How to choose a freezer market?

Owners of bakeries, confectioneries, and food businesses know how critical it is to choose the right freezing equipment. One of the key tools in the field is the freezer market – a powerful industrial freezer that allows storage at very low temperatures, while maintaining quality and freshness over time.

So how does it work? What’s the difference between the models? And what’s important to check before purchasing – especially when it comes to equipment that has to work hard, day after day?

What is a freezer market and why is it important?

A freezer market is a deep industrial freezer, especially suited to businesses that need to store large quantities – frozen doughs, ice cream, raw materials or finished products. Its temperature range ranges from minus 18 to minus 40 degrees Celsius, and its structure allows for maintaining a stable temperature even with frequent opening.

It can be found in a lying version (with top opening) or standing (with front opening). The choice between the two depends on the physical location, the way of working, and the comfort required.

How does a freezer market work?

The freezer market’s refrigeration system includes a compressor, evaporator, condenser, and refrigerant gas. The gas undergoes a compression and condensation process that causes a sharp drop in temperature in the piping, thus allowing the air inside the freezer compartment to cool.

The system works in a constant cycle, with precise temperature control that maintains the cold even when warm air from the environment comes in. Advanced models also have an automatic defrost system, which prevents ice buildup and reduces unnecessary energy consumption.

Which type of freezer is better – horizontal or vertical?

Each style has advantages:

Freezer – maintains temperature stability even with multiple openings, suitable for places with larger space.
Upright freezer – takes up less space, convenient for quick retrieval, suitable for small businesses or those who want direct access to products.

In any case, it is important to make sure that the design is appropriate for the physical location and the team’s ongoing work style.

What is important to check before purchasing a freezer market?

An industrial freezer is a long-term investment. Here are some points to make sure of:

Temperature range suitable for your needs
Internal volume and ease of product arrangement
Compressor condition and thermal insulation
Integrity of seals and doors
Availability of service and spare parts in Israel
Ease of cleaning and routine maintenance

And what about the second-hand freezer market?

Sometimes the option of purchasing a used freezer market arises – especially when starting a new business or on a limited budget. This can be a temporary solution, but it is very important to check the condition of the system: Is the compressor working properly? Has it been properly maintained? Is there any leakage, rust or a decrease in performance?

Buying second-hand industrial equipment requires careful inspection – because a freezer that doesn’t work properly may be expensive in the long run.

We are B. Gottlieb – here to help you make the right choice.

We offer a variety of refrigeration solutions for bakeries, confectioneries and food businesses, with customization to each client’s needs. Our equipment includes high-quality industrial freezers, professional service and full support – so you can focus on what you do best: producing quality baked goods, with peace of mind.

Looking for a market freezer that will suit your business?

Talk to us and we will be happy to advise, adapt, and accompany you – with experience, service, and a calm spirit that lasts over time.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.