Description
Control dough temperature precisely with the TT-WC200 Water Cooled Chiller. Designed for high-volume bakeries, this unit delivers 200 liters of chilled water to regulate yeast activity and gluten development during mixing. It stabilizes production schedules by providing consistent cold water, even in hot kitchen environments.
| Model | TT-WC200 |
| Refrigerant | R22 |
| Water Yield | 200 L |
| Power | 2.2 KW |
| Voltage | 220V50HZ |
| Make +3℃ Cool Water Time | 80 Min |
| Make +5℃ Cool Water Time | 60 Min |
| Compressor | Panasonic |
| Net Weight | 205 KG |
| Gross Weight | 245 KG |
| Dimension | 1000*800*1640 MM |
| Packing Size | 1120*910*1740 MM |
Precision Temperature Control
Consistent water temperature is critical for arresting premature fermentation in large batches. This chiller reduces water temperature to +5℃ in 60 minutes or +3℃ in 80 minutes, giving you precise control over final dough temperature (FDT). The 200-liter capacity supports continuous mixing cycles without waiting for replenishment, ensuring your baguette or croissant dough remains stable and workable.
Industrial-Grade Panasonic Compressor
Powered by a 2.2KW Panasonic compressor, the system maintains rapid cooling rates even under heavy load. The unit operates efficiently on standard 220V power, recovering quickly between batches to keep up with morning production rushes. This reliable core component minimizes maintenance interruptions, allowing your team to focus on baking rather than equipment troubleshooting.
Heavy-Duty Structural Design
Weighing 205kg, this machine stays grounded during operation, resisting vibration and movement. The 1000x800mm footprint fits securely in designated utility areas or prep rooms. Its construction protects internal components from flour dust and humidity common in dishwashing or mixing zones, extending the lifespan of the unit in aggressive commercial environments.
Automated Water Management
The system features automatic water inlet and outlet functions, reducing manual labor for kitchen staff. Bakers can draw chilled water directly into mixing bowls without hauling heavy buckets or monitoring fill levels constantly. This integration streamlines the mixing station workflow, reducing spill risks and speeding up the transition between recipe stages.
Why Choose Us?
The TT-WC200 serves as a foundational tool for professional bakeries demanding consistency in their bread and pastry production. By delivering rapid, high-volume cooling, it eliminates variables caused by ambient heat, ensuring every batch meets your quality standards.
Reviews
There are no reviews yet.