Walk in cooler


I'm trying to get a new walkin for my store and Norlake walkin is asking me how fast do we need to cool the dough in walk in from 80 degrees to 35 degrees can someone help me answer this. Time is of the essence. Thanks

Johnny R.
posted about 2 years ago

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You also might want to post your questions here:

http://thinktank.pmq.com/forums/the-think-tank.6/

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Mike K.
posted about 2 years ago


In addition to my above post I think it depends on a couple of factors to get the dough to cool faster.

1. Cross-stack the dough boxes for better air-flow during the first hour or so.
2. Use colder water during mixing

But it all comes down to one thing...how fast do YOU want the dough to cool down? And how would it affect the dough or the final product? How long is your retardation/fermentation time? Yeast amount, etc...?

Tony can probably give you a more detailed answer so I hope he'll chime in.

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Mike K.
posted about 2 years ago


You sent me an email today asking me this -

How fast do I want the walk in to bring the temp of my dough from 80 to 35 degrees? I want to purchase a nor lake walk in. With 4000 btu and 3/4 hp. Will that be enough?

This really depends on the size of the walk in. What size is this motor for? Sounds like you have a pretty good size walk in with 4000 btu.. Please let me know.

FYI - typically all walkins HP/motor goes with the size of the walkin. Norlakes are one of the best and your rep or equipment company will most likely sell you the right one.

When it comes to freezers and blasters that's when you are more worried about how fast of temp your product will go down to in the amount of time.

Typical a walk in refer won't take too long of a time to cool down. As Mike said you have to properly cross stack dough in any walkin because of how the dough insulates. Cross stacking is always important.

Also is this walk in outside or inside. They make models different for these types.. The floors and walls for outside models can be more insulated and thicker..

Tony Gemignani admin
posted about 2 years ago


Another thing to mention is the motor a satellite and is it on the roof of Your restaurant and if so how far is it from your box. You will need more horsepower if the motor is far away from your walkin and in areas that are hot. Meaning if it's in your roof and your in Sacramento and it gets 110 - 120 degree you will need a better stronger motor. A 6x6 or 10x10 can handle a 3/4 or 1 horsepower in standard conditions.

Tony Gemignani admin
posted about 2 years ago


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