Natural Bakery Project: Refrigeration for an Industrial Bakery
An industrial bakery located in Winnipeg, Manitoba, needed to stabilize the temperature of its bread before packaging, despite hot and humid ambient conditions. Irregular conveyor spacing and continuous production required a flexible solution that would not interrupt operations. Additionally, high ambient temperatures and variable humidity made the current cooling system ineffective.
Zero-C designed a high-performance CO2 refrigeration system. The system relies on a cooler with transcritical compressors operating at 35 °F SST and is optimized with an adiabatic gas cooler and a centralized control system. The installation was carried out in several phases during planned production stops, ensuring a smooth and uninterrupted transition.
- Rapid cooling of bread.
- Ambient temperature better controlled, even in summer.
- Packaging done at the idea
in 63 minutes at 4000 UPH (compared to 47°C in 75 minutes previously).
0
°
loaves cooled below
0
g
loaves reach 34.5°C in 63 minutes at 5000 UPH
0
g
Project Specifications
Expertise: CO2 refrigeration, energy optimization, temperature and humidity control.
Project Specifications: High-performance CO2 refrigeration system with transcritical compressors operating at 35 °F SST
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- Adiabatic gas cooler to improve thermal efficiency
- Centralized control system for temperature and humidity management
- Phased installation during planned production stops
Installed Equipment
- High-temperature CO2 cooler with transcritical compressors at 35 °F SST
- Adiabatic gas cooler to improve thermal efficienc
- Centralized control system for temperature and humidity management
- Optimized evaporators for rapid product cooling
