Flour cooling system

Flour cooling system Shick Esteve

Process specifically designed to lower the temperature of a powder thanks to a hopper traversed by a refrigerated air. This system is mainly intended for the production of precooked frozen breads where the temperature is critical. It is also suitable for fresh breads and pastries made in a high ambient temperature.


In-line process for powders cooling in batch or continues use:

  • Powder temperature control;
  • Bakery: precooked, frozen;
  • Pastries.

Operating principle:

The cooling station is constituted by a buffer hopper disposed near the dosing station. This hopper may be feeded by mechanical or pneumatic conveying. The powder is cooled by heat exchange with conditioned and processed air. The closed air circuit consists of a circulation fan motor, an air / water exchanger (air cooler), the bottom of a fluidized base of the hopper and a bag filter at the top. The control of the powder temperature to a setpoint is set by a control algorithm taking into account the input temperature of the powder, the flow and temperature of glycol water in the air cooler and the target temperature.


  • Low operating cost (unlike CO2);
  • Without regulatory and environmental constraints;
  • Mild heat temperature (flour: do not change gluten and molecular chain through a violent thermal shock);
  • Uniform temperature of the mass = regularity of the final product;
  • Easily integrated;
  • Possible use of plant’s water circuit.

Dimensions and throughput:

From 0.5 to 2 t/hr by cooling station.
Cooling to 10-16 °C of the initial product temperature (°Δ T = 10-16 °C).
Data based on working temperature and conductivity of the product (for data values ​​of the flour, glycol water at -3 ° C, room temperature 18 ° C).