Pasticceria Veneta , located in the province of Venice, stands out for its focus on quality and tradition, combined with a dedication to innovation and sustainability. With the expansion of its product range—including gluten-free and vegan options—and the need to reduce energy consumption and environmental impact, the company sought an advanced refrigeration management solution based on natural refrigerants and high-efficiency technologies .

The choice was part of an ecological transition of its systems, with the aim of creating a " future-proof " facility. Instead of seeking an immediate economic return, the decision was guided by the desire to comply with European environmental standards and invest in sustainable and long-lasting solutions.

The adoption of natural refrigerants , in particular carbon dioxide (R-744, CO₂) and DC inverter technology , represents a strategic investment that ensures energy efficiency , reduces environmental impact , and creates a modern and flexible system that meets future standards in the food and industrial refrigeration industries .

Better constant than cold.

One of the most critical phases in industrial pastry production is preserving the quality of frozen products in order to avoid changes in consistency, flavor, and aroma.
For this stage, two cold storage chambers are used, each with a volume of 500 m³ , allowing the products to be preserved at a temperature of -20 °C .

The quality of frozen pastries depends less on the exact temperature and humidity values ​​and more on the stability of these values ​​over time .

When the temperature fluctuates, small ice crystals form and melt again into larger crystals—a phenomenon known as recrystallization . These larger crystals damage the layered crusts, weaken the gluten, and alter the texture of the cream. Studies show that fluctuations around -15°C (±5°C) can cause more damage than maintaining a constant temperature, even if slightly higher or lower.
Keeping products at -18°C or lower , with minimal variations , and avoiding areas of "softening" is the best choice to ensure integrity and flavor.

Relative humidity also plays an important role:

• In dry environments with medium/fast air circulation, surface ice sublimates (changes from solid to vapor), causing "freezer burns" —pale patches, dry texture, and weight loss.

• Excessive humidity causes condensation and the formation of ice and clumps on products.

Storage manuals recommend a relative humidity of 60–70% , avoiding both dehydration and ice formation, with moderate air speeds and limited door openings .

Products such as frozen doughs and filled sweets are especially sensitive to these fluctuations, undergoing changes in texture and elasticity when exposed to temperature cycles.

In short: consistent temperature and humidity ensure smaller crystals, intact structures , and authentic flavors — exactly as the pastry chef envisioned.

The natural solution

Temperature control in the chambers is provided by two evaporators , each equipped with an electronic expansion valve and advanced electronic controllers . These include precise tuning algorithms , a mobile interface , and connection to remote monitoring systems .
The combined use of the two controllers allows for sequencing the activation of the evaporators based on temperature differences and operating time, increasing uniformity and reducing thermal fluctuations .

At the heart of the system are high-efficiency units using CO₂ as a refrigerant , ensuring long-term reliability and efficiency . CO₂ exhibits excellent heat transfer capacity and low pressure losses, guaranteeing high efficiency at low temperatures . Furthermore, being a natural fluid , it is not subject to restrictions, prohibitions, or disposal phases, making it a sustainable and safe option for the future .

DC inverter compression technology takes control even further, combining an intelligent electronic controller (drive/inverter) with a permanent magnet compressor . This system allows for modulating cooling capacity as needed—from maximum during rapid cooling to minimum during storage—ensuring efficiency and stability of temperature and humidity.

Coordinated modulation of compressors, valves, and evaporators is essential to maintain ideal conditions in each chamber.

• The evaporators quickly adjust the cooling capacity;

• Expansion valves adapt to the set point and can reduce humidity by gently lowering the evaporation temperature;

• Compressors modulate power to increase system efficiency and stability.

The system is also connected to a remote monitoring platform , which allows for complete control, data collection, and predictive maintenance , ensuring quick and accurate interventions, even remotely.

A true work of art.

Pasticceria Veneta achieved remarkable results:

• Improved product quality through strict temperature and humidity control.

• Ecological transition and sustainability , with the adoption of CO₂ (R-744) as a natural refrigerant.

• Energy savings , with a 30% reduction in electricity consumption .

• Greater operational efficiency , thanks to remote management and continuous monitoring, which improved the speed and accuracy of maintenance .