High-volume processing depends on cryogenic technology to improve throughput without sacrificing quality.
When processing cookies or cookie dough, repeatability is paramount, and quality control extends from one end of the bakery to the other. State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can help the cookie baker:
Maintain consistent temperatures of incoming ingredients. Advanced inline systems can chill flour and other dry ingredients to within 1°F of the set point as they flow from storage silos to the mixer.
Boost chilling / freezing productivity in a small footprint. The patented, high-efficiency CRYOLINE® XF (Crossflow) spiral freezer, for example, can typically boost throughput by 10% or more with a high-efficiency air-flow design. Our tunnel freezers are also built for high-volume.
Reduce downtime. Our hygienically-designed CRYOLINE® MT tunnel freezer provides easy access for cleaning to help reduce downtime. In addition, cookie and cookie dough recipes can be programmed to further speed changeovers between, for example, chocolate chip and oatmeal raisin.