Spirocool: Heat-Exchange Flour Cooling

High-output bakeries, frozen bread lines especially, need chilled flour fed continuously to one or more dosing points. At that volume, two things decide whether cooling pays off: what it costs to run, and how consistent it stays.

That’s exactly where Spirocool delivers. It cools flour in high volume and feeds it to one or more dosing points, and it often works as an independent buffer that holds chilled flour ready for the line.

How Spirocool works

Spirocool cools flour with a chilled water or glycol heat exchanger. The cooling is gradual, so there is no temperature shock, and continuous temperature monitoring with air moisture control keeps the buffer condensation-free.

Because it cools with chilled water or glycol rather than a consumable gas, the running cost does not rise with the volume you cool. That is what keeps the total cost of ownership low on a line that cools all day.

Key benefits

• Low total cost of ownership; running cost is independent of how much flour you cool
• Continuous temperature monitoring with air moisture control
• Condensation-free operation
• Even flour temperature across the buffer
• Low energy use
• Feeds one or more dosing points

Technical parameters

• Gradual cooling, no temperature shock, with a temperature reduction (Δt) up to 36 °F
• Continuous flow rates from 2,200 to 6,600 lb/hr

When to choose Spirocool over Spirox

Spirocool fits high, steady volumes cooled continuously at the lowest running cost. If you need a larger, faster drop or on/off cooling per line, Spirox is the better fit. Both belong to Spiromatic's flour cooling range.

Cooling a lot of flour, all day? Let's size Spirocool to your line. We build custom solutions and production confidence. Get in touch!