Correct and linear management of the dough temperature is essential in bread-making and similar processes. Seasonal changes cause considerable variations to temperatures, impacting leavening times and creating unevenness in the finished product. The centralized system provides a gradual reaching of set temperature, ensuring stability, precision, and homogeneity in the dough with thermal exchange acting directly on every flour particle.

There is no exchanger on the conveying lines and therefore no clogging in the pipes and no loss of time and resources to pure and restore the lines. Our system can automatically and independently take the flour to the temperature required for further processing, leading to standardization of production and finished product.

Compliant with current European safety regulations
Certified by the University of Bologna with load analysis and structural checks.