Bakeries · −18 to −60 °C
Deep Freezer for bakeries
Frozen dough, puff pastry sheets, bulk butter, frozen fruit and backup sponges, so laminating and baking can be planned around the oven schedule.
Puff pastry and croissant dough take time to laminate, and a bakery's ovens are busiest early in the morning. Freezing laminated dough and shaped items lets a bakery produce in bulk on a quieter afternoon and bake as needed, instead of laminating every day in the heat. Butter bought in bulk keeps better frozen, and frozen fruit for fillings and backup sponges for cakes need space too. A hard-top chest freezer holds all of this economically and keeps it frozen through power cuts. Freezing works best when dough is wrapped well and frozen in flat, manageable portions that thaw evenly in the reach-in.
How to configure it
- Freeze dough in flat, wrapped portions that thaw evenly, labelled with date and type.
- Thaw dough in the reach-in on a schedule that matches the morning bake.
- Keep butter and dough in separate baskets from fruit and sponges.
- Rotate bulk butter stock so the oldest is used first.
Mistakes to avoid
- Freezing dough in large blocks that take too long to thaw.
- Leaving the lid open while sorting stock.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for bakeries
- Reach-in RefrigeratorProduction storage for butter, cream, fillings and retarded dough on sheet trays.
- Undercounter RefrigeratorBench fridge beside the lamination and makeup bench for butter blocks, dough between folds and fillings in use.
- Display Cases & ShowcasesFront-of-house pastry showcase for cream rolls, pastries, cakes and cream desserts.
Other businesses using deep freezers
Get a quote
Deep Freezer for your bakeries.
We reply within one working day with a recommendation and a quote.