Carbon Dioxide

 

 

Flour & Dough Cooling

 

Optimum consistency in every operation

Dough temperature is crucial for your bakery operation. Our specially designed flour and dough cooling systems provide precise, easy-to-operate methods to achieve your required temperature. Our systems use cryogens, either carbon dioxide or nitrogen, to automatically cool your product.

With direct cryogen injection, you can maintain precise control of the temperature of your flour and dough products, resulting in optimum product quality. The addition of ice, provides consistency of batches regardless of seasonal temperature variations, batch size or production levels. Cost-effectively achieve the product quality you desire every time!

 

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