Proofing Spiral
Spiral proofing that gives dough its time in a compact footprint, with climate held steady from first turn to last.
Since 1980, Tecnopool has designed, built and installed spiral systems for food production in more than 80 countries, working across process temperatures from minus 40 °C to 300 °C.

Long process times in the footprint of a single tower, with product moving continuously from one stage to the next.
A Tecnopool spiral winds a continuous belt around a central drum, so proofing, baking, cooling or freezing can run for as long as the product needs without a long straight conveyor. Proofing spirals control temperature and humidity, spiral ovens bake continuously, cooling spirals bring product to slicing or packing temperature, and deep-freezing and pasteurisation spirals extend shelf life. Each configuration is customised to the plant, with fryers and handling components available.
300+
Total installations
45+
Years of experience
80+
Countries
Spiral proofing that gives dough its time in a compact footprint, with climate held steady from first turn to last.
Spiral baking that carries product through an even thermal profile, freeing floor space without sacrificing bake quality.
Spiral cooling that brings product to slicing or packing temperature gently and continuously.
Spiral freezing that takes product to core temperature fast, protecting structure and freshness.

Spiral pasteurisation that extends shelf life while product keeps moving through the line.
Automatic depanning lifts baked product clear of its tins and sets it down on the cooling line, without the hand handling that slows a run and marks the crust.
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