Water-Cooled Flaking Rolls | Gen-2 Flavor-Safe Cooling | Bellaex

Applications: Bellaex Water-Cooled Flaking Rolls can be used in premium cereal and snack lines, spice/flavor processing, chocolate & confection inclusions, and oat/heat-sensitive grain flaking.

Materials: cocoa nibs, Sichuan pepper，peppercorns & spice blends, oats, rice, pre-cooked corn for breakfast cereals, and other temperature-sensitive grains.

Built to order. Bellaex Water-Cooled Flaking Rolls are built to your drawings and process requirements: OD/face length, journal specs, shell hardness/finish (spiral or cross-hatch), through-hole pattern & pitch, and water-side fittings (single-pass or closed loop). Optional inline temperature ports and integration kits (rotary unions, manifolds, spray pipes) are available.

• Protects flavor & color on heat-sensitive products
• Stable gap, uniform thickness; fewer fines
• Fast thermal response with near-surface cooling channels
• Longer service life; reduced thermal stress & regrinds
• Closed-loop ready; integrates with Bellaex FG flaking mill

• Inline temperature ports and surface probes
• Single-pass or closed-loop recirculation kits (unions, manifolds, hoses)
• Shell hardness selection; spiral/cross-hatch finishes
• Custom OD/face length, journals, hole pattern/pitch, and water-side fittings

Yes. We build to your drawing (OD, face length, journals, fittings) and supply rotary unions/manifolds for drop-in retrofit on most Bellaex FG and compatible flakers.

Chocolate/compound pieces, peppercorns and spices, oats and other delicate grains—any product where low roll-face temperature protects aroma, color, and texture.

We support single-pass or closed-loop cooling. For best water and energy efficiency, a recirculating/chilled-water loop is recommended. We provide flow and connection specs with your quotation.

No. All drilling is confined to the gray-iron backing. The alloy wear surface remains intact, preserving service life and regrind intervals.

Spiral or cross-hatch finishes with selectable roughness; we’ll recommend a finish based on your material and target thickness.

Inside the roll (along the circumference and the axial direction), evenly distributed circulating-water holes (or annular water channels) are drilled. One end admits low-temperature circulating water, and the other discharges warmed water after heat absorption, forming a closed water-circulation system.

As low-temperature circulating water flows through the channels, it continuously absorbs heat generated by the roll, keeping the overall roll temperature within a stable process range (typically 30–50℃, adjusted to the properties of the food material).

This prevents uneven “thermal expansion” caused by local overheating—without cooling, high temperatures can lead to local bulging or deformation on the roll surface, resulting in uneven thickness during flaking, sticking, or even sheet cracking. Uniform cooling ensures consistent roll-surface temperature and stable roll geometry, ultimately achieving uniform thickness and a smooth surface.

• For high-moisture materials (e.g., wet dough): Control roll-surface temperature at 35–45℃ (to prevent sticking when material encounters a cold surface).
• For low-moisture dry powders (e.g., meal-replacement powder, milk powder): Control at 30–40℃ (to avoid caking due to moisture uptake at higher temperatures).
• Use a temperature controller to monitor roll-surface temperature in real time; keep deviation within ±2℃.

• Roll surface: At the end of each workday, wipe the roll surface with a food-grade cleaner (such as a neutral detergent) and a soft cloth to remove residues and prevent bacterial growth (in line with GB 14881). Do not use hard brushes or sharp tools to avoid damaging surface finish.
• Water-circulation system: Clean the circulation tank and piping thoroughly once a month, and replace filter elements regularly to prevent microbial growth or blockages.

• Load: Set flaking pressure within the load capacity of the roll material (typically food-grade stainless steel or hard-chrome alloy). Do not overload (to avoid cracking caused by combined mechanical and thermal stress).
• Speed: Match roll speed to the cooling capacity. The higher the speed (e.g., >100 r/min), the greater the required water-circulation rate to prevent heat buildup. Do not start the roll without the water-circulation system running (a rapid temperature rise can deform the roll surface).

Cooling parameters must match material properties: for materials entering at elevated temperature (e.g., just baked), appropriately lower the circulating-water temperature and increase flow to avoid passive heating of the roll; if the material tends to stick, slightly increase the roll-surface temperature (within the process window) to reduce sticking risk.