Agriflex’s patented cooling system brings precise, energy-efficient temperature control to dough and ingredients, improving consistency, reducing costs and eliminating the need for ice in industrial processing.
Controlling the temperature of the dough is essential for producing consistent, high-quality products. Stable parameters reduce processing time and costs. Agriflex’s patented cooling technology can lower and control the temperature of dough and ingredients by up to 30°C, guaranteeing consistent, homogeneous results through automatic self-regulation.
The system consists of two units: a dehumidification (A) module and a cylindrical cooling unit (B).
A – Pressurised air passes through a heat exchanger connected to a refrigerant circuit, creating cooled air at 2–3°C. The main ingredient is then soaked and sifted from the storage area and transported via vacuum/pressurised pre-cooled air into the cylindrical cooling unit.
B – The raw material flows through a spiral stainless-steel pipe immersed in cooling liquid. Probes and sensors regulate all parameters, stabilising the temperature before dosing into mixers.
Key Advantages
- No mixing with ice
A closed circuit design prevents contact with cooling elements, ensuring full recipe compliance and hygiene.
- No thermal stress
Constant, controlled temperatures protect flour integrity and dough quality.
- Simplicity & efficiency
Low energy consumption and intuitive operation eliminate the need for specialised labour.
The cooling and dehumidification system can be customised and integrated with dosing, storage and fermentation solutions.
Energy Efficient by Design
Agriflex systems reduce consumption through:
• High efficiency motors
• Inverters for optimal motor control
• Precision calibration in pneumatic flour transport
• Optimised no load motor starts
• Alerts for early detection of suboptimal conditions
This reduces waste, prevents noncompliant products and lowers production costs. Systems include redundant controls and automated functions to stabilise process variables.
A Step Ahead in Dough Cooling
Agriflex only cools raw materials at the moment of use, rather than during storage, thus avoiding the need for continuous refrigeration and related costs. Unlike the lamellar air cooling system used by competitors, Agriflex’s fluid-based system delivers higher efficiency, better yield and significant economies of scale.
Customer Success
One customer reported major benefits after adopting the system:
• Elimination of ice use (previously up to 10,000 kg/week in summer)
• Constant flour temperature at 12°C
• Lower operating, handling and cleaning costs
• Improved dough quality and consistency
• Reduced workload at mixing stations and increased hourly output
• Removal of approx. 70,000 boxes and packaging materials annually
Innovation and efficiency allow customers to maintain a competitive edge, reduce environmental impact and scale production while improving product quality.
About Agriflex
Agriflex designs, manufactures and installs systems for storing, transporting, dosing and automating raw materials for the food, pet food, plastics and non-food industries.
Founded in 1975 in Forlì, Agriflex operates across 12,000 sqm in two Italian hubs:
Forlì – Headquarters, production, assembly, plant engineering and warehouse
Ferrara: Project Management and Sales Teams for the Food Ingredients, Plastics, and Polymers Divisions.
Riva del Po (Ferrara) – Specialised steel component manufacturing
A strong international network and participation in major trade fairs support the company’s global presence.
Our Method
Agriflex manages projects from concept to aftersales through:
• Analysis – Understanding customer needs and defining tailored solutions
• Solutions – Project development, coordination and responsive support
• Production – High quality manufacturing aligned with safety standards
All equipment complies with ATEX, CE2023/06 and CE1935/04 regulations for explosive atmospheres and food contact.
Applications
Agriflex systems manage ingredients in powder, liquid, fat and granular form across many sectors:
Bakery & Snacks – Biscuits, wafers, bread, leavened goods, pastries, savoury snacks, fried items, pizzas.
Pasta & Grains – Fresh/dry pasta, cous cous, rice, grains, brisée, puff and filo pastry.
Confectionery – Cakes, chocolates, ice creams, glazes, candies, chewing gum.
Creams & Liquid Mixes – Jams, spreads, pancake/muffin mixes.
Premixes & Functional – Flours, cake mixes, additives, gluten-free, sugarfree, protein products.
Beverages – Soft drinks, energy drinks, colonial powders, soluble drinks, alcohol.
Feed & Pet Food – Feed, kibble, biscuits.
NonFood – Polymers, powders and liquids for pharma, nutraceuticals and cosmetics.
