Handle multiple ice cream packaging formats with flexible conveyor-based processing

The conveyor systems from SARP are designed for the transport and thermal treatment of packaged ice cream products, supporting processes such as cooling, hardening, and stabilization in continuous production lines.

Products in different packaging formats can be processed simultaneously, allowing flexibility in handling various shapes, sizes, and product types within the same system. This is particularly relevant for production environments with high SKU variation.

The systems are engineered to adapt to available factory space and required production throughput, ensuring efficient product flow without compromising handling quality. Conveyor configurations and process parameters are defined based on product characteristics and required thermal profiles.

Through dedicated R&D and engineering, each system is customized to match specific production requirements, ensuring consistent product quality and reliable operation in industrial ice cream processing environments.

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Controls air temperature and humidity for stable ingredient handling

Agriflex’s air cooling and dehumidification system creates a controlled climate around bulk silos, micro-ingredient stations, or dough preparation rooms. By regulating air humidity and temperature, the system helps maintain powder flowability, prevent condensation, and stop moisture-sensitive ingredients from clumping or absorbing water.

Sensors continuously measure climate conditions and adjust cooling, airflow, and moisture removal to maintain a stable environment. This is essential for bakeries handling powdered sugar, specialty flours, salt blends, or micro-ingredients, where humidity can cause bridging, slower discharge, or hopper buildup.

Installed as a standalone unit or integrated into a central utility room, the system ensures stable dosing accuracy, better hygiene, and reduced downtime caused by sticky or compacted powders.

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Screens powders and eliminates lumps or contaminants

The wheeled vibrating sifter from Agriflex is a mobile safety-sieving unit used to screen flour, sugar, premix and other powders before they enter the production line. Mounted on wheels, it can be positioned at bag-emptying stations, dosing areas, or inline with pneumatic conveying.

Using vibration and fine mesh screens, it removes foreign bodies, aggregates, packaging fragments and oversized particles that compromise dough texture or damage downstream machinery. Quick-release clamps allow fast screen changes for different ingredients or particle sizes.

The mobile design allows multiple production areas to share one unit, reducing investment and improving hygiene. It integrates easily with Agriflex conveying systems and micro-dosing solutions.

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Stores and feeds bulk powders automatically

The stainless steel silos from Agriflex are designed for storing powdered raw materials for the food industry and feeding them directly into your dough or mixing lines. Built either as bolted panel silos for indoor installation or as monolithic welded silos for outdoor use, they give you layout flexibility while maximising storage volume.

Smooth internal surfaces minimise product retention and make cleaning easier, while steep cone angles and optimised geometry support reliable, first-in/first-out discharge. Integrated level measurement and weighing options let you monitor inventory in real time and automatically dose flour or sugar into downstream pneumatic conveying or weighing systems.

You can configure silo capacity, diameter and height for your plant’s footprint, and integrate pneumatic loading from bulk trucks or bag emptying systems. By centralising storage, you reduce forklift traffic, bag waste and operator exposure to dust, while improving recipe accuracy and traceability across shifts.

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Stores and conditions liquid ingredients for dosing

The tanks for liquids, fats, oils and syrups from Agriflex are monolithic stainless-steel vessels designed for indoor or outdoor installation in food plants. Built as seamless, single-piece structures, they provide hygienic storage for liquid oils, melted fats, glucose syrups and similar ingredients, with minimal risk of leakage.

Tanks are typically equipped with load cells, a control unit and high/low level probes, enabling precise inventory management and automatic dosing into mixers or cookers. Depending on the medium, they can include a heat-exchange jacket with insulation, internal temperature control, and a scraper or agitator sized to maintain homogeneity and avoid fat crystallisation or phase separation.

By integrating these tanks with dosing points and cooling or fermentation systems, you can feed recipes with repeatable quantities of liquid margarine, vegetable oils or sugar syrups while controlling viscosity and temperature. This reduces manual drum handling and improves both hygiene and line uptime.

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Weighs and doses micro-ingredients by operator guidance

The semi-automatic micro-doser from Agriflex is part of a family of systems dedicated to storing and dosing small and medium-sized ingredients by weight. It is particularly suited to biscuit, bread, confectionery and general food production where recipe accuracy for salt, improvers, enzymes or spices is critical.

Ingredients are loaded into dedicated containers and weighed on an integrated scale following on-screen instructions. The system guides the operator through each recipe, recording batches and reducing the risk of omission or over-addition. Dosed micro-ingredients are then conveyed to the main mixing point and combined with bulk flour and liquids.

Semi-automatic operation balances investment and flexibility: you benefit from recipe management, traceability and reduced scrap, while keeping manual loading for frequent changeovers or low-volume ingredients. Stations can be tailored with different numbers and sizes of hoppers to match your formulation portfolio.

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Cools flour and dough before mixing or processing

The product cooling system from Agriflex lowers the temperature of flour or dough to keep recipes within a defined processing window. Using cooled air, chilled water, or a heat-exchange process integrated with pneumatic conveying, the system can reduce flour temperature before dosing or cool dough directly inside mixing or transport stages.

Temperature control is critical in high-speed bakeries where friction from conveying or intense mixing causes temperature variation. The cooling system integrates upstream with silos and dosing stations, and downstream with mixers or dough fermentation systems. Automated temperature regulation ensures that the setpoint is reached consistently, reducing the need for ice or extra water correction, which can impact dough yield and structure.

By stabilising dough temperature, you improve final product quality, maintain gluten performance, reduce tackiness on lines, and achieve more consistent proofing and baking results.

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Separates powders by size with continuous vibration

The separator vibrating sifter from Agriflex is a high-capacity screening unit for continuous sieving of powders and granules. Installed inline with pneumatic or mechanical conveying, it performs fine screening to remove contaminants or classify powders before storage or dosing.

Equipped with multi-deck or single-deck configurations, it supports various mesh sizes for different powder specifications. Vibration patterns and deck angles can be fine-tuned to maximise throughput and prevent clogging.

This sifter is commonly used in industrial bakeries, mills and premix factories requiring stable screening at high volumes, improving consistency and protecting downstream systems.

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Stores food powders in flexible fabric containers

The fabric silos from Agriflex are modular indoor silos designed for storing food powders such as flour and sugar, as well as selected plastic granules. A galvanised or painted steel frame supports a Trevira® technical fabric container that is approved for food contact and offers high mechanical strength with antistatic properties.

Because the silos are assembled from modules, you can adapt their footprint and height to available space or install them in a dedicated technical room. The breathable fabric and optimised cone design promote reliable discharge into conveying lines or weighing hoppers, while optional fluidisation and level sensors maintain flow.

Typical capacities range up to about 125 m³ per silo, allowing you to centralise raw-material storage even in plants with low ceiling heights. Compared to bagged ingredients, you cut packaging waste and labour, and you gain better control over traceability and recipe dosing when combined with Agriflex dosing systems.

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Produces and conditions natural liquid yeast continuously

The industrial fermentation system from Agriflex is a dedicated unit for producing natural liquid yeast or poolish from various flours, including rye. It combines mechanical and thermal energy supply with precise control of key fermentation parameters sucha as temperature, acidity and cooling, via PLC and operator panel.

The plant manages dissolution, maturation and maintenance phases in jacketed tanks, keeping the starter within a defined window of pH and temperature. This ensures replicable fermentation profiles and stable dough behaviour. High automation reduces the need for skilled labour and separate pre-dough equipment such as baskets or biga retarders.

Using liquid natural yeast from this system typically improves dough extensibility, crumb structure, flavour and shelf life, while enabling partial or full replacement of compressed yeast and some additives. The fermentation system connects upstream to flour silos and water dosing, and downstream to dough mixers or storage tanks for staggered production.

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