Bakery Cooling and Water Control
Dough temperature starts with the water going into the mixer and ends with how fast you chill what comes out of the oven. Sitep, in Italy, makes equipment for both ends: water chillers and meters, blast chillers and cold rooms. As Sitep’s exclusive Scottish distributor, we size it to your busiest mixing hour and your batches, then install it and train your team.
The Sitep range
Bakery water chillers
A water chiller gives you dough water at a set temperature, so every batch comes off the mixer at the same temperature. It suits any bakery mixing every day, especially in summer or with long mixes.
Blast chillers
A blast chiller pulls freshly made or baked product down to temperature fast, to chill or freeze it. It suits bakeries that want to make ahead and bake later.
Cold rooms
A cold room holds chilled or frozen product at a steady temperature once it’s been through the blast chiller. It suits bakeries keeping stock by the tray or by the rack.
Sitep cold-storage rooms
Modular walk-in rooms, chilled from +1 to +10°C or frozen from -10 to -25°C.
Best for: Chilled and frozen stock by the rack
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Sitep storage cells (CP and CN)
Chilled or frozen storage for 40 to 120 trays of 60 × 40, made to match Sitep’s freeze-and-store cabinets.
Best for: Holding trays next to a blast chiller
Ask about this modelWater meters
A water meter delivers a set quantity of water into the mixer, and the mixer versions set its temperature too. It suits bakeries still measuring water by bucket or jug.
Sitep flow meters (EASY 30, SMART 30 H)
Measure and dispense a set quantity of water into the mixer, with an error under 1%.
Best for: Replacing the bucket and jug
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Sitep analogue mixer flow meters (EASY 30 MIX, SMART 30 H MIX)
Add a mixing valve and thermometer, so you set the water temperature by hand before dispensing.
Best for: Smaller bakeries controlling water temperature
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Sitep digital mixer flow meters (GT 30 MIX C, PRO30MIX, PRO50MIX)
Dose quantity and temperature together, automatically.
Best for: Pairing with a water chiller
Ask about this modelWhat do I need?
| Your problem | Start with |
|---|---|
| Dough temperature changes from batch to batch | A water chiller and a mixer flow meter |
| Time lost measuring water | A flow meter (Sitep reckons about an hour a day saved) |
| Early starts to bake everything fresh | A blast chiller |
| Nowhere to keep frozen or chilled stock | A cold room or storage cells |
More on getting the same result every batch: consistency and efficiency.
Often bought with cooling and water control
Cooling and water FAQs
How much does a water chiller or blast chiller cost?
It depends on the size, whether it’s floor-standing or wall-mounted, the options and the installation, including power, water and drainage. We don’t publish prices. Tell us your batches and busiest hour, and we’ll quote.
What does a water meter do in a bakery?
It delivers a set amount of water into the mixer at the press of a button. Mixer versions blend chilled and mains water to hit the temperature you set.
Can a water chiller go on the wall?
Yes. Sitep makes wall-mounted storage and continuous chillers that fit above the mixer, so they take no floor space.
Can one unit freeze and store?
Yes. Sitep’s IND cabinets blast-freeze dough and pastry, then hold it for medium to long periods. Matching storage cells add more space.
Ask about cooling & water control
Tell us what you make and how much, and we’ll recommend the right machine. We’ll reply within 48 hours.