Il est nécessaire d’avoir plusieurs types d’équipements frigorifique pour travailler en boulangerie pâtisserie. Le plus évident d’entre eux est un équipement de fermentation contrôlée (chambre, armoire) qui permet de faire pousser les pâtes et les rendre prêtes à cuire au moment voulu. Ces équipements s’adaptent très au process voulu : fermentation directe, pousse lente, fermentation contrôlée sur 24H, 48H…

It is then necessary to have positive and negative storage equipment to store raw materials or semi-finished and finished products. These are often sized according to the volume of product to be stored (refrigerated cabinets, cold rooms, refrigerated counters). Finally, the water chiller and its associated water meter should not be overlooked, as they allow for control over dough temperature and the base temperature of bread and pastry recipes.

Place your equipment according to the workflow, ensuring accessibility and ergonomics while respecting hygiene and safety rules. This is known as Forward Flow. Product manufacturing always moves forward through the lab, and semi-finished products never cross paths with raw materials or packaging to be discarded. It is sometimes possible to get advice from major equipment brands that have an experienced layout department.

Choosing high-quality, well-insulated equipment (minimum 42kg/m3 foam) with low consumption and adapted to your needs reduces the impact on your bill. Equipment must be regularly cleaned and maintained, and it is important to check the condition of insulating panels regularly to avoid potential air leaks, mainly related to the wear of door seals.

Everything starts with cleaning because, in bakeries, flour and ambient humidity form a very aggressive acidic environment for equipment. This is also why you should prioritize purchasing stainless steel equipment or equipment with anti-corrosion treatment, such as evaporators treated by cataphoresis (an anti-corrosion chemical process). This cleaning must be regular to eliminate all sources of contamination. It should be done with clean water or non-aggressive products and without tools that could scratch or damage the material (pressure jets, wire sponges, etc.). Regular preventive maintenance, with inspections by technicians and monitoring of parameters (temperature, condensation), limits breakdowns and reduces energy consumption. Cleaning the hot part of the unit—the condenser—is imperative to maintain the equipment’s performance.

Short supply chains promote reliability, ecology, and fast after-sales service, while supporting the industry. They also guarantee fast delivery of spare parts and a level of expertise confirmed by a demanding market like French bakery and pastry.

CFI offers equipment that is often modular and can therefore be adapted to every constraint: surface area, volume, type of production, etc. Indeed, fermentation chambers are available for 1 to 12 trolleys, pastry counters can be configured with 2 to 6 doors, and blast chiller-freezers are modular from 2 to 10 doors. Many configurations are possible to adapt to all bakehouses.

The use of natural fluids with low global warming potential (GWP), energy optimization, and a commitment to local manufacturing are the solutions favored today.

Electronic regulation (screens, microprocessors), remote control, and connectivity are now standard for optimized management. The major current innovation is CFI’s long-term storage system for pre-baked bread. (See EVER BLUE)

The white exterior finish offers very good value for money but requires careful maintenance to remove visible marks. The stainless steel exterior finish is higher quality but more difficult to keep looking impeccable. However, it is preferred when equipment is visible to customers.

The white interior finish also offers excellent value for money, while stainless steel is more professional and is recommended for use with very high humidity.

Regarding the choice of counter top: it is imperative for the pastry chef specializing in dough to choose a granite top to be able to “beat” their butter without risk. The stainless steel top is more suitable for the pastry chef who frequently uses sugar and cream.