Specialized refrigeration systems for bakeries and pastries in KSA
Bakery and pastry production demands precise control of temperature and humidity. We provide proofing rooms for dough, refrigeration rooms for finished products, and freezer rooms for ready-to-bake dough.
⚠️ Challenges we face in this sector
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Strict humidity control: 60-80% for dough, 40-50% for finished pastries
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Avoiding ice-crystal formation on delicate products
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Rapid dough freezing without compromising yeast activity
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Confectionery curing rooms with variable temperature setpoints
✅ Our integrated engineering solutions
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CAREL humiSteam humidification systems for precise humidity control
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IQF blast freezers for ready dough (full freeze in less than 30 minutes)
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Food-grade PVC panels with 100% moisture resistance
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±0.5 °C precision control with Danfoss electronic expansion valves
Optimal Temperatures for Products
Reference table for thermal requirements of each product, used by our engineers in designing precise refrigeration systems
| Product | Temperature | Relative Humidity |
|---|---|---|
| Dough before proofing | +2°م إلى +6°م | 80-85% |
| Dough proofing room | +24°م إلى +28°م | 75-80% |
| Finished bread storage | +15°م إلى +18°م | 60-65% |
| Cream-based pastries | +2°م إلى +4°م | 70-75% |
| Frozen cakes and pastries | -18°م | — |
| Finished chocolate | +15°م إلى +18°م | 50-55% |
| Ice cream and frozen desserts | -22°م إلى -25°م | — |
We executed projects in this sector for top companies
Customer questions about this sector
How can ice formation on frozen cake be avoided? +
What is the ideal temperature for proofing dough? +
Planning a refrigeration project in this sector?
Get free engineering consultation and detailed quote within 24 hours. Our technical team will visit your site and provide the best documented solutions.