Our cooling systems make use of an innovative technology – patented by Agriflex – that makes it possible to decrease the temperature of the dough by as much as 20°C, ensuring a constant and homogeneous temperature through self-regulation. Controlling the temperature of the dough has always been a key factor in achieving optimal and consistent quality of the finished product. Stable and controllable parameters lead to a reduction in time and costs.
Advantages
No mixing
Thanks to the closed circuit, the raw materials are not mixed with ice or other cooling elements, thus being fully compliant with the recipe and meeting health and hygiene regulations.
No thermal stress
With the self-regulating system, temperatures are always constant and controlled. As a result, the system does not cause risky and detrimental thermal stress to the flour and – consequently – to the dough.
Simplicity and efficiency
The system is extremely economical in terms of energy consumption, and thanks to its ease of use, it does not require skilled labour.
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