Water chillers for bakeries and food laboratories

Why choose a professional water chiller

In modern baking, controlling dough water temperature is essential to ensure consistent results and prevent over-fermentation.

Water that is too warm accelerates yeast activity, alters gluten structure, and can negatively affect volume and digestibility.

With our instant water chillers, you get:

• Water always at the ideal temperature (from 3/4°C to 20°C) for bread, pizza, focaccia, and large leavened products;
• Instant cooling system with continuous delivery;
• Maximum hygiene guaranteed: no collection tanks or stagnant water;
• Full compatibility with mixers, dosers, and control units;
• Simplified programming, ideal even for automated night-time operations.

Models available with flow rates from 60 to 500 liters/hour, perfect for any type of lab.

How a water cooling system works

Our water cooling systems use a closed-loop circuit with eco-friendly refrigerant gas.

The water flows through stainless steel coils and is rapidly cooled to the preset temperature, which remains consistent throughout the dispensing process.

Unlike traditional systems:

• No stagnant tanks where bacteria or impurities can accumulate;
• The water is ready to use and dispensed directly into the mixer or control unit;
• The temperature remains stable, even during prolonged or intensive production.

Professional water control units for dosing and regulation

To truly optimize your production, pair the chiller with a professional water dosing unit. This is an essential tool to:

• Precisely set the desired volume and temperature;
• Dispense water directly into the mixer bowl, with zero waste;
• Minimize manual errors and ensure consistent batch-to-batch production.

Our control units can be purchased together with Bakeit chillers or installed on existing systems.