This machine is uniquely designed for the production of food fluid (liquid or gel) at very low temperatures (down to -12°C), intended to be added to bread doughs in order to control their temperature. The fluid is a solution of water and salt in variable percentages on demand, so it can also be used to dose part or the total amount of salt in the dough. Due to its high cooling potential, with small amounts of hydrogel a fast and uniform cooling is achieved, while its gel phase state favors a homogeneous mixing of the dough. The machine is equipped with load cells that allow automatic water dosing and salt dosing indications, both in loading and unloading. Thanks to its patented agitation system, the equipment can be replenished or filled at any time, keeping the solution in working condition. On request, hydrogel dosing can be channeled and automated at the points of ...
