Spirox: Inline CO2 Flour Cooling
Some processes need more than a few degrees off the flour. Take frozen puff pastry and Danish pastry for example: both require cold dough that takes up water well and never turns warm and sticky. And in a plant with several lines, you rarely cool all of them at once.
Spirox handles both. It pulls flour temperature down sharply, on demand, and switches on or off per line, so you cool only where and when you need it.
How Spirox works
Spirox injects liquid CO2 into the flour in line. The CO2 sublimates on contact, and regulating its flow sets the temperature, so the flour reaches the mixer at exactly what the recipe calls for.
The unit is small enough to sit in the production area, even at the mixing point, and it ties into existing flour supply without a rebuild.
Key benefits
- Compact enough to fit in the production area, even at the mixing point
- Ties into existing flour supply
- Works in warm conditions
- Better dough quality: stronger water absorption, no warm or sticky dough
- Low energy use
- Precise temperature control
Technical parameters
- Temperature reduction (Δt) up to 72 °F
- Continuous flow rates from 2,200 to 6,600 lb/hr
- Batch dosing from 110 lb/batch
When to choose Spirox over Spirocool
Spirox fits a large, fast temperature drop, on/off cooling per line, warm conditions, or a tight footprint, and it is ideal for frozen puff pastry and Danish pastry. If you cool high, steady volumes continuously at the lowest running cost, Spirocool is the better fit. Both belong to Spiromatic's flour cooling range.
Need a hard, precise chill for demanding dough? Let's spec Spirox for your line. We build custom solutions and production confidence. Get in touch!