SPIROCOOL, a new and innovating technology to cool down too warm bulk products like flour

Many producers of dough products and especially frozen dough products are confronted with serious quality problems and losses due to a too high temperature of their produced dough.

Many producers of dough products and especially frozen dough products are confronted with serious quality problems and losses due to a too high temperature of their produced dough. Trials show that Spiromatic's new SPIROCOOL system has an extremely low operating cost for a homogeneous and high level of cooling (delta t = or higher as 20°C) of the flour. No contact with injected air or other mediums guarantee an unchanged flour quality. After the cooling-process in the SPIROCOOL the flour is very light and ideal for mixing with the other ingredients in the mixer. SPIROCOOL is adjustable to any new or existing flour or ingredient handling system. It features a dry air generator that prevents condensation. The typical advantages of the flexible spiral conveying in combination with the right chilled water temperature give a very high cooling rate at an extremely low energy cost. The modular construction of SPIROCOOL depends on final ingredient flow and cooling capacity.