Cold Rooms are designed to ensure freshness, flavour and maintain nutrients, leaving the products for a short time at temperatures ranging from -5°C to +12°C, depending on the specific temperatures required.Great importance is placed on the preservation of products through the relative humidity, which ranges from 60% to 95% and adjusted depending on the products.
Blast Chiller Rooms
Blast Chilling is a method of cooling food quickly at low temperature which is safe from bacterial growth. Bacteria multiply fastest between +8° C and +68° C. By reducing the temperature of cooked food from +70° C to +3° C or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of “convenience” foods, as it ensures the safety and the quality of the food product. The blast chiller is designed to store food typically from +3°C to +5°C.
Freezer Rooms, operating at temperatures ranging from -5°C to -25°C, ensure the longevity of nutrients and product quality. Products that have been frozen in Shock Freezers (Deep Freeze) can be preserved for a long time if stored in freezing compartments.
Blast Freezer / Shock Freezer Rooms
A blast freezer is a freezer which is extremely cold. It may also be known as a shock freezer. Such freezers are intended to rapidly bring the temperature of foods down, freezing them extremely quickly. These specialized freezers are used in the frozen food industry for everything, and they are also utilized in some commercial kitchens for specialty tasks. Following the blast freezing (shock) procedure, products are ready to be introduced into a fridge, freezer or deep freezer for long-term storage with the highest safety, at temperatures ranging from -18°C to -25°C.
Proofer Rooms | Slow Maturing Proofer Room
The perfect professional setting for your products’ fermentation. The baker’s & confectioner’s right-hand for improved taste and quality. The Proofer is an air-conditioned room where the dough is placed on trays, crates or trolleys under appropriate conditions at temperatures ranging from +2ºC to +25ºC and with the desired moisture. By using a Proofer, our aim is to ferment and shape the dough, such that when the shaped dough is put into the refrigerator the yeast does not begin working in order to obtain the best possible results.
The Computer in the proofer room is ideal for usability and the safe use.
Adjustable devices for the interruption or delay of fermentation allow you to use the baking surface in the best way. It comes with a fully automatic weekly program and manual.
Temperature range from -25°C to +45°C.
The Air-Conditioned Proofer regulates the fermentation of bakery products, where the complete assimilation of the ingredients of flour and other ingredients of the dough is achieved. The pieces are placed on trays, crates or trolleys and put in a room where the temperature range is +20ºC to + 42ºC and humidity level within 65-95%.Trolley Capacity: from 1-40 (extra upon request).
Humidity Proofer System
The Humidity Proofer System uses fresh water which has not been softened nor undergone any further preparation. Under ideal hygiene conditions, it produces exactly the required amount of steam through the automatic humidifier (printed circuit board) and has an automatic cleaning system.
Proper use of our proofer radiator enables you to:• Increase range of products• Provide high-quality products throughout the day• Labor saving• Shorten the bakery times
A solution that combines cold rooms of different temperatures next to one another, with or without partition (in the case of the same temperature). Depend on your needs, you can make a Cooler | Freezer | Shock | Proofer Combination Room.
Ammonia & Glycol Rooms
Rooms with special cooling equipment and piping in a state of the art room used as a coolant for the glycol temperature +0° C so as to not only ensure 100% product safety but also allow for extremely precise control of humidity. The systems are installed with sophisticated electronic control and temperature recording. Using glycol and ammonia as the refrigerant, lower power consumption is achieved (Ammonia and glycol are more efficient coolants in refrigeration) and do not harm the environment.
Special rooms constructed to European standards, for the proper preservation of agricultural products, vegetables and fruit are made according to the specifications of each product, the required temperature and moisture conservation. The rooms are fully insulated, fit perfectly with sanitary surfaces and are available with a de-greening system (using ethylene) and dehumidification system. Liakos Cooling Methods applies new technology in agricultural rooms and creates all the necessary procedures to achieve a controlled and modified atmosphere. From a commercial perspective, this means longevity and the best possible product quality.
Banana Ripening Rooms
Banana ripening rooms are gas tightened rooms, intended for controlled ripening of bananas.There are two types of ripening rooms:
- The first type is ripening rooms with a ‘’curtain system’’ which is an older system intended for small quantities.• The second type is ‘’airbag system’’ ripening rooms, which are fairly new and intended for large quantities of products.
They are usually built-in 1, 2 or 3 levels for better recovery of the surface. For the best possible product, the bananas must ripen at temperatures ranging from 14,5°C to 18°C at relative air humidity of 85 – 95% for about 4 to 8 days, depending on the condition of the bananas.
The process of ripening is also controlled with the help of a special gas mixture (95% nitrogen and 5% ethylene). During the ripening process, a lot of heat is produced by the bananas, which is why there is a constant requirement for cooling and heating because on cooler days the temperature must be maintained at the required levels. The entire process is automatically controlled with the help of the computer, which is also important in ensuring that the customer receives a high-quality product.
Banana Ripening SystemsAvailable in single, double and triple tier configurations.
The most energy-efficient and user-friendly ripening systems in the world, allowing for faster loading and unloading. Totally flexible modular designs, custom-built to suit your specific ripening requirements. Safer systems that protect your staff from the dangers of CO2 exposure.By far the easiest systems to access and maintain ensuring labour saving, electrical, maintenance & cleaning costs.
No ‘airbags’ or ‘tarpaulins’, so loading times can be reduced.
Establishes uniform ripening treatments using specifically developed ripening programs.Delivers commodity-specific air flow, to different products as required.
Controlled Atmosphere Rooms
Every vegetable undergoes metabolism, that means that every fruit is alive and breathes, consuming oxygen, not only while growing but also after harvest. The products of respiration are heat, carbon dioxide, water vapour and some aromatic compounds. The higher the rate of respiration of a fruit, the more rapid will be its senescence and deterioration with a subsequently reduced storage life. For a long time, refrigeration was the only method used to store fresh fruit and vegetables, until it was discovered that the metabolism of fruit and vegetables was slower when kept at low oxygen concentration.
The combination of low oxygen and high carbon dioxide concentration and low temperature in the storage room considerably reduced respiration rate of fruits and vegetables. From a commercial point of view, this means not only preserving the fruits and vegetables for a longer period of time but also increasing the quality of the product. These advantages became even more evident when more elaborate techniques were applied. We refer to the techniques of “Rapid C.A.”, “U.L.O” and Dynamic C.A.’’
Rapid C.A. technique consists in a very rapid reduction of oxygen in the room (from 21 % to 5% in 36 hours). The U.L.O atmosphere (Ultra Low Oxygen) results in products stored in an atmosphere with an oxygen concentration of about 1 %. The choice of the atmosphere depends on the type of produce (commodity and variety) and on its physiological state at the time of harvest. Compared to traditional C.A. storage, the main advantages of U.L.O storage are further reduction of the rate of respiration and metabolism (30%) and, especially in the case of apples and pears, the control of some important physiological disorders such as scald, internal breakdown and maintenance of flesh firmness, thus leading to longer shelf-life.
Recently a new storage technique has been developed. Called “Dynamic” technique, it is based on a further reduction of oxygen in the storage room until the fruit reaches its tolerance limit. The method is based on measurement of the fluorescence signal, given by chlorophyll contained in fruit’s peel through the use of special sensors monitoring a sample of apples. Below a specific oxygen level, the fruit’s fluorescence signal presents a clear increment. By means of such information, it is possible to adopt the controlled atmosphere in real-time and dynamically change the oxygen levels to get the longest possible storage time with the best possible quality.
The perfect storing solution of pharmaceutical products and materials up to their point of use. Medicines Rooms at a specific temperature and humidity conditions for a specific time period. Normal storage conditions Storage: in dry, well-ventilated rooms at temperatures of 15–25°C or, depending on climatic conditions, up to 30°C. Extraneous odours, other indications of contamination, and intense light must be excluded. Defined storage instructions Drug products that must be stored under defined conditions require appropriate storage instructions. Unless otherwise specifically stated (e.g. continuous maintenance of cold storage) deviation may be tolerated only during short-term interruptions, for example, during local transportation.