Since August 2012 the Spain-based company Grefusa has been using the flour cooling system to feed two production lines.
Mr Antonio de Rueda Onoro and Mr Francisco Javier Martinez de Argote kindly agreed to give us an interview and explained the benefits and advantages of Agriflex flour cooling system.

Using ice to cool down the dough had some obvious disadvantages: the operation being manual, it led to a fairly noticeable variability in the different types of dough, in addition to the fact that puddles of water inevitably formed in the kneading area, causing hygiene-related issues. Three people were needed to handle ice to cool down the dough: two people had to dose ice and control production, and one person had to ensure overall control of the dough. Having three people dedicated to one single activity was a very high cost for the company.

By installing the innovative flour cooling system patented by Agriflex, the dough cooling method changed completely and led to reduced management costs and improved quality of process.

If compared to cooling by manually dosing ice, Agriflex flour cooling system being automated, it ensures higher accuracy and precise and consistent cooling of the dough. Operators can check temperature and cooling process by simply looking at the operator panel.
Agriflex system guarantees much more consistency and accuracy in cooling and in controlling initial and final temperature of the dough. Grefusa managed to increase its production capacity by 100%, while obtaining more precise and consistent results than before. The operators who in the past had to manually dose ice and control it, now just have to monitor operation from the control panel and clean the system, when needed.