Globosilos are designed and built internally in a 16 meters tall dedicated tower. All our technicians are highly trained, mastering each aspect of satin finish, calendering, cutting and welding. In particular, the welding technique they use on Globosilos guarantees full penetration and coplanarity between surfaces, preventing contamination of the stored material. Their talent provides dedicated care to each project.

Flour benefits greatly from the use of technologies such as flour liquefaction and cooling, which ensure natural maturation and stable temperatures.

Correct and consistent dough temperature management is essential in bread making and similar processes. CEPI offers a centralized cooling system that allows the set temperature to be gradually reached. This system relies on the direct exchange of previously cooled air through a fluidized bed, automatically bringing the flour to the required temperature for further processing.

All our storage solutions can be equipped with a fluidization system that allows for chronological extraction with a FIFO logic, significantly improving the traceability process. The oxygenation of the flour by the fluidized bed significantly improves the quality of the flour, with a rapid yet natural maturation that maintains its rheological properties without the use of additives.

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Our sanitization technology works by heat: the treatment is run blowing high temperature air inside the silo through an ATEX certified air heater. It provides total disinfestation against pests of flour and powdery food products, as well as micro-organisms such as bacteria and fungi.

Heat treatment has is completely eco-sustainable as it doesn’t employ chemical products or toxic gases (such as phosphine or sulfuryl fluoride).


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