Shick Esteve - Flour Chilling Systems Get latest price

The cooling station lowers the temperature of a powder due to a hopper traversed by a refrigerated air. This system is mainly intended for the production of precooked frozen breads where the temperature is critical. It is also suitable for fresh breads and pastries made in a high ambient temperature.

The cooling station is constituted by a buffer hopper disposed near the dosing station. This hopper may be fed by mechanical or pneumatic conveying.

The powder is cooled by heat exchange with conditioned and processed air. The closed air circuit consists of a circulation fan motor, an air / water exchanger (air cooler), the bottom of a fluidised base of the hopper and a bag filter at the top.

The control of the powder temperature to a set point is set by a control algorithm taking into account the input temperature of the powder, the flow and temperature of glycol water in the air cooler and the target temperature.

Features:

• Low cost operation
• Without regulatory and environmental constraints
• Mild heat temperature (flour: do not change gluten and molecular chain through a violent thermal shock)
• Uniform temperature of the mass = regularity of the final product
• Easily integrated
• Possible use of plant ’s water circuit

The cooling station lowers the temperature of a powder due to a hopper traversed by a refrigerated air. This system is mainly intended for the production of precooked frozen breads where the temperature is critical. It is also suitable for fresh breads and pastries made in a high ambient temperature.

The cooling station is constituted by a buffer hopper disposed near the dosing station. This hopper may be fed by mechanical or pneumatic conveying.

The powder is cooled by heat exchange with conditioned and processed air. The closed air circuit consists of a circulation fan motor, an air / water exchanger (air cooler), the bottom of a fluidised base of the hopper and a bag filter at the top.

The control of the powder temperature to a set point is set by a control algorithm taking into account the input temperature of the powder, the flow and temperature of glycol water in the air cooler and the target temperature.

Features:

• Low cost operation
• Without regulatory and environmental constraints
• Mild heat temperature (flour: do not change gluten and molecular chain through a violent thermal shock)
• Uniform temperature of the mass = regularity of the final product
• Easily integrated
• Possible use of plant ’s water circuit