Flour & Dry Ingredient Cooling

Cryogenic Temperature control and Chilling Dough

Perfect Temperature - Perfect Make-up

Optimum dough temperature is critical to most bakery operations. Keeping flour and other dry ingredients at a consistent and controlled temperature is difficult as they enter the process from outdoor storage silos. Our custom designed flour and dough cooling systems provide precise, yet easy-to-operate, methods to achieve the desired temperature. Praxair systems use cryogenic gas - either carbon dioxide (CO2) or nitrogen (N2) - to automatically chill dry product in your pneumatic transfer lines. 

  • Automate precise temperature control throughout your operation
  • Improved product quality
  • Less rework and rejected product helps reduce operating costs
  • Gain consistency of batches for the each shift throughout the day
  • Reduce seasonal temperature fluctuations

Maintain your equipment systems using Praxair replacement parts. Submit your request online.