Flour cooling system

fluidized bed

Centralized system for the gradual and automatic reaching of set temperature, based on the direct exchange of pre-cooled air through a fluidized bed. Correct and linear management of the dough temperature is essential in bread-making and similar processes. Seasonal changes cause considerable variations to the temperatures of work areas and raw materials, impacting leavening times and creating unevenness in the finished product. Cooling agents not only add unnecessary costs to your process but lead to instant decreases and unstable temperatures through time. The progressive cooling of the CEPI system guarantees higher stability and precision, and homogeneity in the dough with thermal exchange acting directly on every flour particle. CEPI cooling system leads to standardization of production and finished product while diminished costs and reduction of human error. With constant temperature of flour in the mix the final product is constant all year round. • Automatically and independently takes the flour to the temperature required for further processing • Minimizes energy consumptions • Highly rational and accurate system that eliminates the need for cooling agents and the constant manual intervention they require • Increased exchange capacity and a bigger air flux • Variable dimension and thermal capacity • Modular system based on the specific cooling needs and consumption rates of each installation • Full hygiene and safety in compliance with all relevant international standards including atex legislation • No exchanger on the conveying lines and therefore no clogging in the pipes • Weighing in real time, integrated automation and full traceability