Agriflex has developed a patented cooling system capable of reducing and stabilising ingredient temperature by up to 30°C, delivering homogeneous results through automatic self-regulation.
Two-stage integrated technology
The system operates through two sequential units:
A – Dehumidification unit
- Pressurised air passes through a heat exchanger connected to a refrigerant circuit
- Produces dry air at 2–3°C
- Ingredients are conditioned and conveyed via pre-cooled air
B – Cylindrical cooling unit
- Raw material flows through a stainless-steel spiral pipe immersed in cooling liquid
- Fully automated temperature control ensured by sensors and probes
- Stabilises temperature before dosing into mixers
Key operational advantages
- No ice required → closed-loop system, hygienic and recipe compliant
- No thermal stress → preserves flour integrity and dough quality
- Energy efficient → optimised motors, inverters and controlled pneumatic transport
- Fully automated → consistent and repeatable process conditions
Energy efficiency by design
The system reduces consumption through:
- High-efficiency motors
- Inverter-based control systems
- Precision calibration in transport
- Continuous monitoring with early alerts
This results in lower operational costs, reduced waste and improved process reliability.
A smarter approach to cooling
Unlike conventional air-based systems, Agriflex cools raw materials only at the moment of use, avoiding continuous refrigerated storage. This translates into:
- Lower energy consumption
- Higher yield
- Improved scalability
Proven performance in the field
The solution attracted strong attention at Interpack 2026, where many industry professionals could see and test it firsthand, confirming its effectiveness in real-world production environments.
Applications
The system supports a wide range of industries:
- Bakery & snacks
- Pasta & grains
- Confectionery
- Premixes & functional products
- Beverages
- Feed & pet food
- Non-food sectors