KOMA koeltechniek | Products - Dough conditioning

KOMA innovatie in koeltechniek

Deegconditionering

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Dough conditioning

The construction methods used for the installation and the technical components are of overriding importance for the high-quality level of your products as they emerge from the CDS Sunriser.
In addition to the massive execution of furniture characteristic of KOMA, (8 cm. PU insulation, stainless steel throughout internally, insulated trough floor with 3 mm stainless steel trough, stainless steel pressure wall that can be dismantled without tools), you should note particularly the following technical features: evaporators over the full-length of the installation ensure even air distribution. Evaporation technology produced exclusively for KOMA featuring differentiated fin spacings and an integrated stainless steel drip tray guarantees optimum evaporation and prevents rapid freezing over.

Central centrifugal fans distributed evenly over the entire length of the pressure wall guarantee maximum air circulation. The internal humidification principle ensures uniform proving results and is energy-saving into the bargain, since the water for humidification needs to be warmed only slightly above the ambient temperature within the space. With the new Sunriser control unit you are fully free to programme as you see fit and you can adjust the temperature curve according to your wishes. The adjustable temperature range between - 20°C /+40°C makes the installation suitable for the entire range of dough conditioning process options.

Specially separated evaporators over the entire length of the installation and centrifugal fan motors separated from the evaporator and provided with a special coating ensure optimum air distribution. Also available: KOMA dough post-proving cabinets with Sunriser controls and sliding doors including a demountable pressure wall for optimum air distribution and hygiene.

CDS (Sunriser)

Programmable profit for the baker

An entirely new evaporator construction makes its distinct contribution to perfect conditioning of your dough pieces during the cooling, storage, recovery and proving phases; temperature range from -20°C to +40°C. This means a capacity expansion on top of optimised energy usage. The KOMA E.O.S. system gives you the ability to check and regulate the energy use of your installation.

The user-friendly control unit with graphic display also offers you even more options:

Display of the entire week's programme.
Straightforward reprogramming of e.g. changed bake-off times, without adjustments to the full weekly programme
E.O.S. reproduction via the "econometer"
Graphic explanation of all control stages step-by-step in a help programme
Monitoring via the KOMA TeleGuard system

The following installation types are available:

Internal
Insulated panels with KOMA stainless steel linen structure, stainless steel air deflection wall and stainless steel evaporator drip tray.

Floor
3 mm stainless steel trough floor with pressure distribution plate.

External
Standard PU panels in KOMA white with 30 cm stainless steel edge. Option: KOMA stainless steel linen structure.

Refrigeration technology
KOMA energy-saving technology with semi-hermetic compressor; can also be supplied with a separate, low noise condenser. Uses environmentally friendly cooling agent R 404 A.

Options
More than 100 distinct variants are available. Can be supplied with door dimensions 900, 1480, 1780 and 2000 mm wide. The minimum internal depth is 1200 mm. This can be adjusted upwards in 300 mm stages according to customer requirements. The internal height is 2400 mm.

Insulation
Standard 80 mm PU insulation sandwich construction panels with conical fastenings. The "Popular" fully automated Plug and Go Programmable dough conditioning system - retarder proving, dough conditioning or simply proving / cooling – KOMA's most compact dough conditioning system offers you a solution with a full range of options.

The Popular offers you the largest capacity for the smallest possible space in your bakery or branch (charge capacity approximately 62 kg of dough) which means consistent top quality of your dough products is guaranteed. All process steps can be programmed simply and straightforwardly with the help of the Sunriser computer control unit. The following two versions of the installations are available:

Popular SDCC PW Max. trolley size: 620 x 840 x 1750 mm (l x w x h). External measurements: 1010 x 1500 x 2360 mm (l x w x h). Popular SDCC SW. For standard tray trolleys: Max. 690 x 840 x 1990 mm, tray size 580 x 780 of 600 x 800 mm, External measurements: 1060 x 1590 x 2525 mm (l x w x h).

Cooling agent: R 404 A, CFC-free
Insulation: panels internally in stainless steel, externally in KOMA white with a 30 cm stainless steel bumper. High insulation rated polyurethane sandwich panels, CFC-free.

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