Baking
Blast chillers for bakeries and industrial baking
When producing pre-baked bread products, or, more in general, when you sell products by weight, moisture loss during the traditional refrigeration process becomes a hidden cost that can accumulate day after day. Rapid blast chilling solves this problem by drastically reducing weight loss whilst preserving the natural moisture of the leavened products. Nuovair blast chillers also let you organise production in a more efficient way, without affecting the quality of the bread, pastries or dough. With the hot cycles option, leavening can be managed in a controlled, customised way.
Weekly planning and time management
With Nuovair blast chillers for bakeries, you can organise production on a weekly basis, preparing bases, leavened products and dough in advance and regenerating them as needed, as if they had been freshly baked. So you can manage the working hours better, avoid night shifts, and handle peaks periods with greater control.
No weight loss, the greatest yield
Nuovair rapid blast chilling stops moisture from evaporating post-baking. If you want to sell products by weight or pre-cooked products, this is a direct economic advantage: the bread maintains its hydrated, internal structure and, then, its original weight, and you have the certainty of the best quality and freshness.
Zero waste and bread that's always available
Thanks to the ability to schedule production and to keep the leavened products in perfect condition, there’s no risk of running out of bread and, at the same time, you only use the quantity of the products that you actually need, significantly reducing the risk of any unsold products and waste.
Your ally at every stage
Controlled leavening and blast chilling
With Nuovair hot cycles, the temperature in the chamber remains stable and perfectly controlled. Progressive thermal modulation ensures uniform dough every day, whilst the completely customisable programs let you adapt each phase to your workspace needs. The ideal solution if you want to focus on standardisation, consistent quality, and continuous production.
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