Cool Your Cakes With A Bakery Chiller

If you are preparing to launch a bakery business, chances are you have a home kitchen with an enormous refrigerator, or perhaps a second one altogether, devoted solely to storing your ingredients and final products. You may have even invested in a blast chiller to rapidly cool your baked goods. However, if you are preparing to expand to a storefront with production levels increasing to near-industrial level, an over-sized refrigerator designed for residential use will simply not do. When launching a bakery business it is necessary to upgrade to a commercial bakery chiller to cool your cakes.

A Consistent Chill

Chillers do much more than just cool your cakes. Bakeries need high performance bakery chillers designed to provide consistency so that rising dough never fails. Having a chiller freeze up can mean failure. In a bakery where the prime goods are the fresh cakes, pies and artisan breads offered up daily, a chiller freeze-up can spell disaster.

A Smart Chill

A bakery chiller also compensates for the heat produced during the dough mixing process. Even if a product enters the chiller warm, the cooling temperature stays constant. The specialized design of bakery chillers means that gluten, critical for baked goods, also maintains its integrity within the recipe.

A Big Chill

Success in business means consistency in quality. To keep up with the demands of higher volume a professional baker needs more than just a bigger kitchen. A top quality, professional grade, bakery chiller will keep your dough rising, prevent gluten failure, and every ingredient non-toxic when stored at an optimum safe temperature that never fluctuates. And all of that within a single unit large enough to store them all.

A Competitive Chill

The bakery business is very rewarding for caterers and chefs. It is also highly competitive. Every opportunity to enhance quality and reduce risk should be taken advantage of. The loss of an entire day’s production and ingredients for many more days of production can be devastating for any baker but even more so for small, independent bakeries and new businesses. Protect your investment with a reliable bakery chiller.

The Right Chill

For the baked good entrepreneur preparing their budget for a business launch, it may seem very discouraging when a baker begins pricing new bakery chillers. However, there is good news on that front. Why not rent? Not only is renting a bakery chiller the perfect economical option, it is also practical. After all, you’re a baker not a chiller technician, right? Do you really want to purchase a bakery chiller and then be responsible for the maintenance and repairs? No, you would rather be busy mixing batches and kneading dough. You want to be handling blenders and spoons, not screwdrivers and pliers. Renting a bakery chiller offers many advantages:

  • Returns – Say you start out small and business explodes. It is easy to upgrade when you rent.
  • Coverage – Damages are covered. If the worst happens, it’s not a business ending event. A replacement bakery chiller will soon arrive.
  • Resources – The company you rent your bakery chiller from is your resource for qualified technicians performing skilled routine maintenance and repairs.
  • Tax Benefit – What small business, or any business for that matter, doesn’t appreciate any potential tax benefit? In most cases, customers who rent a bakery chiller can write off 100% of the rental fees.
  • Response – Partnering with the right chiller company means quality service and rapid delivery and response.
  • Peace of Mind – When a baker knows that professionals are managing the demands of their bakery chiller, they enjoy peace of mind, only responsible for what it is they love best, creating baked goods.
  • Economics – Believe it or not, the chiller business is highly competitive. Savvy bakers can enjoy great savings by partnering with the right company.

To partner with a chiller company that has decades of experience, skilled technicians and a reputation for highly responsive customer service, please contact us. We service the chiller needs of food industry businesses all across America.

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Warehouse Specialist



Trade Show Rep



Master Refrigeration Licensed | In Memoriam in Heaven


General Manager

Sam graduated from Dunwoody College with a degree in HVAC Service, and started out working in the resident side of work. After many years in the residential side of work, Sam took a chance back in 2018 to work in the commercial side of hvac with Jc younger. Since started working with them, Sam has been streamlining Jc younger to make the service side quicker at getting customer back to cooling right away. He always puts the customer needs first, giving them great customer service, and getting them back cooling right away. When Sam is not at work he enjoys hitting up breweries around the area, going up to the cabin, and doing remodeling projects. He also enjoys going out to lake of the woods for some good walleye fishing.In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.



Sandy has been in the background of JCY since a baby, growing up playing on chiller systems in the large 12,000SQFT pole shed JCY stores units in. Sandy started working at a young age doing simple tasks like sweeping, painting, organizing Copper fittings and other small tasks. In 2005 Sandy started his 4 year degree at Dunwoody College and graduated in 2007.

During his schooling their he also started his apprenticeship under his fathers supervision. The training consisted of installs of glycol piping in the field, building first chiller and assisting with Chiller service repairs. In 2006 he started learning the in and outs of breweries, and has been JCY’s brewery specialist since then. A challenge he took on was glycol piping a 30 bbl brewery by him self and completed that task in less than 20 day with 16 hour shifts.
In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.