Urgency of CO2 as a refrigerant due to tightening of F-Gas regulation
Strickter F-Gas rules: How will they affect your refrigeration and freezing installations? The...
Discover how a Recovery solution can help you
Maximze your oven capacity
When planning and efficiency matters, you can't go without a recovery solution. Make sure your proofer or slow proofer has no downtime by using a recovery that prepares and pre-proofs the dough.
Slower fermentation leads to better taste, learn more about slow proofing
Use the right storage solution for your products, learn more
Perfect conditioned dough
when you need it
Optimize proofer capacity
by preparing frozen dough
It's all about quality
Improve the quality with even defrosting in the recovery cell. Make sure the product has the perfect condition before going into the proofer or slow proofer.
The recovery can also be used to defrost your frozen products without dehydration and store your product at the exact temperature and humidity you want.
The recovery can also be used to defrost your frozen products without dehydration and store your product at the exact temperature and humidity you want.
"For advanced technology, we have considered them the best option in the market, specifically for what concerns cold and heat technology."
Corrado & Marco Menchetti
Owners Menchetti Panificio (Italy)
Prepare and optimize
Place the unproofed frozen dough in the Recovery so the proofing process will already start. This pre-proofing benefits the quality of the dough. Another advantage of proofing with the Recovery is that the dough has a longer baking tolerance.
In short, this means:
- Optimize slow proofing process
- Increase quality of the dough
- Multi-purpose: defrost and (pre-)proof
Our solutions specified
Discover what solution works best for you. Whether you have a single shop or an entire factory, we can tailor all solutions to your needs.
RDV-REC
Temperature range: -20°C / +20°C
Designed for: 2+ trolleys
Capacity: >100 kg
The perfect symbiosis between a storage freezer and proofer. Using a Recovery installation, you create an extra step in your proofing cycle, decreasing downtime and nighttime hours while preserving product end quality. Ideal for medium to large trolley batches of dough.
UVR-REC
Temperature range: -20°C / +20°C
Designed for: 2+ trolleys
Capacity: >100 kg
The UVR-REC works in the same way as the RDV-REC, except that the UVR-REC has a shorter double pressing Wall. This creates a different air circulation, which is required and/or better for some products. For example for pretzels and small buns.
“With automated conditioning solutions, KOMA helped to grow Alysse Food since 1999 from a production capacity from approximately 3.000 to 20.000 tons per year.”
Joseph Kupchik
General Manager Alysse Food (Belgium)
Read the storyWant to learn more?
Our industry specialists regularly share their knowledge on reaching consistent product quality levels, upscaling your production processes and the latest developments in the industry.
