FlexLine Dough freezer with recovery (-20°C/+20°C) Industry

Why invest in a LILLNORD dough freezer unit with recovery?
The dough freezer unit with recovery is a product concept especially developed by LILLNORD for long-term storing and subsequent recovery of all bread types – without any loss of quality. At the requested time, the dough pieces will be recovered to a preprogrammed standby temperature, at which they can be stores for 4 to 5 hours until proving, which can take place in a prover, retarder prover or freezer prover. For larger units and when longer standby storage times are predicted, the units is equipped with a humidity unit. This concept offers a unique flexibility in the baking off procedures of the bakery with a response time of 1 to 2 hours. Thus given the possibility of a wide assortment of fresh baked off bread during the entire opening hours of the store, hence optimizing the capacity of the oven. Last but not least the unit provides a more economic planning of the working hours in the bakery, shifting the preparation of dough to the daytime hours several days before baking off. Efficiency / economization is one thing. The most important issue though, is that the bread quality doesn’t suffer. On the contrary, we experience an improvement in quality, even in connection with the necessary transfer of racks from the unit to proving in a prover, retarder prover or freezer prover.

Standard description

  • TSC1902 computer control with colour touch screen
  • BITZER compressor or low noise as requested
  • Steam system with electromagnetic steam production
  • Complete automatic internal LED light
  • Coated evaporators, prevents leakage and loss of refrigerant
  • OPTIONAL: 3mm straight floor in stainless steel or steel
  • OPTIONAL: 3mm stainless steel floor with fluted moulding and adjustable floor heating
  • 80 or 120mm insulation (CFC-free)
  • 200 step automatic pulsative air control
  • User guide within the TSC1902 touch screen computer
  • Front in stainless steel, all other sides as requested
  • All inside walls complete in galvanized, white painted panels, or as requested
  • Insulated middle roof with lamellar air distribution system for correct air circulation and freezing
  • Bumper rails on all inside walls
  • Reduced energy consumption due to PID regulation, automatic fan regulation and high-quality insulation material


LILLNORD is keeping a close eye on energy consumption and has therefor developed the following to ensure as little energy needed as possible

  • Insulated floor with or without automatic heating (option)
  • 200 step intelligent fan speed regulation
  • Computer control ensuring longest possible intermissions and shortest possible running time
  • PID temperature and fan control
  • 80 or 120 mm insulation


Individually adapted options
LILLNORD has developed a wide range of options and accessories in liaison with its customers

  • Hatches for trays
  • Manual or automatic sliding door
  • Air curtain for all types of door openings
  • Pipe bumper rails in stainless steel or PVC
  • Inspection panel, giving access to ovens, being serviced from the side
  • and the list goes on


Room sizes

LILLNORD provides its own panel production, ensuring the best possible utilisation of the space in the bakery.

A standard panel size of 150mm width on our panels (80 and 120mm thick) provides us with a flexible starting point for the serial production of our units. As a consequence, every single unit can be tailor-made for an optimal utilisation of the available space in the bakery – even for combination units.

Our panels are constructed the sandwich way, increasing its ability to isolate and ensuring as much neutralisation of the surrounding temperature as possible and protecting the temperature inside the unit.

Front and door(s) are in stainless steel, type leinen as a standard on all units. The exact robustness needed in a busy, modern bakery environment.

Dimensions: We offer a tailor-made solution in order to optimally utilise the space in your bakery. For a tailor-made offer, please contact us per phone, mail or through this link “request offer”

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