For bakeries
Control dough temperature, even in summer
Dough warms up from the room and from the kneading itself. In hot weather, dough that gets too warm ferments too early and turns sour. The answer is cold water and ice while kneading.
- The manufacturer, no middleman
- Sold across Turkey and to Africa
- 2-year warranty on block ice machines
- Fast quotes on WhatsApp
Two ways: ice and cold water
Block ice machine
Bakers add ice to the mixer to keep the dough cool. A bakery with its own machine stops buying ice: it is ready when needed. 5 kg blocks, 12–36 moulds.
Water chiller
Cools the kneading water; use it instead of ice or together with it. On hot days the two together hold dough temperature.
The right capacity for your bakery
Tell us how much flour you use per day and how hot the bakehouse gets in the hottest month; we will suggest the right machine. Sizing guide: TODO: the factory's flour-to-ice ratio or sample bakery capacities
How much ice do you need per day?
Tell us where you use it and how many kg a day; we send the right machine and a price the same day.