A bakery in Jiangsu, specializing in bread and pastry production, demands stable product quality. Over six years of collaboration with KANSA, the company has purchased more than 200 ICA-5 dual-circuit industrial chillers. Leveraging the precise temperature control of these chillers, the bakery has continuously improved the quality of its products, establishing a long-term trusted partnership.
During dough mixing, the bakery faced two major issues:
- Uncontrolled dough temperature rise: High-speed mixing generates significant frictional heat, causing dough temperatures to increase rapidly by 8–12°C, far exceeding the ideal fermentation start temperature of 26–38°C. This disrupts the dough’s internal structure and ingredient stability.
- Initial temperature variability: Inconsistent dough temperature after mixing leads to uneven fermentation rates, resulting in noticeable differences in product softness and volume, failing to meet the core requirement of standardized products.
KANSA customized the ICA-5 dual-circuit industrial chiller to address these challenges. By supplying 5–10°C cooling water to the mixer jackets, the system offsets frictional heat and limits dough temperature rise to ≤3°C, ensuring the dough exits the mixer at a stable 28±1°C (customer setpoint), creating an ideal starting point for fermentation. The dual-circuit design simultaneously supports fermentation room circulation at 25–40°C, significantly reducing equipment investment.
Over six years of operation, the ICA-5 chiller has provided stable performance, ensuring uninterrupted production and helping the bakery maintain its premium product quality. It has become a reliable and trusted solution for long-term collaboration.
