Spirox

Spirox provides a flour cooling solution when a high temperature reduction of the flour is required and flexibility of flour supply to different production lines is required (on/off). Spirox cools flour inline by injecting liquid CO₂, which instantly sublimates, ensuring rapid temperature reduction. The desired temperature is precision controlled by controlling the flow of CO₂. Spirox is perfect for industrial production of frozen puff pastries and Danish pastries.

Key benefits

• Compact system that can be integrated in the production area
• Is easily integrated in existing flour supply systems
• Effective in warm weather conditions
• Reduced footprint: can be integrated at the mixing point
• Improved dough quality: better water absorption, no more warm and sticky dough
• Low energy consumption
• Very accurate temperature control
• Extreme cooling capacity – Temperature reduction of up to 72°F (Δt)

Key technical parameters

• High-capacity flow rates – Continuous output between 2,200 lb/hr and 6,600 lb/hr
• Batch dosing capability – Precise dosing from 110 lb per batch