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Freshline® Inline Ingredient Chilling System (IICS)

Improve product quality and speed up processing

Do you have dry ingredients or powders that degrade at higher temperatures and/or need to be kept at a certain temperature to ensure optimal processing?

Our tailor-made inert temperature control system is ideal to cool down dry ingredients or powders which are being pneumatically transferred prior to storing or processing. This solution can preserve your final product’s quality, reduce product waste, provide a safe, inert atmosphere and speed up processing. Plus, using nitrogen means no added moisture.

​​Why do Customers Choose this Solution?

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Quality

Preserved quality of temperature sensitive ingredients or final products, resulting in improved product consistency

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Reliability

Accurate temperature control for an even and repeatable end temperature

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Ease of Use

Easy to install and operate with its automated temperature monitoring system

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Operational Efficiency

Chill and transfer your products at the same time. The non-invasive nozzles prevent clogging or blockage in the pipe

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Safety

Reduced exposure to explosion risks that can be caused by combustible dusts

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Waste Reduction

Better preserved product and improved machinability of the dough (in the case of bakery products)

Ask the Expert

John Murphy
John Murphy

Food Application Specialist, Americas

My flour enters my mixer at around 80°F (25°C) but I am not satisfied with my dough swelling and texture. Is there anything I can do?

Dough can warm up by about 10-15°F (5-8°C) during the mixing process. Controlling initial flour temperature can have a huge impact on your dough.  Flour is the main ingredient after all.  Cooling the flour before it enters the mixer means you don't have to add ice or cold water to your dough.

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