Rapidly Cool Ingredients During Transport
Flour & Dry Ingredient Cooling
ACCU-CHILL® IC flour & dry ingredient chilling
Precise Temperature for Make-up
Flour and Dry Ingredient Cooling technology using injected cryogenic gas - either carbon dioxide or liquid nitrogen - optimizes incoming ingredient temperature. Precisely controlled temperature of ingredients and make-up components helps achieve the desired results that bakers demand. 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. Linde 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 each shift throughout the day
- Reduce seasonal temperature fluctuation