Cooling Equipment State-of-the-art cooling equipment for enhanced flavor and maximum shelf life
Quality rather than compromise COOL RISING makes it possible at any time to bake off proofed pieces of dough straight from refrigeration and this way to guarantee simply and easily the consistently high quality and freshness of your baked goods throughout the day. Once the dough is prepared, the dough pieces are transferred, without intermediate proofing, to the COOL RISING unit. Program-controlled cooling and proofing takes place here in the same cell. The dough pieces are prevented from dehydrating and forming skin thanks to just minimum differences in temperature between their core and surface a migration of moisture to the coldest spot in the unit, the evaporator, is averted as well. The controlled, slow cooling guarantees that your dough pieces progress optimally until the proof desired is obtained. Every flavor-forming enzyme and substance continues to work actively and in a controlled way. The COOL RISING unit is custom designed to your needs and matched perfectly to your production and requirements specifications. Products that can be baked off without additional final proofing for enhanced flavor, freshness and quality whenever you want Smooth operation simple and reliable Regulated cooling and proofing of pieces of dough in a controlled way involving the smallest temperature differences possible between the core and surface of the pieces. High-performance steaming unit humidification via fresh water Fresh water is sprayed directly onto a heating element. The minute water droplets are finely dispersed. Standing water does not develop impurities are precluded. COOL RISING operates in the positive temperature range; as a result of this, steaming can also be done during the cooling phase. Airflow for product uniformity without exception A high flow rate at low air speeds guarantees rapid cold transfer in an optimal room atmosphere without dehydrating baked goods. No deep-freezing or shock freezing When proofed pieces of dough are deep-frozen the risk of shrinkage cannot be precluded. Shrinking can of course be averted in shock freezers. COOL RISING dispenses with shock freezing thanks to controlled, slow cooling with programmed timing. Reduced capital costs With COOL RISING proofing and cooling takes place in one and the same cell. So the expense for an additional shock freezer is dispensed with. 2
COOL RISING Products can be baked off and reproduced without additional final proofing whenever you want [ C] Dough Temperature - COOL RISING Cell 25 20 15 10 3 C 20 C 20 C 3 C ready for baking at least for 15 h 5 3 C I I 3 C I I [h] charging / storage phase customer related proofing phase controlled cool down take out / storage phase dependent on demand 3
COOL RISING PLUS The technology for innovative chain store operators The automatic pressure wall makes it possible to cool dough pieces rapidly and then to store them at a consistently mild low temperature in one and the same cell. [ C] 25 Dough Temperature - COOL RISING PLUS Cell 20 15 10 3 C 12 C 16 C 3 C ready for baking at least for 15 h 5 3 C I I 3 C I I [h] - 5-10 charging / storage phase customer related proofing phase controlled cool down take out / storage phase dependent on demand 4
Without final proofing in the store for consistently good quality every day The fresh pieces of dough are transferred right out of the bread roll unit in stacked boards to the COOL RISING PLUS cell. This can be done for several hours. The controlled, slow cooling and proofing in the same cell is monitored exactly and reliably by a core temperature sensor. Once the specified target temperature is reached, the program switches to the storage phase during which the dough rests at approx. 3 C and under scarcely measurable airflow and can be taken out for up to 15 hrs. The proofed and stable pieces of dough can be transported to the chain stores within two hours time without the need of further cooling. At the store the dough pieces can be stored in a normal refrigerator throughout the day. A proofing cabinet is unnecessary final proofing is dispensed with. Profit by the shortened lead times and quicker response times at the point of sale and be delighted with the high quality and freshness of your baked goods every day independent of the sales staff. The baker just presses the start button. The IQ COOL control system and the core temperature sensor take care of the rest. Quality assurance and increased productivity Bakers use the long dough cycle for everyday work to even out production and to be able to provide an always fresh, wide selection of baked goods at the point of sale with dough pieces always delivered proofed just right and ready to bake. The sales staff is relieved of the pressure. Every relevant process parameter is set and monitored in production. With core temperature measurement precise process control up to the final proofing desired The core temperature sensor is mounted in the cell in a user friendly way. The cooling process is controlled extremely precisely, dough pieces are proofed just right. Savings in capital costs, time and energy Dough pieces are cooled and stored in the space-saving COOL RISING PLUS cell in the bakery no bothersome transfer of boards. The proofing cabinet and final proofing in the chain shop are dispensed with. 5
Long dough cycle for premium baked goods and quality-oriented bakers Facts: Suited for any quantity of dough pieces Freely selectable positive range Serienmäßig: DEWA airflow system a guarantee for uniform air circulation and ideal room climate. The vapor generated by the steaming unit is immediately absorbed by the conditioned air. Hygienic safety thanks to fresh water spraying without standing water. Gentle cooling for convincing quality Long cooling times in the variable positive range up to 20 C in conjunction with the WACHTEL fresh water humidifying system make for dough pieces created optimally every time. The WACHTEL semiautomatic machine makes it possible to hold dough pieces available over very long periods of time subject to the requirements of the operation or the sales location. The computercontrolled automatic thawing process operates with temperature curves gentle to the product. The large-dimensioned evaporator surface and the intelligentlyoperating airflow system guarantee ideal conditioning conditions and prevent the dough pieces from dehydrating. Simplified handling The IQ COOL control system guarantees that every parameter set will run through precisely and reliably and that a uniformly proofed, highquality product is always available: Split, crispness and crust as well as aroma and flavor are of demonstrative quality. 6
COPRO PROOF RETARDING CELL The storage cell for long dough cycles in the classic style [ C] Dough Temperature - retarder proofer 25 26 C 20 15 10 3 C 26 C 15 C 15 C I I 1-2 h ready for baking 5 - [h] -10-10 C I I 6 C charging / storage phase customer related proofing phase 7 take out / storage phase dependent on demand
IQ COOL a clever control prepared to meet all challenges IQ COOL informative and smart Large, high-resolution 10 TFT graphic display Brilliant colours, high viewing angle stability Capacitive touch function i ntuitive use Excellent performance 10 tried and tested standard programs 8 freely programmable program steps Automated production data acquisition Temperature measurement and recording (HAACP) Recording and graphic display of the process workflow Ergonomic, eye-level installation into the door of the machine or system Network-compatible: LAN, wireless LAN (ext. access point) Free software updates Option of internal and external remote maintenance Automated email notifications Ready for WACHTEL REMOTE, our comprehensive remote monitoring system - One control system six applications One control system for all machines and systems and for the various types of conditioning 1. Shock freezing 2. Deep freezing 3. Cooling 4. Fermenting 5. COOL RISING 6. COOL RISING PLUS 8
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COBOX Cabinet system for storing fresh, frozen and/or semi-finished baked goods 10
PLUG-IN, SPACE-SAVING AND EFFICIENT COBOX VA The COBOX VA makes fully automatic proofing, proofing retardation and proofing interruption of fresh dough pieces possible. Temperature range: -25 C to +40 C Number of trays: depending on the cart Optional: COOL RISING VA-6080-5: W/D/H (mm): 780/1120/2670 VA-6080-5/B W/D/H (mm): 960/1000/2290 COBOX HLF The COBOX HLF is used for shock freezing fresh dough pieces and for the long-term storage of frozen dough pieces and semi-finished baked goods. Temperature range: + 5 C to - 25 C Number of trays: depending on the cart HLF-6080-5: W/D/H (mm): 780/1120/2670 HLF-6080-5/B W/D/H (mm): 960/1000/2670 Standard IQ COOL control system loadable by rack cart (B) or trays brush-finished stainless steel outside for trays 600 x 400 mm or 600 x 800 mm door inside with riser hinges and door handle lock automatic thawing 11
COSCHOCK SWIFT: Conservation capacities between 26 kg and 210 kg per hour even more on request A high-performance block evaporator and the LWS forced air flow system, that directs the air across each separate tray with precision, guarantee efficient high cooling capacity at all times COSCHOCK FLASH: Volumes of bakery products between 85 kg and 480 kg per hour even more on request High-performance upright evaporator units Direct airflow IQ COOL control system Temperature range: -35 C to -10 C Effective conservation of baked goods and dough pieces COSCHOCK conservation systems for loading with rack freezer cart and rapid shock freezing of fully proofed or unproofed pieces of dough and freshly baked goods to the refrigeration temperature required for subsequent storage or packaging of your products. High-performance cooling technology that has proven itself well for 30 years is in store for you, Baked goods are conserved professionally and reliably thanks to the large-surface evaporator and the 120 mm thick insulation in every panel. Your COSCHOCK system is also available with evaporator fan control, temperature monitoring by precise core temperature sensors or as a push-through unit with conveyor belt and extra doors or automatic sliding doors. 12
COSCHOCK Conservation system with high-performance upright or ceiling block evaporator for conditioning at the premium level COSCHOCK FLASH High-performance upright evaporator COSCHOCK SWIFT with louvered panel and ceiling block evaporator 13
COSERV Top-of-the-range baked goods conservation system COSERV K 14
Storing long-term without losing quality Whether fully proofed, unproofed or fresh bakery and pastry products, COSERV cabinets provide deep-freeze storage and in the COSERV E's separate "shock" compartment shock freezing too for reaching the storage or packaging temperature required as fast as possible. Your bakery goods are provided high-performance cooling technology surrounded by a robust stainless steel housing removable and yet durable and reliable. Thanks to the high relative humidity and the low flow rates, the most difficult bakery and pastry shop products are conserved with confidence as well. The large-surface evaporator and the 120 mm thick insulation in every panel make for professional conservation of baked goods that can be distributed on up to 480 trays. COSERV K series (deep-freeze storage) For conservation of fresh pieces of dough, cakes and baked goods and their long-term storage Temperature range: -25 C to -10 C Max. tray accommodation at 35 mm (600x400 mm): 480 K-4 W/D/H (mm): 1990/1110/2640 K-6 W/D/H (mm): 2865/1110/2640 K-8 W/D/H (mm): 3740/1110/2640 K-10 W/D/H (mm): 4615/1110/2640 COSERV E series (deep-freeze storage and shock freezing) The COSERV E features a separate "shock" compartment. You are assured of the accelerated freezing of your premium products with it as well. On request we equip the "shock" compartment with a core temperature sensor for increased precision. Temperature range: - 35 C to - 5 C Max. tray accommodation at 35 mm (600x400 mm): 446 Optional: Core temperature sensor E-3 W/D/H (mm): 2165/1180/2340 E-5 W/D/H (mm): 3040/1180/2340 E-7 W/D/H (mm): 3915/1180 or 1335/2340 E-9 W/D/H (mm): 4800/1335/2340 Standard IQ COOL control system automatic thawing for trays 600 x 400 mm or 600 x 800 mm Cooling unit with large-surface condenser for ambient temperatures of up to 43 C 15
Photo: Bäckerei Puppe / COPRO VA for 20 carts Customized cold conduction for dough pieces with premium quality COPRO VA For fully automatic proofing retardation and interruption and proofing of fresh dough pieces including humidifying unit. Cell housing: Stainless steel inside and outside Floor: 3 mm stainless steel basin Temperature range: -25 C to +40 C Humidity: approx. 45 % - 99 % Control system: IQ COOL Airflow system: DEWA Option: Ultrasonic humidification COPRO KLI For cooling fresh pieces of dough, cakes and baked goods Base: 3 mm stainless steel plate Temperature range: +10 C to 0 C Control system: IQ COOL COPRO TL For conservation of fresh pieces of dough, cakes and baked goods and their long-term storage Base: 3 mm stainless steel plate Temperature range: -25 C to +5 C Control system: IQ COOL Airflow system: DE Option: Rapid cooling zone TL-A with thaw-matic function (without humidification) 16
AIRFLOW SYSTEMS DEWA With its speed-controlled airflow the DEWA system achieves uniform cooling and heating output within the entire cabinet. As a result an almost 100 % uniformity is obtained as the products are proofing while at the same time the formation of skin on the dough pieces is virtually precluded. DE Specifically for dough storage cells (TL) and dough storage cells with thaw-matic function (TL-A); the airflow from the evaporator is dispersed onto the pressure wall and channeled between the cell panel and the pressure wall across baffles to the underside of the rack carts. The air at the bottom of the rack carts is sucked back out via the opening of the ceiling plates. LWS The LWS system channels the air between the insulated wall and the louvers onto every individual tray in the rack cart. In this way, the hot air is quickly removed from the racks. This system ensures absolutely uniform cooling of the products in the cart. INSULATION The core of the panel is made of polyurethane (PUR), currently the best insulation material for insulating cooling chambers. We use an extremely eco-friendly, water-driven PUR foam that is completely free from CFC, HCFC and KCFC and of course complies with every provision of the EU directives. Its high bulk density of 40 to 45 kg/m³ further improves the outstanding insulating qualities as well. The insulating thicknesses extend from 80 mm (cooling) to 150 mm (deep-freezing) depending on the application. As a result minimizing energy costs is guaranteed. 17
ENERGY SAVING & HEAT RECOVERY QUALITY, MAINTENANCE & SERVICE The baker's trade a trade requiring a lot of energy By dealing prudently with energy and resources you can contribute to securing the future of your company and at the same time achieving a healthy environment for all of us in equal measure. The focus is on the selection of energy-efficient products. Multicompressor refrigeration systems reinforce the WACHTEL concept of a best energy balance possible. Because of constantly increasing energy costs investment in energy-saving operations quickly pays for itself. One way to reduce the cost of consumption is heat recovery by using the waste heat from cooling systems. We will be happy to provide you with a comprehensive design tailored to your needs and to supply the corresponding technology as well. Another way to reduce operating costs is based on the proper selection of cooling components. Frequency converter controlled fan motors, compressors that continuously adjust their output to demand as well as cell housings with optimum insulation values are standard at WACHTEL. Top service for WACHTEL customers Our many years of experience in cooling guarantee technology at its best, reliability and great functionality. Naturally our systems are designed so that they provide maximum reliability of operation and long service life. High-quality stainless steel, a robust frame impact protector instead of a simple plastic strip, a largely maintenance-free steaming system that cleans itself with fresh water on its own, in addition to that high-quality refrigerating machines and condensers and the robust cell body all details that let you sleep easy. To always keep the system operating reliably, we recommend regular servicing by our in-house and routinely trained service technicians. Following the coordinated planning of your custom cooling design we manage the implementation of the tailor-made solution in full. WACHTEL cooling systems combine efficient conditioning processes gentle to the product with maximum standards of hygiene and high flexibility by the use of a broad range of (all-natural) refrigerants. To keep the cold where it belongs, we provide our customers with air curtain units, swing doors and protective curtains by means of which a needless incursion of heat is reliably prevented on accessing the cell. 19
Premium baking technology since 1923 Technical changes subject to modification. 06/2017 WACHTEL is the tradition and the future of baking technology. We are proud of our role as a trusty partner to the baker's trade supplying our baking ovens, loaders and cooling systems Made in Germany since 1923. Quality and accuracy, our commitment; the art of engineering, our driving force; service to the customer, our passion. WACHTEL GmbH Hans-Sachs-Straße 2 6 40721 Hilden Germany Phone +49 (0) 2103 490 40 info@wachtel.de www.wachtel.de