Bakery air treatment:
control your environment and your products
Recognized expertise in the bakery and pastry industry
Total control ofyour bakery and pastry environments
The bakery and pastry sector demands rigorous management to guarantee quality, food safety and energy efficiency.
At Soteck Clauger, we look after the environment around your traditional breads, puff pastries, brioches and tarts:
- Uniform air treatment that delivers consistent quality;
- Optimal sanitary conditions thanks to precise air control;
- Energy and water consumption reduction of up to 35%.
Your production deserves technical excellence.
Customizedsolutions at every stage
Our air treatment solutions for bakeries support the preparation, proofing, cooling, and packaging areas. They control temperature, humidity, filtration, and airflow according to the requirements of each stage.
We master all the constraints associated with your production environments. From the treatment of climatic environments (preparation, baking, packaging, cold rooms) to specialized air treatment (proofing, cooling, post-bake conditioning, blast freezing), each stage benefits from optimal control.
Temperature, humidity, filtration and air flow: everything is orchestrated for maximum food safety.
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Guaranteed, measurable industrial performance
Our solutions create ultra-clean environments that eliminate any risk of airborne contamination. Total control of condensation and dust protects your sensitive products and packaging.
How ? Precise monitoring of airflows at the plant ensures:
- Stable production compliant with HACCP standards;
- Improved working comfort for your teams;
- 40% reduction in equipment maintenance;
- Average ROI achieved in less than 18 months.
Innovation for your competitiveness
In a market where quality and energy efficiency are top priorities, we turn your challenges into opportunities. Our unique expertise combines:- Cutting-edge technologies in hygienic air treatment;
- Energy-efficient solutions tailored to bakery and pastry operations;
- Personalized support from design to optimization;
- Dedicated technical support for your peace of mind.
The result: more reliable, sustainable and competitive production.
Let’s visualize togetheryour plant of tomorrow
Your success depends on optimizing your production processes. Imagine a plant where every environmental parameter is under control, where the quality of your products is consistent, and where your energy costs are optimized. That’s the promise we make every day for bakery and pastry leaders. Together, we can prepare your company for the challenges of tomorrow, while maximizing your profitability today.
Compliance + energy efficiency:
Our airflow audits qualify your installation against Canadian standards while identifying energy savings. One audit, two measurable benefits.
Does your industrial bakery’s ventilation system keep up with your production rates?
A bakery and pastry plant changes its environment four times per shift. Kneading, proofing, baking, cooling: each zone pulls in a different direction. Airflows intersect, and operating instructions contradict one another. We measure the actual airflow patterns before making any changes to the equipment.
An airflow management audit qualifies your installation against Canadian standards. At the same time, it identifies energy losses. The Flash Audit then quantifies potential savings and the Hydro-Québec and Énergir incentives available. Energy efficiency in bakeries almost always stems from these two assessments.
Heat from the ovens often escapes directly through the building’s roof. This energy can be used to preheat fresh air or wash water. An industrial heat pump boosts the temperature when it’s too low. The energy savings are calculated based on your actual operating hours, not on capacity.
Proofing, the most sensitive stage
The humidity level during proofing determines the volume and crust. If the air is too dry, the dough will form a crust before baking. If the air is too humid, the dough pieces will stick together. The acceptable range is measured in humidity points, not in tens.
Air treatment for a proofing chamber combines cooling and humidification. The two must work together, not against each other. Poorly tuned controls cause the room temperature to fluctuate throughout the entire shift. The control loops must be tuned before adding more capacity.
Humidity control in industrial bakeries goes beyond the proofing chamber. The packaging and wrapping areas have their own targets. A cardboard box that gets soggy is just as costly as a rejected product. The interplay between these areas keeps the whole process running smoothly, shift after shift.
From the oven to the truck, without condensation
The cooling of baked goods determines the next step in the process. A product that is packaged while still too hot will sweat inside its bag. Mold will follow a few days later at the retailer. The line’s throughput dictates the capacity that can be installed.
The ventilation system in a cooling room requires clean, filtered air. The product comes out of the oven without any protective packaging. A direct stream of air forms a crust on the surface and distorts the crumb. Fabric ducts distribute the airflow without blowing directly onto the racks.
Reducing condensation in a bakery starts with dew points. We compare the air in the room with the surface of cold products. Any discrepancies are corrected through dehumidification and pressure control. Adding cold air without addressing humidity often makes the situation worse.
Anomalies are visible in the data, not to the naked eye. MyPortal3E tracks consumption and conditions from month to month. A setpoint that drifts by two points is quickly corrected. A lost batch, never.
You don’t need a 100-page report on your production environments. You need to know which area is costing you the most. Have our experts evaluate your production environments. They’ll quantify the potential savings and then commit to the results with a written performance guarantee.