Home/Special Application/Flour cooling Flour cooling 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. CEPI offers a centralized cooling system for a gradual and automatic reaching of set temperature, based on the direct exchange of pre-cooled air through a fluidized bed. With constant temperature of flour in the mix the final product is constant all year round. With an increased exchange capacity and a bigger air flux, our system has been recently perfected to automatically and independently take the flour to the temperature required for further processing. As such, it is a highly rational and accurate system that eliminates the need for cooling agents such as cooled water or ice, and the constant manual intervention they require. 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. Like all our technologies, it is highly versatile with various options for dimension and thermal capacity. It is a modular system based on the specific cooling needs and consumption rates of each installation, and is designed to ensure full hygiene and safety and in compliance with all relevant international standards including ATEX legislation. There is no exchanger on the conveying lines and therefore no clogging in the pipes and no loss of time and resources to pure and restore the lines. CEPI cooling system is fully integrated with the storing, conveying and metering installation and provided with weighing in real time, integrated automation and full traceability. 1 2 3 4 5 6 7 Features & Technologies Gradual and automatic reaching of set temperature Centralized system Higher stability, precision and homogeneity in the dough Variable dimension and thermal capacity No cooling agents such as water or ice, no constant manual intervention required Fluidized bed, air heat-exchanger and air depuration filter Standardization of production and finished product, diminished costs and reduction of human error Weighing in real time, integrated automation and full traceability View a 3D animation of our flour cooling system, its features and role in the installation. technical sheet DOWNLOAD Markets Suitable for Flour Bakery and biscuits Confectionery Pasta & Cereals Baby and functional food Certifications Conform to current EU security standards Certified with the University of Bologna Patents for more information REQUEST A QUOTE Cepi designs, manufactures and installs turn-key systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. Solid & Liquid Storage Transport & Dosage Automation Special Application Our method News Events Media Company Press Virtual tour Our new home Contact Customer care Careers JOIN OUR NEWSLETTER Sign Up CEPI SpA • Via Selva, 10 Zona Industriale La Selva • 47122 Forlì (FC) Italy Tel. (+39) 0543 940514 • Fax (+39) 0543 940534 • cepi@cepisilos.com © 2019 All Rights Reserved | CEPI SpA p.i 01746760402 | Privacy Policy | Cookie Policy | web agency Integra Solutions Notice We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, for other purposes as specified in the cookie policy. You can consent to the use of such technologies by closing this notice, by scrolling this page, by interacting with any link or button outside of this notice or by continuing to browse otherwise. Learn more and customize Accept ×