"CO2 was a new refrigerant for us, but, if you want to be future-proof, you can't decide any other way than to work with a natural refrigerant. This also resulted in lower energy consumption."


Louis van Gelder

Technical director Amarant Bakeries (The Netherlands)


Natural refrigerants: become future proof and save costs

Learn more about CO2 and other natural refrigerants, the upcoming legislation and how it can help you future-proof your production process.


Operational CO2 Central Booster systems worldwide

The rise of natural refrigerants: is your production plant ready?

The European Union requires the food industry to phase out F-gasses by 2030 and switch to natural refrigerants. To what extent is your machinery ready for the near future? What can we do to help you get there?

The GWP (Globel Warming Potential) value indicates the extent to which a refrigerant contributes to the greenhouse effect. In other words: the higher the value, the greater the risk that a refrigerant negatively impacts our climate. Natural refrigerants degrade quickly, therefore the GWP value is 1. For other gases, it depends on the gas and the time frame the refrigerant is applied in the freezing/cooling process. The most commonly used gas R404A, for example, has a GWP value of 3922.

In short, the true question is not whether we need to change our way of working, but when. At KOMA, we strive for a sustainable future by promoting natural refrigerants. With our extensive knowledge of natural refrigerants, we are happy to help you find the solution for a future-proof installation.


"The choice suggested by KOMA, to build an all-CO2 plant, has certainly increased the initial investment, but we are convinced that in the medium to long term we will have lower energy costs and greater attention to the environment."

Corrado & Marco Menchetti

Owners Menchetti Panificio (Italy)

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Paul Giesen

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And get personal advice on how to implement natural refrigerants in your bakery or other food production process.