Agriflex’s patented Ingredients Cooling System precisely lowers and self-regulates dough temperature to ensure consistent quality while reducing processing time and costs. Controlling the temperature of the dough is key to achieving optimal, consistent quality in the finished product.
Stable and controllable parameters also reduce time and costs.
Agriflex’s cooling system uses innovative, patented technology to decrease the dough’s temperature by up to 30 °C and then control it, ensuring a constant, homogeneous temperature through self-regulation.
Technical specifications:
The system is made up of two units: a dehumidification unit and a cooling cylindrical unit.
- In the cooling and dehumidification system, pressurised air is channelled through the heat exchanger where it meets a refrigerant circuit.
The previously stored ingredient is then conveyed into the pneumatic system, which contains cooled air at a temperature between 2 °C and 3 °C.
- It is at this stage that the technological core of our system comes into play.
The stainless-steel pipe takes a spiral shape and is enclosed within the cylindrical cooling exchanger, where it is immersed in the cooling liquid. All parameters are checked at this stage, and the ingredient temperature is stabilised fully automatically, thanks to our system of probes and sensors, before moving on to the next stage of dosing in the mixers.
