Technical Bases
PATENTED TECHNOLOGY
Our triple effect conditioners are the only ones on the market capable of guaranteeing the total elimination of existing water in the steam pipes.
Advantages of removing all water
✓ Greater thermal transfer
✓ Productive increase
✓ Reduction of working times
✓ Greater energy savings
Title 1 steam at low speed
Good granulation and cooking of flour
Formation of a rigid and compact pellet
Increased production
Why is Title 1 steam at low speed so important?
The lower the proportion of water present in the steam, the greater the heat transfer.Our technology, being able to remove all the existing water in the steam, guarantees maximum thermal transfer.
Our system ensures a Velocity inlet
in the mixing chamber between 7 and 12 m / s, thus getting the steam to settle in all the cavities of the chamber transferring all its calorific valueTo the mix, facilitating its passage through the matrix.
WHAT DO WE GET WITH THIS?
✓ Wear the emulsified and pre-cooked flour
up to the matrix
✓ Raise the temperature
granulation
✓ Moisture homogenization
of the flour
✓ Reduction of hateful "gobs"
of flour caused by machine dives