Why should I invest in positive conservation equipment for my bakery?
One of the ways to preserve your products is positive cold (refrigeration). This keeps the cells of your products alive but slows down their action by reducing the ambient temperature. Many bakers and pastry chefs purchase refrigeration equipment because it offers many advantages:
- Store your raw materials and products efficiently to avoid any health risk.
- Optimize your time and money with the programming and automation of cabinets and cold rooms
- Adapt throughout the day to customer demand (baguettes, breads, croissants, pastries, etc.).
To safely improve your efficiency and customer satisfaction, you need to manage the conservation process. To do this, CFI offers you refrigeration equipment adapted to your needs.
What positive conservation equipment is available for my bakery?
CFI offers you a wide range of equipment allowing your products to respect the cold chain :
What are the differences between all these products and how do you know which one(s) to choose?
Every baker has different needs. The choice of the right equipment will therefore depend on the type of production (Brioches, meringues, breads, éclairs, galettes, croissants, chocolate breads, sandwiches, quiches, macaroons, etc.) as well as its size.
CFI products will be either equipped with storage shelves or designed to receive storage racks.