Rapidly Cool Ingredients During Transport

ACCU-CHILL^® IC In-Line Powder Cooling

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