bake - May 2018 - 14

equipment innovations

Gaining Efficiency
Freezing is among the top solutions in bringing quality products to retail foodservice operations and, in turn, consumers.
Foodservice and bakeries want quick solutions such as thawand-sell or par-baked products when time, labor and equipment are in limited supply. In some cases, freezing could even
be used as a distribution strategy, as when a soft product like
sliced bread needs to retain its shape and freshness during the
shipping process.
"Quality here is directly linked to freshness," says Luc Imbrechts, president of Bakon Food Equipment, Inc. With many
products in the retail foodservice and bakery industry having

Bakon's H-80/20 cabinets are a combination of a blast freezer

high water content, Imbrechts says blast freezing is seeing a

with a storage freezer containing anywhere from two to 10

rise in importance.

doors. Its blast freezing technique is suitable for packed and
unpacked goods, baked and par-baked products, fresh dough

"Correctly freezing these items is only possible by starting the

portions, meat, fish and other sensitive foods.

high air flow on the products will ensure that the cold travels

The polyurethane-and-foam insulation is manufactured ac-

rapidly to the core of the products and, by doing so, one makes

cording to the sandwich technique and the conical bracketing

sure to avoid the creation of large crystals, from the free water,

technique. Eighty percent of the unit's capacity is reserved

that will damage the products later in the process."

for the blast freezing section, with the other 20 percent being
delivered to the remaining storage sections.

Bread doughs, cakes and other similar products react close
to the same when it comes to freezing because of that high

"There are solutions for operations organized around trays,

water content. The presence of other components, like sugars

racks or continuous inline approach," Imbrechts says. "We even

and fats, cause their freezing points - the critical temperature

offer a plug-and-play testing unit that enables an industrial

region - to differ. When freezing baked goods, the core tem-

customer to test the process with their specific products and

perature needs to pass the critical region as quickly as possible.

measure accurately the ideal blast freezing temperature and

Blast freezing uses a combination of deep temperatures and

time. This is extremely helpful when ordering a tunnel freezer,

high air speed to achieve that.

for instance, as it will ensure that the unit is correctly sized."

MODULAR DISPENSING SYSTEM
Magna Industries introduces the Stainless Steel Modular
Ingredient Dispensing System.  Modular design allows for
unlimited capacity of dry and liquid ingredients.  Bins are
removable for easy manual or automatic washer cleaning.
Start with one bin and build on to unlimited quantity.
For more information, visit www.magnaindustries.com

14 < MAY 2018 | bakemag.com

MAGNA INDUSTRIES, JOHN UNRIEN

process with blast freezing," he says. "Deeper temperature and


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Table of Contents for the Digital Edition of bake - May 2018

http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
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http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
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http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
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