Raw Material Handling
Effective management of dough temperature is crucial in bread-making and similar processes, as seasonal fluctuations can significantly affect the temperatures of work areas and raw materials. These variations can impact leavening times and lead to inconsistencies in the final product. CEPI addresses this challenge with a centralized cooling system designed for the gradual and automatic attainment of set temperatures, utilizing direct exchange of pre-cooled air through a fluidized bed. This system ensures that the flour maintains a consistent temperature throughout the year, resulting in uniform product quality.
Recently enhanced to increase exchange capacity and air flow, the CEPI cooling system operates independently to achieve the desired flour temperature for further processing. This innovative approach eliminates the reliance on traditional cooling agents, such as chilled water or ice, which often require constant manual intervention and can introduce instability in temperature control. By providing progressive cooling, the CEPI system enhances stability, precision, and homogeneity in the dough, ensuring that thermal exchange effectively impacts every particle of flour.
The CEPI cooling system is highly versatile, offering various options for dimensions and thermal capacities tailored to the specific cooling needs and consumption rates of each installation. It is designed to meet stringent hygiene and safety standards, including compliance with relevant international regulations such as ATEX legislation. With no exchangers on the conveying lines, the system prevents clogging and minimizes downtime for cleaning and maintenance. Fully integrated with storage, conveying, and metering installations, the CEPI cooling system features real-time weighing, integrated automation, and comprehensive traceability, streamlining operations and enhancing overall efficiency.
