Pekárna Illík dosáhla změn ve výrobním procesu skrze pořízení stopkynáren firmy KOMA
PROJECT OVERVIEW
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Customer: Illík Bakery
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Supplied technology:
KOMA CDS Retarder-Proofers -
Capacity:
129 rack positions -
Control system:
K-Control -
Project objective:
Improve product quality while reducing operating costs through the optimization of night and weekend production shifts.
KEY PROJECT CHALLENGES
- Transitioning standard and sweet bakery products from conventional proofing to long retarded proofing.
- Improving product quality, flavour, and overall eating experience.
- Optimizing night and weekend production shifts.
- Reducing the use of yeast and dough improvers.
implemented solution
KOMA Retarder-Proofers
- 5 × KOMA CDS retarder-proofers
- Total capacity of 129 rack positions
- Temperature range from –18°C to +35°C
- Product storage for up to 72 hours
- Can also operate as conventional proofers when required.
RESULT
Production Capacity
- 8,500 kg of dough
Flexibility
Retarded products are always available and ready for baking according to production schedules and the daily demand of individual retail stores.
Operational Efficiency
Optimized production planning significantly reduced additional labour costs associated with night and weekend shifts.
Production
Higher batch production efficiency and improved production planning through greater process stability.