{"id":5694,"date":"2025-09-05T09:00:00","date_gmt":"2025-09-05T07:00:00","guid":{"rendered":"https:\/\/181j7fbusfg.preview.infomaniak.website\/groupe-de-condensation-rfd-15-pour-materiel-boulangerie-patisserie\/"},"modified":"2026-04-21T13:42:04","modified_gmt":"2026-04-21T11:42:04","slug":"condensing-unit","status":"publish","type":"post","link":"https:\/\/www.eurodifroid.fr\/en\/news\/condensing-unit\/","title":{"rendered":"\/\/ RFD 15 condensing unit for bakery and pastry equipment \/\/"},"content":{"rendered":"\n
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\/\/ RFD 15 condensing unit for bakery and pastry equipment \/\/<\/h1>\n<\/div><\/div>\n\n\n\n

Prototype a solution to propose a more economical and better integrated condensing solution.<\/h2>\n\n\n\n
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It’s always a pleasure to welcome customers to our site!<\/h2>\n\n\n\n

Here, alongside Fran\u00e7ois HOUDU and Camille JARNET (EURODIFROID Engineering team), we find Mr. Jean FABRE and Mr. Fabien TELLE from Bertrand-Puma, specialists in equipment for bakers and pastry chefs<\/strong> (mixers, beaters, dividers\u2026), who were welcomed this week to our factory.<\/p>\n\n\n\n

What is the need<\/strong> for this project?<\/p>\n\n\n\n

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Review the thermal management of some of their equipment to design and assemble an optimal solution to promote the maturation and storage of natural sourdough starter, with the following constraints:<\/p>\n\n\n\n