Ambient air cooler for bakery products

Efficiently cool fragile baked goods without causing distortion, using ambient air technology to ensure gentle handling and consistent temperature reduction.

Cools Bakery and Snack Products Efficiently

The Thomas L. Green Forced Air Ambient Cooling Conveyor is engineered for industrial bakeries and snack food producers seeking efficient product cooling without distortion. This modular system allows flexible installation and integrates seamlessly into continuous production lines, optimizing output. Its forced air mechanism quickly reduces internal product heat post-baking, ensuring high-quality finishes for items like pretzels, chips, and granola bars. Constructed with fresh air intakes for adjustable cooling, it supports high-speed operations while maintaining energy efficiency. Built to SafeShield Program standards, it ensures easy sanitation and operator safety. Fully customizable and compatible with Reading Bakery Systems’ control technologies, this equipment is a reliable choice for precise cooling needs.

Benefits

  • Enhances product quality by preventing distortion during cooling.
  • Modular design allows easy installation and integration into existing lines.
  • Boosts energy efficiency with adjustable air intake controls.
  • Promotes operator safety and sanitation through SafeShield standards.
  • Supports high-speed production without compromising cooling effectiveness.

General


Applications
Cookies,Biscuits,Pet food,Snack foods,Crackers,Granola,Bakery products
End products
Granola bars,Popped snacks,Chips,Expanded snacks,Baked pet treats,Multi-crisp crackers,Biscuit layers,Pretzels,Fried potato rings
Steps before
Baking,Continuous Mixing,Dough Forming,Pretzel,Snack Extrusion
Steps after
Cooling,Packing,Product Inspection
Input ingredients
baked products,hot bakery products
Output ingredients
cooled products,ambient temperature bakery items
Market info
Reading Bakery Systems is renowned for its expertise in designing and manufacturing innovative industrial bakery equipment, particularly for snack food production, combining advanced technology and industry knowledge to enhance productivity and quality.

Technical Specifications


Cooling method
Forced Air Ambient
Cooling efficiency
Quick and efficient
Installation
Modular
Air intake type
Fresh air

Operating Characteristics


Working mechanism
Forced Air Cooling
Cooling control
Adjustable Fresh Air Intakes
Modular design
Variable Widths and Sizes
Product cooling time
Immediate
Airflow pattern
Directed over Product

Material Compatibility


Biological compatibility
Yes
Cleanability
High
Corrosive resistance
Stainless steel

Physical Characteristics


Footprint
Modular,customizable sizes
Cooling method
Forced air cooling
Construction
Modular fashion
Air intake location
Top of the cooling chamber
Discharge method
Conveyor system

Custom Options


Control panel type
Custom designed
Cooling chamber size
Modular sizing available
Cooling air intake
Adjustable