Flour Cooling System
Flour Cooling System
Flour cooling and temperature control are key to obtain a higher quality finished product. Air di-humidification crucial during cooling of the most abundant product in the dough – e.g. flour, starch, powdered sugar etc. MIXSYS has patented innovative cooling technology that makes it possible to reduce temperature automatically up to 80 degree delta in product temperature constant and homogeneously.
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Summary
Features and Advantages
Automation and control of the product cooling process; the process does not cause heat stresses to the pro-duct and the flour, sugar, and other powders, because the heat exchange liquids have a minimum temperature of 40°F
•Reduced energy consumption
•Excellent compliance with hygiene regulations
•Raw materials are not mixed with ice or other cooling substances that cause an uneven temperature drop in the product
•Ice, CO2 and nitrogen are not required