Bakery Chiller

Paul Mueller Company's bakery chillers, also referred to as  batch cooling water chillers for bakery applications, provide automatic water temperature control for the modern baking industry. 

Bakery chillers allow you to maintain control of product temperatures and produce consistent, sizable batches of high-quality dough. Protect your product and profits with a Mueller® bakery chiller.

 

 

Features

  • Outlet temperatures down to 36°F
  • Provides up to 70 gallons of chilled water per hour 
  • 50- to 120-gallon storage capacities available
  • Process/recirculation pump standard
  • Adjustable digital temperature control with °F or °C display
  • Inlet temperatures up to 80°F
  •  Remote condensing units 
  • ETL-listed

Specifications and Sizing

Bakery Chiller Technical Specifications

Model No.

GPH*

Lbs. Per Batch Storage Capacity
(gal)

Draw-Off Flow Rate (gpm)

Condensing Unit Type Condensing Unit HP Electrical Data Estimated Shipping Weight (lbs) Estimated Dimensions L  x  W x H (in)
PMC 40/50-RC 40 334 50 14 Outdoor 2 208-230/60/1 Skid-310
CU-140
32 x 24 x 72
24 x 19 x 17
PMC 40/50-RS 40 334 50 14 None -- 208-230/60/1 310 32 x 24 x 72
PMC 70/120-RC 70 584 120 18 Outdoor 3.5 208-230/60/1 Skid-710
CU-360
42 x 34 x 84
40 x 31 x 32
PMC 70/120-RS 70 584 120 18 None -- 208-230/60/1 710 42 x 34 x 84

*GPH capacities are based on a minimum water refill rate of at least 8 gpm, and on drawing evenly sized and spaced batches each hour.