FERMENTATION / CONSERVATION – BOREAL WALK-IN COLD ROOM

A negative temperature walk-in cold room 

BOREAL chambers are utilized for storing and preserving bakery and pastry products.

Operating Principle

  1. Storage: Ingredients are stored on shelves or storage carts inside the room.
  2. Temperature: The preservation temperature is set at -20°C for BOREAL negative temperature rooms.
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Technical characteristics

MODEL : Bongard BOREAL Walk-in Cold Room (Negative Temperature)

CAPACITIES : 

  • Storage Capacity: Expressed in cubic meters (m³)
  • Interior Dimensions: Width, depth, and height (available in 2 m, 2.25 m, and 2.4 m heights)

OPTIONS :

  • Supplied Without Unit: Available for specific models.
  • Remote Unit: Allows installation up to 8-20 linear meters away for both units.

CONSTRUCTION : 

  • Panels
    • Material: Injected polyurethane foam with a density of 42 kg/m³
    • Lining: Galvanized steel covered by a 120μ food-grade PVC film
    • Thickness: 90 mm for panels, insulated 90 mm floor
    • Features: Door heating cable, pressure relief valve, and fitted with a strip curtain
  • Doors
    • Composition: Solid, identical to panels, single-leaf, reversible on-site
    • Handle: Ergonomic door handle
    • Hinges: Wear-resistant door hinges
  • Technical Units
    • Evaporator: Ceiling-mounted with self-defrosting managed by a pin-type sensor
    • Ventilation: Automatic shut-down at door opening
    • Safety Features: Temperature recorder and safety kit for room volumes ≥ 10 m³
    • Lighting: Ceiling-mounted light fixture triggered by door opening
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