{"id":747,"date":"2026-02-24T16:41:56","date_gmt":"2026-02-24T15:41:56","guid":{"rendered":"http:\/\/localhost:10003\/temperature-sous-controle-production-en-hausse-une-ligne-de-pains-optimisee\/"},"modified":"2026-05-26T17:17:32","modified_gmt":"2026-05-26T15:17:32","slug":"temperature-under-control-production-on-the-rise-an-optimized-bread-line","status":"publish","type":"post","link":"https:\/\/storcan.com\/en\/temperature-under-control-production-on-the-rise-an-optimized-bread-line\/","title":{"rendered":"Temperature under control, production on the rise: an optimized bread line"},"content":{"rendered":"<h2><b><br \/>\nSituation and Challenges<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">An industrial bakery located in Winnipeg, Manitoba, was looking to increase its production capacity while stabilizing bread temperature before\u00a0the bagging stage.<\/span><\/p>\n<p><strong>The challenges faced by this client:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Excessively high and variable ambient temperatures in the plant, especially during summer, rendering the existing ambient spiral cooling system ineffective<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Variable and difficult-to-control humidity levels impacting final product quality<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Irregular spacing between loaves on the conveyors, reducing cooling efficiency<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A need for flexibility to minimize production downtime during installation<\/span><\/li>\n<\/ul>\n<h2><b>Storcan Solutions<\/b><\/h2>\n<p><strong>Storcan proposed and integrated a comprehensive turnkey solution that included:<\/strong><\/p>\n<p><strong><i>A CO<\/i><i>\u2082<\/i><i> Cooling System<\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Designed by our partner ZeroC, an expert in industrial refrigeration, the cooling solution features a high-performance CO<\/span><span style=\"font-weight: 400;\">\u2082<\/span><span style=\"font-weight: 400;\"> chiller using high-temperature transcritical compressors (35\u00b0F SST). The system ensures optimal energy efficiency and stable temperature control year-round, supported by an adiabatic gas cooler and centralized control system.<\/span><\/p>\n<p><strong><i>A Washdown Air Treatment Unit (ATU)<\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">The ATU enables precise control of both temperature and humidity inside the insulated enclosure. It removes between 0.75% and 2% of moisture from the loaves to enhance texture and shelf life, while maintaining a stable ambient temperature between 21\u00b0C and 22\u00b0C.<\/span><\/p>\n<p><strong><i>A Custom Insulated Enclosure<\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">The existing spirals were fully encapsulated within a custom-built insulated enclosure, which includes an insulated floor, three access doors, and a mezzanine extension to house the ATU.<\/span><\/p>\n<p><strong><i>A Stainless Steel Smart-Belt Conveyor System<\/i><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Installed between the oven and the spiral, the custom-made conveyors, manufactured in our Ch\u00e2teauguay factory, allow us to control loaf spacing. The oven mold simultaneously releases trains of 20 stuck loaves. Our system ensures their spacing before placing them at an angle of more than 10 degrees in the spiral, thus reducing efficiency losses. The space is maintained until bagging. Thanks to this regulation, the spiral speed could be increased, thus reducing transit time and increasing production efficiency.<\/span><\/p>\n<h2><b>Final Results<\/b><\/h2>\n<p><strong>Extensive pre-installation testing was conducted on both 500g and 900g loaves. The results confirmed that with the new solution:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">900g loaves can be cooled below 40\u00b0C in 63 minutes at 4000 UPH (compared to 47\u00b0C in 75 minutes previously)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500g loaves reach 34.5\u00b0C in 63 minutes at 5000 UPH<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ambient temperature in the production area is now better controlled, even in summer<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bagging occurs at ideal temperature, reducing risks of condensation and mold<\/span><\/li>\n<\/ul>\n<p><strong>Storcan supported Natural Bakery at every stage of the project:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">On-site thermal data analysis<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mechanical and electrical engineering<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In-house manufacturing and testing<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Multi-phase installation and integration\u00a0during planned production shutdowns.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Programming, commissioning, and team training<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Thanks to its Spintech division, Storcan delivers fully integrated cooling or freezing solutions that combine spiral systems and CO<\/span><span style=\"font-weight: 400;\">\u2082<\/span><span style=\"font-weight: 400;\"> refrigeration\u2014completely tailored to the customer\u2019s needs.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><a href=\"https:\/\/www.storcan.com\/sectors\/spiral\"><span style=\"font-weight: 400;\">Learn more about our industrial spiral expertise.<\/span><\/a><\/p>\n<h2><b>Do you want to improve the performance of your production line and the quality of your products?<\/b><\/h2>\n<p><a href=\"http:\/\/storcan.com\/en\/contact\/\"><span style=\"font-weight: 400;\">Contact our experts<\/span><\/a><b>\u00a0<\/b><span style=\"font-weight: 400;\">to discuss your needs and find out how we can help you design a tailor-made solution.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Situation and Challenges An industrial bakery located in Winnipeg, Manitoba, was looking to increase its production capacity while stabilizing bread temperature before\u00a0the bagging stage. The challenges faced by this client: Excessively high and variable ambient temperatures in the plant, especially during summer, rendering the existing ambient spiral cooling system ineffective Variable and difficult-to-control humidity levels [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[56],"tags":[],"secteur-dactivite":[64],"technologie-de-production":[103,60,63],"class_list":["post-747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case-study","secteur-dactivite-bakery-dry-products","technologie-de-production-cook-cool-and-freeze","technologie-de-production-conveyors-handling-systems","technologie-de-production-processing"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Temperature under control, production on the rise: an optimized bread line | Storcan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/storcan.com\/temperature-sous-controle-production-en-hausse-une-ligne-de-pains-optimisee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Temperature under control, production on the rise: an optimized bread line | Storcan\" \/>\n<meta property=\"og:description\" content=\"Situation and Challenges An industrial bakery located in Winnipeg, Manitoba, was looking to increase its production capacity while stabilizing bread temperature before\u00a0the bagging stage. 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