To choose a
bakery water chiller suitable for the bread industry, you need to consider cooling capacity, temperature control, water quality treatment, operational stability and other aspects. The following are specific selection points:
Cooling capacity: Accurately calculating the total heat load in the bread production process is the key. This includes the heat emitted by dough mixing, proofing boxes and baking equipment, as well as the cooling capacity required for the workshop environment. Generally, it can be estimated based on the production scale and equipment power. For example, each large bread oven needs to match 5-10kW cooling capacity, and every 10 square meters of workshop space is calculated as 0.5-1kW cooling capacity, plus the cooling capacity required for dough cooling, etc., to obtain the total cooling capacity demand, so as to select a bakery water chiller with appropriate cooling capacity.
Temperature control accuracy: Since bread making has strict temperature requirements, a bakery water chiller with a temperature control accuracy of ±1℃ or even higher should be selected. This ensures that the dough fermentation, proofing and other links are at the optimal temperature and ensures the stability of bread quality. bakery water chillers with advanced temperature control systems, such as PID controllers, are a good choice. They can automatically adjust the cooling capacity according to the difference between the actual temperature and the set temperature.
Water quality requirements: Cooling water may indirectly contact bread ingredients or equipment during bread production, so the water quality of the bakery water chiller must be good. It is necessary to equip it with a complete water treatment device, such as a softening water device, to prevent calcium and magnesium ions in the water from forming scale, which affects the heat exchange efficiency and equipment life; it is also necessary to have a precision filter to filter out impurities and particles in the water to avoid clogging pipes or contaminating dough.
Operation stability: Bread production is usually carried out continuously, and the stable operation of the
bread industry water chiller is crucial. Priority should be given to products with well-known brands and good market reputation, which are usually more guaranteed in manufacturing process, component quality and overall performance. At the same time, the design structure of the bread industry water chiller should be considered, such as the use of efficient compressors, reliable heat exchangers, etc., to reduce the probability of failure. In addition, a complete after-sales service system is also an important consideration to ensure that the equipment can be repaired in time when problems occur.
Energy efficiency: In order to reduce production costs, attention should be paid to the energy efficiency of the
dough chiller system. The energy efficiency ratio (COP) is an important indicator to measure the energy-saving performance of the dough chiller system. The higher the COP value, the more energy-saving the bread industry water chiller is during operation. You can choose a dough chiller system with variable frequency technology, which can automatically adjust the operating frequency of the compressor according to the actual refrigeration load, so that the
dough chiller system can maintain high energy efficiency under different working conditions, thereby saving energy consumption.
Installation space: According to the actual layout and space size of the bread production workshop, select a dough chiller system with suitable dimensions and installation methods. If the workshop space is limited, you can consider a small compact or wall-mounted dough chiller system; for a workshop with more spacious space, you can choose a floor-standing dough chiller system for easy installation and maintenance. At the same time, the heat dissipation space of the
bread industry water chiller should also be considered to ensure that there is enough air circulation around it to ensure the heat dissipation effect.
Safety performance: The bread industry water chiller should have complete safety protection devices, such as overload protection, leakage protection, high and low voltage protection, etc. These protection devices can automatically shut down the dough chiller system when an abnormal situation occurs, avoid equipment damage and safety accidents, and ensure the safety and reliability of the bread production process.
Flexibility and scalability: Considering the future development of the bread production enterprise and the changes in production scale, choose a dough chiller system with certain flexibility and scalability. For example, the cooling capacity of the dough chiller system can be increased by adding modules or making simple modifications to meet the higher demand for cooling capacity when the enterprise expands production. In addition, the control system of the dough chiller system should have good compatibility to facilitate integration and linkage control with future new production equipment.
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