How bakery Tomassen future-proofed its family business with KOMA CO₂ refrigeration
At Bakery Tomassen, artisan baking is more than a profession; it’s a family legacy. As a new generation steps in to continue the business, investing in reliable, future-proof bakery cooling technology became a crucial decision.
“We recently took over the bakery from our father,” Kevin explains. “We wanted to continue the family business - but also modernize it for the future.”
Combining craftsmanship with smart bakery cooling
Bakery Tomassen continues to work with traditional recipes and local ingredients. Craftsmanship remains at the heart of the business. At the same time, modern bakery refrigeration and cooling systems now play a key role in ensuring efficiency and consistent product quality.
With the installation of the KOMA Coolbake and a new CO₂ refrigeration system, the bakery significantly improved daily operations.
“The Coolbake ensures we always have fresh bread available,” Kevin says. “In the past, if shelves were empty, we had to bake full new batches. Now we work smarter and faster, without compromising quality.”
The result? More efficient production, reduced downtime, consistently fresh products and improved workflow control.
Switching to CO₂: a future-proof investment
Before the modernization, the bakery’s old refrigeration system operated on Freon and suffered from refrigerant leakage, resulting in rising operational costs.
“We were facing increasing expenses due to refrigerant loss and stricter regulations,” Kevin explains. “Freon is becoming more expensive and more restricted. We needed a sustainable, future-proof solution.”
The choice for CO₂ refrigeration was both ecological and economic. Thanks to subsidies and a favorable Total Cost of Ownership, the investment quickly proved its value.
“Our accountant now confirms that we save around 30% on energy costs. That clearly shows we made the right decision.”
Visibly better product quality
Bakery Tomassen had worked with KOMA equipment before, so trust played an important role in the decision-making process.
“We spoke with several suppliers, but KOMA was further advanced in CO₂ technology. That made the difference.”
Since installing the new KOMA bakery cooling systems, the improvements have been clear:
- Higher system reliability
- Faster and more efficient production
- Stable temperature control
- Visibly better product quality
“The difference is noticeable - both in efficiency and in the quality of our products.”
