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DOUGH CONDITIONING SYSTEM

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SlowProofer
-18° C / +18° C
Small wheat pastries, small breads, breads

The secret here is the extended cool fermentation time: The SLOWPROOFER utilizes a gentle slow-fermentation process – without crust formation, without dehydration. The dough pieces are cooled according to their inherent dynamics and develop into extremely stable, high-quality products.

SLOWPROOFING represents the ideal conditioning of baked goods over an extended period. Produced on the previous day, the valuable dough pieces are gently led into a cold slumber. Many hours later, they undergo a slow conditioning process to reach an optimal fermentation stage, followed by a further cooling phase. In addition to sustainable cooling performance with extensive evaporator technology and large fin spacings, the airflow within the air circulation system is optimally regulated by the 12″ touchscreen control.

Advantages
  • Extended fermentation under optimal environmental conditions
  • SOFTSTEAM humidification system
  • Controlled long, cool fermentation time
  • Strongly insulated wall and ceiling panels
  • Significantly longer freshness
  • Less yeast, fewer baking additives
  • Craftsmanship premium quality
  • Full range available from the start of sales
Technical features
100 mm PU insulation
Magnet
doors
AIRSTREAM air guidance system
Stainless steel / white with rounded corners
Stainless steel tub bottom
Hygienic design
Advantages
  • Extended fermentation under optimal environmental conditions
  • SOFTSTEAM humidification system
  • Controlled long, cool fermentation time
  • Strongly insulated wall and ceiling panels
  • Significantly longer freshness
  • Less yeast, fewer baking additives
  • Craftsmanship premium quality
  • Full range available from the start of sales
Technical features
100 mm PU insulation
Magnet
doors
AIRSTREAM air guidance system
Stainless steel / white with rounded corners
Stainless steel tub bottom
Hygienic design

Softsteam

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INSPIRED BY NATURE

The SOFTSTEAM evaporative humidification keeps the water just above room temperature, minimizing the temperature difference with the dough pieces. The evaporation tank is gently heated, resulting in natural evaporation over a large surface area. This technology preserves baked goods and is highly energy-efficient. The balanced moisture balance ensures optimal dough quality, with no moisture deposits or puddles. The SOFTSTEAM humidification system is also maintenance-free.

LONG-TERM CONTROL THROUGH A CONTROLLED FERMENTATION PROCESS WITH SOFTSTEAM, ONLY FROM ICECOOL.

ICS-Touch

THE 12 INCH TOUCHSCREEN CONTROL

ADVANTAGES OF ICECOOL ICOM CONTROL

  • Intuitive operation through touch screen control on site or remotely via smartphone, tablet and PC.
  • Flexible programming of the 7 phases per daily cycle for FULLPROOFING and SLOWPROOFING systems.
  • Tailored programs for different baked goods.
  • Networking of all refrigeration systems for seamless control.
  • HACCP temperature recording and documentation for high hygiene standards.
  • Efficient monitoring and organization of workflows and data recording.
  • Quick notification of malfunctions by email.
  • Remote access for support and analysis

WHAT EXPERTS SAY

WH

The combination of high-tech, combined with traditional craftsmanship, is fascinating to me.

The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.

Alexander Herzog
Owner of Herzog Bakery

Preserving Tradition and Progress with ICECOOL

Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.

Alen Muljajic
Moss Bakery

Bread and cakes made from traditional master recipes – with long dough preparation for long-lasting satisfaction.

The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products. 

Rot am See, Germany 

Ralf Oehme
Owner of Oehme Bakery

Mastering the Art of Sliced Rolls – Cooling and Conditioning with Plastic Boards

In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.

Ralf Bolten
Owner of Bolten Bakery

Tender, delicious sliced rolls with a glossy finish and a lot of flavour – baked goods for the Champions League.

Exactly what Jürgen Hinkelmann had envisioned: No more pushing around of racks, no more sources of error in the rapid cooling processes. A secure cooling process where evenly baked and ready-to-bake dough pieces are delivered to over 50 branches.

Jürgen Hinkelmann
Owner of Grobe Bakery

SLOWPROOFING – FLAVOR THAT COMES FROM THE COLD. A DECISION I WOULD NEVER CHANGE

Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.

Frank Soetebier
Owner of Soetebier Bakery

Questions?Answers!

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The FullProofer is ideal for small wheat pastries, small loaves and breads.
The FullProofer enables time-equalized pre-production, saves expensive night working hours and improves the quality of the workplace for employees. The entire product range is available for sale from early in the morning. The baked goods benefit from an improvement in quality thanks to the long, cool storage and fermentation process, which promotes their own enzymatic properties, improves the swelling of the endosperm and achieves better freshness, crispness and appearance.
The FullProofer is a hot-cool all-rounder with the airStream air control system from ICECOOL, insulated wall and ceiling panels and LED lighting inside. It is built individually according to customer requirements.
The FullProofer automates the fermentation processes and can optionally also integrate fully automatic cooling processes. With ICS-Touch, the automatic proofer can be conveniently controlled from a mobile device, making fermentation control simple and precise.
The FullProofer is extremely flexible and enables any type of fermentation and moisture control in one ICECOOL refrigeration idea. By integrating fully automated cooling processes, tailor-made solutions for different baked goods and production needs are possible. The individual design according to customer requirements enables optimal adaptation to the specific requirements of each bakery. ICECOOL's airStream air control system ensures even and precise fermentation and moisture control to maximize the quality and freshness of the baked goods. The FullProofer therefore offers versatile options for optimizing the production process and producing high-quality baked goods.

Contact

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Support

QUESTIONS ABOUT THE COOLING SYSTEM?
info@ice-cool.eu
+49 26 52 9791-11
CONTACT PERSON INTERNATIONAL

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ICECOOL INTERNATIONAL BV · Bellweg 23 · 6101 XA Echt · Fon 0031-475-417400 · info@ice-cool.eu
part of the Heuft Group of companies