This new technology is based on a climatic chamber for fermentation and cooling with an innovative energy-saving UltraBAK Technology for the manufacturing of high quality bakery products.

The system can be used for three parts of the fermentation process (direct, retarding and interrupting fermentation) as a single fermentation chamber or as a single cooling unit (especially for the cooling of par-baked and fully baked goods), or as a multifunctional system covering both processes.

Compared to conventional humidifiers, where water is heated up, evaporated and cooled down to the required temperatures this new ultrasonic humidification system operates at a very low level of energy consumption. The produced technical and scientific results have been excellent and very promising in terms of energy and cost efficiency.

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