Process bakery products with vertical spiral conveyors and controlled airflow

The spiral conveyor systems from SARP are designed for continuous processing of bread, pastries, pizzas, and baked goods, supporting multiple process steps including cooling, freezing, proofing, drying, pasteurization, and sterilization.

Products are transported on specialized conveyor belts arranged in vertical spiral configurations, allowing long residence times within a compact footprint. The spiral is driven by a central tower, leaving space within the structure for integrated air treatment systems, enabling efficient thermal exchange.

The system is designed to achieve high air-to-product contact (close to 100%), ensuring uniform temperature distribution during cooling or freezing. Depending on the application, the system can operate:

• In open-air environments for ambient cooling or drying
• Inside insulated chambers for controlled freezing, proofing, or pasteurization

The conveyors are engineered to handle both packed and unpacked products, with belt designs that prevent sticking, deformation, or surface marking. The system also minimizes lubrication needs, supporting hygienic operation and reducing contamination risks.

To improve line efficiency, the system can function as a buffer or accumulation unit, maintaining product flow when upstream or downstream equipment temporarily stops.

Typical applications include:

• Bread loaves and rolls
• Croissants and pastries
• Pizzas and dough-based products
• Cakes, cookies, and desserts

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Maintaining stable fermentation conditions for microbial activity

The balance between lactic acid bacteria and yeast cultures determines the acidity profile, aroma compounds and functional properties of sourdough. To stabilise this process, Agriflex fermentation systems use temperature-controlled stainless steel tanks combined with controlled agitation. The mixing system keeps the sourdough homogeneous throughout the fermentation cycle while scraper geometries prevent sedimentation or crust formation on the tank walls. Maintaining uniform temperature and hydration conditions allows microbial activity to develop under stable and repeatable conditions.

Automated sourdough handling integrated into dough production lines

The fermentation units are designed to operate as part of an automated ingredient handling and dough preparation system. Sensors continuously monitor fermentation temperature and process timing, while controlled mixing maintains homogeneous sourdough properties during long fermentation cycles. Once the desired fermentation stage is reached, the sourdough can be automatically discharged and dosed into industrial mixers. This controlled process allows bakeries to maintain consistent sourdough characteristics while integrating fermentation into high-capacity bread production environments.

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Fluidised Air Cooling and Dehumidification for Powdered Ingredients

In many industrial bakeries, flour is stored in silos or handling systems where temperature and humidity vary depending on climate and storage duration. These variations can affect dough hydration, fermentation kinetics and mixer performance. Agriflex addresses this challenge with a two-stage cooling process. First, ambient air is cooled and dehumidified through a tubular heat exchanger connected to a refrigeration circuit. The treated air is then separated from condensate in a vertical treatment unit, producing cold, dry process air that can be used for ingredient conditioning.

Inline Ingredient Cooling Through a Spiral Heat Exchange Circuit

The cooled air is introduced into a pneumatic conveying circuit where the ingredient passes through a spiral stainless-steel pipe immersed in a cooling exchanger. This configuration maximises heat transfer surface area while maintaining continuous ingredient flow. Sensors and probes monitor the temperature in real time, allowing the system to stabilise ingredient temperature automatically before dosing to the mixer. Depending on process conditions, the system can reduce ingredient temperature by more than 30°C while maintaining homogeneous thermal conditions and avoiding thermal stress on the flour. Because the process operates in a closed circuit, no ice or external cooling agents are required, ensuring recipe integrity and hygienic handling of raw materials.

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Extend the shelf life of fresh products

The Colimatic TDF can be integrated into inline process automation solutions, making it perfect for high production needs. This tray sealer is the perfect packaging solution for many different applications, including meat, ready-made meals, fresh produce,frozen meals, etcThe range of packaging options include on-reel for reclosing lid or heat-sealable film applicator, it ensures exceptional product presentation and eliminates leakage.

This tray sealer is equipped with a programmable, digital touch screen, giving operators total control over the machine’s operation. Along with accepting different packaging sizes, it can also accept a wide range of film and trays, including cardboard, aluminum foil, and plastic.

With a closed profile and a stainless steel frame, TDF ensures top performance for years to come. Its numerous sensors and safety features further identify hazards and stop the machine until the problem is fixed.

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Cost-effectively and efficiently fulfill your packaging needs

Designed by Colimatic, THERA uses maximum usable material and creates minimum waste, resulting in savings as high as 30% as compared to other machines. Its superior design allows users to package food products easily and quickly, thus ensuring higher utilization and flexibility of the equipment.

Furthermore, its closed profile and stainless steel frame enhance durability and reliability, while continuously providing excellent results in cutting and sealing your packages at the same time. Engineered with a resistive-touch operator panel, it allows friendly HMI use in every working condition. THERMA’s remote assistance service can also be activated to achieve faster reaction times.

Ideal for large food production, THERA can be used for several different sealing options, including vacuum, skin protruding, shrink, easy peel, gas flush, and top seal. Moreover, THERA offers a wide range of machines with different capacity productions, and can produce 6 cycles/min up to 35 cycles/min. Its modular frame further makes it suitable for any kind of die configuration, speed, and production need, making the machine incredibly versatile.

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Reduce time and cost while increasing the shelf life of food products!

The process of Omega may be divided into two fundamental phases: packaging and vacuum. The first step includes sealing around the product, while the second step consists of the vacuum and transversal sealing. Furthermore, one side of the package is sealed inside the chamber, and the other side is sealed outside the chamber.

Changing from one package shape or size to another does not require any modifications to the line, thus allowing the machine to run continuously. This significantly reduces costs and enhances productivity at the same time.

Designed with an infeed belt system, Colimatic’s Omega automatically detects the size and presence of products, allowing direct integration into the production line. Its sealing bar is ideal for a wide variety of materials, including shrinking materials, aluminum, and standard films. Lastly, the model can be used to package irregular shapes and large to medium-sized products, including whole meat cuts, pork legs, pasta, fruits, vegetables, and bakery items.

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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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