Solutions / Dough cooling
Solutions . Quality . Reliability
Product cooling
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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.
Air cooling and dehumidifing
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.
The advantages
- Reduced energy consumption
- Raw materials are not mixed with ice or other cooling components
- Constant and controlled temperatures; the system does not create thermal stress for the flour and the dough
- No specialist labour required
- Excellent compliance with hygiene regulations
