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Edward Lowton
Editor |
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ARTICLE
Bakery cooling
14 January 2015
The shelf life of baked products is significantly affected by how fast the product cools.
Slow cooling of product can result in mould growth before the end of the shelf life. Evaporative cooling can solve this problem at a fraction of the cost of air conditioning.
Free quotations available
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- Energy efficient evaporative cooling
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- Keep staff cool and safe with evaporative cooling
- Temperatures reduced
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