Flour cooling 2019-09-09T12:13:03+02:00

Centralized highly flexible flour cooling system, with various options for dimension and thermal capacity. Achieves a gradual reaching of set temperature and constant temperature of flour in the mix.

Centralized highly flexible flour cooling system, with various options for dimension and thermal capacity. Based on the direct exchange of pre-cooled air injected in the silo through a fluidized bed, achieves a gradual reaching of set temperature and constant temperature of flour in the mix, leading to a product that’s constant all year round.

The instantaneous cooling through ice, water or gas leads to an istant decrease in the temperature, which means big differences in the temperature of the dough through time – our system guarantees total control over the adjustments. Being centralized, it’s more reliable and more rational: it involves no ice, no water and no gas, allowing for progressive cooling and high precision in the temperature. 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.

Features & Technologies

View a 3D animation of our flour cooling system, its features and role in the installation.

technical sheet

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Certifications

Conform to current EU security standards
Certified with the University of Bologna
Patents

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