Koma USA

Breathing new life into bakery equipment! Last month, we had the privilege of completing a Koma installation in New York City – reviving a 24-year-young H-3 storage/shock freezer that's still going strong. What makes this installation special? This unit was purchased by Eli Zabar from the renowned Bouley restaurant, where the late Chef David Bouley (a long-time Koma customer) created culinary masterpieces for decades. We love seeing quality equipment find new homes and continue serving the baking community. It's a testament to Koma's durability and craftsmanship when bakery equipment outlasts trends and continues performing year after year. Swipe to see the cooling compressor connected to the H-3 cabinet – the heart of this reliable system that will help Eli Zabar maintain perfect temperature control for years to come. Has your bakery discovered the Koma difference yet? Need expert guidance on your bakery's refrigeration needs? Contact our conditioning specialist Frank Coenmans through our website?www.komausa.com, email?[email protected], or call 360-224-8624. #BakeryEquipment #KomaFreezer #BakeryTech #PastryLife #BreadBaking #BakeryBusiness #CommercialBaking #BakeryOperations #QualityEquipment #NYCBakery #RefurbishedEquipment #SustainableBaking

The Secret to bakery perfection... ???? What happens when water freezes in your precious bread doughs and cakes? The difference between ordinary freezing and KOMA Blast Freezing is visible right down to the molecular level! Why KOMA Blast Freezing works better: ? Creates tiny ice crystals in your products' core (not large, damaging crystals) ??? Precisely controls freezing temperature for optimal structure preservation ?? Maintains perfect air circulation and relative humidity ?? Eliminates dehydration during storage and shipping ?? Extends product freshness from production to consumption With KOMA, you're not just freezing products - you're locking in the perfect moment of freshness, texture, and taste that your customers expect. ?? WATCH NOW:?Our animated video explains the science behind blast freezing and how it protects your bread doughs and cakes at the molecular level! Ready to transform your bakery's preservation process? Visit our website (www.komausa.com) or call us today at 360-224-8624 to speak with a freezing specialist who understands your business. #BakeryTech #BlastFreezing #QualityPreservation #BakeryInnovation #KOMA #BakeryBusiness #FoodTechnology

Struggling with production consistency and quality? ?? Our North America conditioning specialist Frank Coenmans offers a free consultation to tackle your unique challenges. Discover personalized solutions that can transform your efficiency, quality, and bottom line. Ready to level up your bakery's performance? Let's talk. Call:?424-536-7874 or visit our website www.komausa.com #FoodManufacturing #BakeryIndustry #FoodTech #ProductionEfficiency #CommercialBaking #FoodProcessing

Quality vs. price: a timeless debate. Today, we admire an H-cabinet in Tokyo, in use since 1980. Almost half a century of enduring quality. It's a reminder that true value lasts beyond price tags. Here's to celebrating craftsmanship that stands the test of time. ?? #QualityOverPrice #Craftsmanship #KOMA

Old, older, oldest. Side by side, we can witness various generations of KOMA installations. However, soon, these will be replaced with cutting-edge techniques, including the integration of a CO2 booster, all expertly handled by KOMA. This upgrade will involve the transition from the costly R404A refrigerant to R744 (CO2), significantly enhancing energy efficiency and future-proofing this German bakery. Nearly 20 installations are set to undergo significant upgrades: evaporators will be switched, switchboxes replaced, compressors and condensers replaced with the CO2 booster rack, and damaged panels will be updated. However, KOMA believes in sustainability and will retain intact panels and flooring rather than discarding them if they're still functional. Curious to learn more about CO2 and how you can upgrade your R404 plant? Visit the following link and start learning about how you can become a future proof bakery: https://bit.ly/3JaRiuR #KOMA #Refrigeration #CO2 #EnergyEfficiency #FutureProof? #SustainableSolutions

It’s that time of year again where it’s almost as cold outside as it is inside your freezer. As we look back on a busy and successful year, we want to take the chance to remind you all to take the time to rest and relax with your loved ones. Wishing you a merry Christmas and happy holidays full of warmth, joy, and cherished moments. Merry Christmas from all of us at Koma USA! ??? #MerryChristmas #HappyHolidays #KomaUSA

From nothing to something: Multiple Recovery installations stand side by side, offering ideal conditions for slow proofing or frozen storage of products. In Italy, this customer utilizes the -20°C to +20°C temperature range over 24 hours to slowly proof their pizza dough, enhancing taste, structure, and quality. Proofing is not as simple as turning on the heat; it's an interplay of temperature, humidity, airflow control, and time. At KOMA, all these elements are meticulously calculated to ensure optimal usage. #ProofingProcess #TemperatureControl #HumidityControl #AirflowManagement #QualityProducts #Craftsmanship #OptimalUsage #KOMAInstallation #PizzaDough #SlowProofing #FrozenStorage Do you want to know more about slow proofing? Check this link to gain powerful insights: https://komausa.com/

?? Double Trouble at B?cker G?rtz GmbH Bakery! ?? Hold onto your bread baskets because B?cker G?rtz GmbH, Germany's baking powerhouse, is shaking things up with not one, but TWO KOMA CO2 boosters, doubling down on deliciousness and efficiency. With roughly 50 KOMA cells to keep humming, B?cker G?rtz GmbH understands the importance of having the right tools for the job. That's why they've also invested in not one, but TWO KOMA KTR horizontal blast freezers, equipped with specialized belts tailored for blast freezing dough products in "dielen" crates. And that's just the beginning! After this blast freezing process, B?cker G?rtz GmbH employs several specialized frozen storage cells with lowered ceilings and air guiding walls to preserve their products with utmost care. From the doughy beginnings to the perfectly chilled end products, B?cker G?rtz GmbH is taking their baking game to the next level. It's not just an amazing project; it's a testament to their commitment to quality and innovation. We're thrilled to have been a part of this journey of process optimization and industrial growth. ??? #BakingInnovation #DoubleTrouble #G?rtzBakery #NaturalRefrigerants #Bakery #CO2 #Booster #R744

Introducing Our CO2 Booster in a Container Solution! ?? At KOMA, our commitment lies in discovering inventive solutions to cater to our customers' distinctive requirements. A testament to this commitment is our CO2 Booster in a Container Solution. ??? Challenged by Backhaus Hackner When our esteemed client, Backhaus Hackner presented us with a distinctive challenge, we stepped up to meet it head-on. Placing the booster inside was impossible due to space constraints, and the roof wasn't an option either. The only viable location was at the entry of the truck drop-off point. However, even placing it on the floor was prohibited. The only remaining option: suspending it 5 meters in the air, allowing trucks to pass underneath smoothly. ?? Fully Prepared at KOMA Our team of experts has meticulously prepared this cutting-edge CO2 booster, ensuring every component is in perfect harmony. From installation to operation, we've got you covered. ?? A Whopping 12,000 kg of Power This powerhouse now weighs in at a staggering 12,000 kg! We've upped the ante to provide this bakery with an even more robust solution for boosting CO2 levels in the indoor environments. ?? A Massive Supporting Frame In response, a massive supporting frame capable of handling the 12,000 kg of container weight was erected. No matter the obstacle, we're committed to finding the perfect solution for your needs. Elevate your indoor conditioning environment with our CO2 Booster in a Container Solution. Contact us today to learn more about how we can tailor this solution to your specific needs. hashtag #Innovation hashtag #CO2 hashtag #R744 hashtag #Bakery hashtag #Containersolution hashtag #KOMAEngineering

This KTR modular belt freezer, which spans an impressive 12 meters in length and 3 meters in width is almost finished! This cutting-edge unit utilizes the natural refrigerant hashtag #R744. The system integrates a sequential defrost mechanism (engineered to extend production periods) that effectively captures and repurposes residual heat from the cooling system. The KTR system is meticulously readied in-house, complete with precise cable connections, switchboxes, and pre-installed piping on the roof. This approach allows us to seamlessly interconnect the sections on-site and initiate the commissioning of the CO2 booster responsible for powering the unit. We're just about done putting together this KTR unit and getting ready to send it over to a super excited customer. They're eager to fire it up and start freezing loads of dough products, thousands of kilograms worth! Want to know more about blast freezing? Click the link below! https://bit.ly/44z4DW5 Or click this link to gain acces to our webinar on how you can upscale your production process without losing efficiency: https://bit.ly/45Nmc5D #KOMA #KTR #blastfreezing #beltfreezer #upscaling #frozen #frozendough #energy #efficiency #cooling #green #sustainable #climate #energy #hvac #investment #future #europe #technology #design #gonatrefs