We Know
How To Chill

With our installations and systems
we ensure the quality of your end products.

Blast freezing

Blast freeze tunnel with licensed special ceiling evaporators (-18°C / -38°C)

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Deep-freeze storage units (-18°C / -28°C)
and Raw materials storage unit (+2°C / +8°C)

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Fully automated fermentation units (-20°C / +40°C) and Recovery units (-20°C / +20°C)

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You can find all the latest news about KOMA on our Facebook page  —  keep up to speed with what's going on.

Sigep 2017 - Rimini

The place to be when it comes to ice cream, chocolate, sugar and patisserie production, handling and conservation. Newest technology and knowledge shared and presented, serving not only European but Global visitors during 5 days in Rimini.

KOMA is present with a large BEDA-KOMA stand and sales collegues from Vicenza. At the stand you found the famous H-cabinet range , RDV and Variotherm solutions. Optimal solutions how KOMA can ensure conservation of ice cream, chocolate, sugar and patisserie products at the highest quality and the lowest cost of ownership.

The Dutch, present with the Boulangerieteam, defending under guidance from Hans Som our honour.

Our Export Area Sales manager Ton van Schaik was present to serve our global KOMA customers and met with customers from South America, Middle East and Europe.
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From January 22 , 2017 to the 25th, the bi-annual FBK exhibition in Bern, Switzerland was held and KOMA was present!

This time not with a stand of our own, but we were present at the show to meet with existing customers and welcoming new customers into the KOMA family.

Switzerland is a very important market for KOMA, and our visit to the FBK reflects our intention to become market leader in the bakery sector in Switzerland.

We look back at a successful visit to the FBK, cherish the meetings with our relations, and looking forward to proceed to the next step in the KOMA journey in beautiful Switzerland.
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Horecava, the largest national trade fair for professionals in the Dutch Food Industry takes place from 9 to January 12th in Amsterdam RAI. And as leading supplier KOMA participates at the trade fair.

“Taste the future” that’s the theme of Horecava 2017, a goal which KOMA covers with sustainable and efficient products and solutions based on 80 years’ experience in the bakery industry.

KOMA is participating in cooperation with for example Bakery Institute, Dobla, Spronk machinery. Polak kruiden and Food and Beverage.
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The Danon Culinary School in Tel Aviv is marketleader in Israel in offering education, training for bakers and patissiers in Israel.
Obviously Danon choose Koma equipment for their cooling and freezing needs.

On December 7 Danon organized an Open day for the most important bakers, both industrial and artisanal, and patissiers in Israel where Koma had the opportunity to give a very well received presentation on the cooling and freezing installations and the added value for bakeries and patissiers.

As a result of this Koma had the opportunity to visit many interested clients in Israel itself and in return some of the larger customers will come to visit Koma early 2017 to discuss the possibilities of using Koma installations in their production facilities.
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