Flour + Dough Cooling
Optimum dough temperature is critical to most bakery operations. Our newly-designed flour and dough cooling systems provide precise, yet easy-to-operate, methods to achieve the desired temperature.
Our systems use cryogens - either carbon dioxide (CO2) or nitrogen (N2) - to automatically chill your pneumatic flour lines. Paired with our methods for direct injection of cryogen into your dough mixer you can exactly control the temperature of your make-up.
This results in important benefits for your operation. With our systems you can:
- Eliminate water ice and the sanitary concerns that often arise.
- Reduce labor costs to hand-load water ice and the employee issues that develop with handling heavy bins of ice.
- Automate precise temperature control throughout your operation.
- Gain consistency of batches for the entire shift.
- Reduce seasonal temperature fluctuations.
