LT Dough Storage TKLK, TKLL

In modern bakery and confectionary low temperature storage of unpacked bread, rolls, and pieces of pastry dough is an indispensible part of efficient production processes. Room temperature aside quality preserving storage depends on relative humidity and on airflow in the low temperature storage unit. In combination with the Munz Cooltouch® computer control the Munz airflow system provides constant and considerate climatic conditions and so enables quality conserving storage of your products for several days. The air flow system meets the requirements of hygienic design and can easily be removed for cleaning purposes – no tools needed. It is possible to install a blast freezing device with forced air flow, e. g. for skin stabilization of pretzels or to stabilize the freezing process of highly sensitive products if there is no separated blast freezing unit available.

Standard specifications of Munz dough storage units

Munz designation	refrigeration technology	room temperature	relative humidity
short term storage (short air duct – TKLK)	R507A	- 18 °C to - 28 °C	85 to 95% r. H.
long term storage (long air duct – TKLL)	R507A	- 18 °C to - 38 °C	85 to 95% r. H.