We Know
How To Chill

With our installations and systems
we ensure the quality of your end products.

Blast freezing

Blast freeze tunnel with licensed special ceiling evaporators (-18°C / -38°C)

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Storing

Deep-freeze storage units (-18°C / -28°C)
and Raw materials storage unit (+2°C / +8°C)

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Conditioning

Fully automated fermentation units (-20°C / +40°C) and Recovery units (-20°C / +20°C)

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News

You can find all the latest news about KOMA on our Facebook page  —  keep up to speed with what's going on.

Horecava, the largest national trade fair for professionals in the Dutch Food Industry takes place from 9 to January 12th in Amsterdam RAI. And as leading supplier KOMA participates at the trade fair.

“Taste the future” that’s the theme of Horecava 2017, a goal which KOMA covers with sustainable and efficient products and solutions based on 80 years’ experience in the bakery industry.

KOMA is participating in cooperation with for example Bakery Institute, Dobla, Spronk machinery. Polak kruiden and Food and Beverage.
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KOMA is closed for Christmas holidays from December 23rd 2016 until January 3rd 2017. The KOMA Service department remains available for support during the holidays. We wish you a Merry Christmas and a happy, prosperous New Year! ... See moreSee less

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The Danon Culinary School in Tel Aviv is marketleader in Israel in offering education, training for bakers and patissiers in Israel.
Obviously Danon choose Koma equipment for their cooling and freezing needs.

On December 7 Danon organized an Open day for the most important bakers, both industrial and artisanal, and patissiers in Israel where Koma had the opportunity to give a very well received presentation on the cooling and freezing installations and the added value for bakeries and patissiers.

As a result of this Koma had the opportunity to visit many interested clients in Israel itself and in return some of the larger customers will come to visit Koma early 2017 to discuss the possibilities of using Koma installations in their production facilities.
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At December 13 the kickoff meeting of the China bakery consortium was held at the office of the initiator, Larive in Zeist, Holland.

The China Bakery consortium is a project that was initiated by Larive, with the purpose of entering the Chinese bakery market with a number of relevant Dutch companies together.

One of the first results is the initiative to open a Technology Centre in Guanghzhou with mostly Rademaker and Koma machinery and where local companies and customers can work, experiment and test their products and through this learn to work with the cutting edge technology of the Rademaker and Koma installations.

One of the parts of this cooperation are regular Impact tours to China, where common customers will be visited and a common presentation at the China bakery 2018 exhibition.

To be continued!
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