Cool Down Your Dough with our Cold Bar & Cold BarPlus System Options
The modern bakery has a variety of different doughs working for them today. Some doughs work better chilled and others work better at a warmer temperature. The normal final dough temperature for breads and bun dough ranges between 75°F. to 80°F.
Products such as pizza or frozen dough have exit temperatures in the lower 70’s or cooler. For cookies and pies; it’s even lower. Cool down dough temperature with our Cold Bar & Cold BarPlus System. It is the solution to your temperature problems without adding ice, chilled water, flour and other ingredients to the mixer.
Our Cold Bar & Cold BarPlus System includes a refrigerated jacket, bowl ends and breaker bar. It also comes with our exclusive refrigerated agitator bars. When you combine the two systems, you have the largest refrigerated area in the industry where the dough is always in contact with a refrigerated surface, and you can lower the dough temperature up to 8-10 degrees compared with the standard jacket cooling. Glycol system is designed so that there are no jointed, moving elements in the product zone which is ideal for the production of English muffins, hamburger buns, bread and frozen doughs.
Maintenance is important to ensure your mixer is working properly and to safeguard the long life of your equipment. Monthly inspections are necessary to check for leaks in the agitator and proper lubrication assessments should be scheduled daily or monthly depending on the use of the machine. See your Peerless Service Technician for any questions.