Deepchill® Dough Chiller Solutions for Industrial Baking
Download the brochure The Deepchill® Ingrediator™ is a 2-in-1 industrial dough chiller and automated ingredient dosing system built for commercial and industrial-scale baking. It cools dough during mixing using a pumpable ice slurry, giving you consistent dough temperature batch after batch while dosing water, salt and the cooling medium straight into your mixers. For many bakeries it can reduce or replace reliance on chilled water systems, mixer cooling jackets and traditional ice machines.
🎥 Watch the video to discover how Deepchill® transforms dough processing.
How Deepchill® cools your dough?
Most bakeries control dough temperature by adding cold water, running mixer cooling jackets or dropping in ice. Deepchill® works differently. It generates a pumpable ice slurry, a mix of very fine ice crystals suspended in chilled liquid, and doses it directly into the mixer as part of the recipe.
Because the crystals are small and the slurry flows like a liquid, it spreads through the dough and absorbs heat almost immediately, without the hard lumps or slow, uneven melting you get with cube or flake ice. That means cooling reaches the whole batch at a consistent rate, helping you hit a repeatable target dough temperature at the end of mixing.
The slurry is produced and dosed automatically, so the same cooling result is delivered batch after batch with minimal manual handling.
The Deepchill® difference
Deepchill®’s pumpable ice slurry provides fast, even cooling throughout the dough during mixing. Because the slurry is made of very small ice crystals suspended in liquid, it distributes and melts more uniformly than conventional ice, helping you hold a consistent target dough temperature. The result is better dough quality, reduced waste and improved operational efficiency.
Improved dough quality
Deepchill® cools dough quickly and evenly as it mixes, so the whole batch reaches temperature at the same rate rather than developing hot and cold spots. Consistent cooling supports even flour hydration and steady gluten development, which helps produce a uniform, elastic dough. The result is more predictable batch-to-batch quality and fewer doughs falling outside your process specification.
Optimal temperature control
With Deepchill®, both the slurry temperature and the concentration of ice crystals within it can be adjusted, giving you fine control over how much cooling is delivered into each batch. Holding dough within its target temperature range keeps yeast activity and proofing rates consistent, so fermentation behaves predictably from one production run to the next and downstream processing stays on schedule.
Reduced line downtime
Dough that arrives outside its required temperature range can force operators to pause, adjust or discard batches, interrupting the line. By delivering consistent cooling directly during mixing, Deepchill® helps keep dough within specification and reduces stoppages caused by out-of-range temperatures. This steadier control can lessen downtime from out-of-range dough and increase efficiency by up to 2%.
Reduce wastage
Dough that drifts outside its target temperature is a common source of waste, since off-spec batches may need to be discarded or downgraded. By holding dough within range more reliably, Deepchill® enables up to a 1% reduction in dough wastage from poor temperature control. That means less scrapped dough, more sellable finished product and a lower cost of waste per production run.
The Deepchill® Ingrediator™ System
This high-tech, automated system does more than just cool. It streamlines ingredient delivery, reduces manual handling, and brings total consistency to your dough-making process.
Flexible formulation
The Ingrediator™ can dose precise, recipe-controlled amounts of water, salt and cooling slurry for each dough formulation, then deliver them automatically to several mixers at once. Because each mixer can run its own recipe simultaneously, plants producing multiple dough types can standardise formulations across lines without manual weighing. This improves batch consistency and removes a common source of human error.
Reduce mixing time
The slurry, made of fine ice crystals rather than solid cubes, disperses through the dough almost immediately and does not need extended mixing to melt in fully. With up to three times the cooling rate of conventional ice, and easier distribution throughout the batch, the mixing cycle can be shortened, freeing mixer capacity and reducing the mechanical energy put into the dough.
Full automation
The Ingrediator™ is fully programmable, automating both slurry production and dosed ingredient delivery so operators set recipes rather than managing them by hand. Production and dosing are monitored and controlled through large HMI touchscreens (the operator control panels) at the points of production and use, giving supervisors clear visibility of each batch and reducing dependence on manual intervention.
Reduce contamination risks
Deepchill® slurry is produced, stored and pumped through a closed, sealed system rather than being handled manually like bagged or shovelled ice. Keeping the cooling medium enclosed from production to point of use limits exposure to airborne contaminants and reduces opportunities for foreign matter to enter the dough. This protects product integrity and cuts waste caused by contaminated batches.
Talk to Us About Deepchill® for Your Bakery
Every bakery runs differently, so the right Deepchill® configuration depends on your production volume, dough types and current cooling method. Tell us about your process and our team will recommend a setup matched to your line, from a single mixer to a full multi-line operation.
To get started, download the brochure or get in touch with us at (905) 856-0400 and we’ll help you scope the right system for your bakery.