Rapidly Cool Ingredients During Transport
Dry Ingredient Cooling
ACCU-CHILL® IC In-Line and Batch 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 (inline cryogenic transfer or batch scale hopper) 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