Cooling* for long-term process: the KAKO AutoCooler

KAKO AutoCooler 3500/4500/6000

KAKO AutoCooler 8000/12000

The KAKO AutoCooler for long-term process is based on the suction cooling principle – the air current allows for the best possible uniformity and stops the dough pieces from drying out. The full aroma development is achieved by storing the pieces at lower plus-temperatures. The yeast `stays alive´ and is not frozen.

* The facilities are also suitable for extreme sub-zero temperatures.

Simple, intuitive handling

Everything at the tip of your fingers

With the graphical user-interface and temperature sensor, target-performance temperatures are monitored and controlled at all times.