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Chilling is essential
Cabinets, Cells & Industrial
Longer shelf life
It's essential to cool down your product as soon as possible to extend the shelf life of your products. This is done with a chiller or blast chiller, as soon as possible after production.
When you lower the temperature below 20°C, you prevent decay and bacteria from forming which degrades your product and damages the final shelf life.
Chilling prolongs shelf life
by giving bacteria less chance to grow
With our 84-year long history comes experience
know-how and understanding of the food processing industry like no other.
Maintain a high production speed
When baking or production is done, be sure to lower the temperature as soon as possible to prevent production delays. When the product is below 20°C you can handle it further for storage, logistics, or retail. This way, the products won't take up any valuable production space while cooling down slowly.
When you plan to place the produced products in a cold storage room, it's also important to use a blast chiller first. This way, you keep moisture out of the cold storage and prevent neighboring products in the cold storage from heating up.
“The installations were technically complicated, but were delivered entirely according to plan. Everything was started up without any problems and has been very reliable to this day.”
Louis van Gelder
Technical director Amarant Bakeries (The Netherlands)
“KOMA makes sure to get the right condition, every time”
Yong Yew Mung
Chief Operation Officer, Vesta Baking Solutions (China)
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