Bakery 001
Site: Meduno (PN)
Activity: frozen pizzas
Integrated management
of the entire system cycle
Tailored solutions
for complex requirements
Technical expertise
and sustainable innovation
Single point of contact
and reliability over time
INDUSTRIAL COOLING FOR THE BAKING INDUSTRY
Frigo Tecnica Internazionale offers tailored solutions to ensure even heat treatment of bakery products, preserving their quality and safety. The technologies adopted improve the comfort of production environments and help reduce energy and water consumption, as well as maintenance costs.
Thanks to specific expertise in process air treatment, the company precisely manages each stage: from air conditioning in areas dedicated to dough, baking, slicing and packaging, to refrigeration in positive and negative temperature cells. Applications also include parboiling, cooling, pasteurization and freezing.
Each system ensures stable temperature, humidity, filtration and air velocity conditions, preventing contamination, condensation and dust suspension. The production environment of industrial bakeries thus remains under control, ensuring final quality and compliance with hygiene and health standards.
COMPLETE REALIZATION
OF THE REFRIGERATION SYSTEM
Frigo Tecnica Internazionale manages the entire cycle of industrial refrigeration equipment implementation, from design to commissioning.
Each project is the result of a detailed analysis that considers thermal loads, operating conditions, and current regulations (F-Gas, ATEX), with the goal of developing efficient and reliable solutions.
Engineering includes refrigeration system sizing, component selection, and control logic. In-house manufacturing ensures construction quality and traceability. Onsite installation includes assembly, wiring, and integration with any existing systems.
Testing, performance checks and issue of technical documentation are performed during commissioning of the refrigeration system.
Structured after-sales services complete the offering: maintenance, service, retrofit and revamping to ensure operational continuity and compliance with environmental regulations.
Preliminary technical analysis, definition of needs, assessment of regulatory and operational constraints, with the goal of developing a tailored, highly efficient solution.
Refrigeration system sizing, component selection, and control logic design. Everything is geared toward ensuring reliability, performance, and ease of operation.
In-house production of components in controlled environments to ensure build quality, traceability, and certain lead times.
On-site system installation, including mechanical assembly, electrical wiring, thermal insulation piping works and integration with any existing systems.
Performing functional testing, performance verification, testing and issuing technical documentation upon completion of the system.
Routine and extraordinary maintenance, technical support, retrofitting and revamping to ensure operational continuity and compliance with environmental regulations.
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We operate throughout Italy with headquarters in Ripatransone (AP) and active projects in more than 20 countries.
ABOUT US,
OUR FIGURES
In 2021, Frigo Tecnica Internazionale joins the Arneg Group, a leader in the refrigeration industry, thus being able to count on a widespread presence internationally.
ADDENDUMS
COUNTRIES SERVED
INSTALLATIONS MADE
ADDENDUMS
COUNTRIES SERVED
INSTALLATIONS MADE
CONTACT US
You will be contacted as soon as possible by one of our representatives
CASE HISTORY
We have collaborated with major industry players to develop refrigeration systems dedicated to the industrial production of bread, pizzas and baked goods. Our industrial refrigeration systems are designed to ensure thermal stability, humidity control and reliability in leavening, cooling and storage cycles.
Bakery 002
Site: Castel San Giorgio (SA)
Activity: frozen sweet and savory pastries
Bakery 003
Site: San Benedetto del Tronto (AP)
Activity: frozen, sweet and savory baked goods
CLIMATE CONTROL AND AIR QUALITY IN BAKING ENVIRONMENTS.
Our refrigeration solutions for industrial bakeries are designed to meet the complex operational constraints of the industry, ensuring timely control of microclimatic parameters.
Temperature, humidity and air velocity regulation enables direct action on the product, preventing condensation and dust suspension. Air flow is managed to ensure clean, stable environments that meet the most demanding health and hygiene standards.
FAQs
Key facilities include fermalivitation cells, blast chillers to rapidly cool freshly cooked products, positive refrigerators for raw materials and dough, and water chillers to maintain the optimum temperature in dough.
In advanced laboratories, freezer cells are also used for frozen or precooked products destined for mass retail or food service.
Retarding-proofing is a process for precisely managing the timing of dough rising, slowing or stopping it temporarily in temperature- and humidity-controlled cells.
This system makes it possible to bake at desired times, improve production planning, reduce night work and achieve better quality of the finished product.
Under optimal conditions of temperature (about +2 °C) and humidity, a dough can be stored for up to 72 hours without compromising the quality of the final proofing.
The cell activates automatic proofing at the desired time, ensuring volume, fluffiness and aroma, as in a traditional but more flexible leavening process.
The ideal temperature for temporarily stopping the rising of a dough is around +2 °C. At this temperature the yeasts remain almost inactive.
To store precooked or cooked products (e.g., brioche or partial bread), a positive cell set at around +4 °C is used, which is sufficient to slow aging without freezing the product.