Solutions / Dough cooling
Innovative technology patented by Agriflex. The dough temperature can be reduced by even 20°C, guaranteeing constant and evenly distributed temperature through self-regulation. Controlling the dough temperature is key to obtain consistently high quality finished product. Stable and controllable parameters result in time reduction and cost cutting.
It consists of a shell and tube unit for air cooling and an air treatment unit. Pressurized air is conveyed through the heat exchanger where the cooling fluid flows inside a bundle of tubes.
Humid air gradually condenses inside the heat exchanger. The air treatment unit is specially designed to separate and unload residual air condensation. As a result, air coming out of the two units is cold and dry.
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