Talk to our food and beverage experts to discover how our ACCU-CHILL IC solution can improve temperature control for more consistent baked goods
ACCU-CHILL IC for Ingredient Chilling
Batch-to-batch Consistency in Baking
Our ACCU-CHILL® IC solution provides precise temperature control, rapid temperature reduction and batch-to-batch consistency, resulting in improved product quality and reduced risk of food contamination
Smart Way to Achieve Precise Temperature Control for Make-up
The bakery industry must achieve consistent dough temperatures as that is the key to high-quality finished products. The most important – yet most unpredictable - ingredient in establishing and maintaining an accurate and even dough temperature is typically flour. Traditionally, bakers have relied on water, ice or jacketed-refrigerated vessels to lower dough temperatures. All of these methods have limitations, especially if they introduce additional moisture into the dough. In addition, they can slow down the chilling process.
Our ACCU-CHILL IC ingredient chilling solution was developed specifically to overcome these challenges. It injects cryogens directly into the flour or other dry ingredients as they are transferred from the storage silos to the dough mixers. With ACCU-CHILL IC, bakers can look forward to precise temperature control, rapid temperature reduction and batch-to-batch consistency.
How Does ACCU-CHILL IC Work?
ACCU-CHILL IC works by injecting a cryogen – liquid carbon dioxide (CO2) or liquid nitrogen (N2) - directly into dry ingredients such as flour, sugar and cocoa as they are conveyed pneumatically from the storage silo to the dough mixer(s). This chilling solution only adds the precise amount of refrigerant needed to obtain the desired ingredient temperature. To achieve this, the silo powder valve and blower send a signal to the programmable logic controller (PLC), indicating the flow of ingredients into the system. The PLC then aligns the amount of cryogen injected with this information. Further down the line, a resistance temperature detector (RTD) senses the temperature of the ingredients in the line and relays this information to the control panel, which compares the actual temperature with the setpoint, which is adjustable. Valves then open and close to regulate the flow of cryogen and maintain the setpoint temperature. The system can be used with either a vacuum or a compressed air flour conveying system.
How Does ACCU-CHILL IC Elevate the Quality of My Baked Goods?
ACCU-CHILL IC enhances the quality of baked goods and reduces the risk of food contamination by automating temperature control throughout your bakery conveyance system. Highlights include:
- Accurate temperature
Flour and other dry ingredients kept within half a degree Celsius (or one degree Fahrenheit) of the target setpoint - Cost savings
Reduced rework, less wasted dough and dynamic adjustment of cryogen injection (needs-driven) - Consistency
Repeatable batch-to-batch dough quality - Flexibility
Smart way to overcome seasonal fluctuations in temperature - Benefits of cryogens
Elimination of problems associated with ice, including excess moisture, unreliable timing and labor costs - Productivity gains
Faster than ice or other chilling methods coupled with improved machinability of dough for accelerated processing
The ACCU-CHILL IC can be rapidly deployed as it is easy to install. Our experts can support you with installation advice and a reliable, cost-effective supply of carbon dioxide or nitrogen cryogen.