Supermarket Perimeter - February 2021 - 51

INSIDER
SPOTLIGHT

TECHNOLOGY

Value-added seafood

Inventory management

FREEZERS AND
REFRIGERATORS
by Andy Nelson

BAKON

IN 2021, Torrance, Calif.-based
Bakon Food Equipment is
celebrating its 30th anniversary.
The company has created
a large roster of equipment
for different corners of the
food industry over those three
decades. But when it comes to
cold technology, Bakon focuses
on a single brand, Koma.
" Koma is a world leader in
developing, producing, installing
and maintaining cooling, freezing
and conditioning systems since
1938, " said Luc Imberechts,
Bakon's owner.
Bakon offers a large range
of Koma solutions, ranging
from blast freezers to storage
freezers; refrigeration units with
or without humidity control to
combined rooms with various
environments and possibly
automated rack transportation
systems; and recovering units to
retarder proofers popular with

quality bread bakeries.
" Koma systems not only
manage the temperature, but
also the relative humidity, as
well as the air circulation and
the air ﬂow within the units, "
Imberechts said. " By doing so, we
create the ideal environment for
bakery, patisserie and chocolate
products. We offer solutions
for operators who like a tray
approach, a rack approach or an
in-line approach. "
The Koma brand, he added, is
built on its reliability and durability.
Recent market developments
are mainly driven by changes in
refrigerant regulations, and higher
awareness and interest in energy
efficiency and environment
protection.
Years ago, for instance, Koma
started developing CO2 solutions
as an alternative to popular
refrigerants. Interestingly enough,
Imberechts said, CO2 systems

generate more heat when
producing cold. It then makes a
lot of sense to reuse this heat in
other places in the bakery.

More automation,
ﬂexibility
The pandemic, Imberechts said,
has shown the need for the
food industry to invest in more
automation and build more
ﬂexibility into production while
reinforcing strict sanitation

standards. Production ﬂexibility
can only be achieved with
skillful implementation of cold
technology to maintain or even
improve in delivering fresh
products.
" A few years ago, one would
position fresh versus frozen, "
Imberechts said. " Today,
freezing/cooling/ " retarding " is
all an active part of producing
fresher products. " Blast freezing,
for instance, is becoming very

Koma systems
from Bakon
manage not only
temperature but
also humidity,
air circulation
and air ﬂow.

supermarketperimeter.com

FEBRUARY 2021 - 51

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Supermarket Perimeter - February 2021

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