Bakery Refrigeration

The Bakery Refrigeration is a stand alone category for bakers after seeing a huge trend and high demand for bakeries and home baking. Any kitchen storing or producing dough products requires a retarder or proving unit to assist the production of food combined with a commercial freezer for storing long duration products.

Bakery refrigeration refers to specialised commercial equipment used to store ingredients, proof dough, and keep finished baked goods fresh. This equipment includes bakery fridges, retarder provers, and blast chillers, which are essential for businesses that bake on-site to manage temperature-sensitive ingredients and control the fermentation process. Key benefits include maintaining ingredient quality and ensuring consistent production, while equipment like retarder provers allows for controlled fermentation of dough.

• Bakery fridges: These are upright or counter-style refrigerators with fans and airflow systems designed to maintain an even, cool temperature for storing ingredients or finished products.
• Retarder provers: These units control both temperature and humidity to slow down fermentation (retarding) and then start it up again (proving) at a later time, allowing bakers to schedule production and ensure consistent results.
• Blast freezers/chillers: Used to rapidly cool or freeze baked goods after they are made to preserve quality and prevent bacterial growth.
• Cold rooms/freezer rooms: Larger, walk-in refrigeration units for storing bulk ingredients or finished product