Continuous contact cooker for bottom crust treatment
In bakery production, achieving a uniform bottom crust in dough-based items is critical for product consistency and quality. This often presents challenges like uneven cooking and product degradation during transfer to subsequent processing stages.
Generates even heat for bottom crust preparation
The Stein ProBake™ Contact Bottom Crust Treatment by JBT is a specialized continuous contact cooker. It consistently delivers uniform heat across a non-stick belt using bottom heating platens. This process ensures an even under-sole for various dough-based bakery products. With precise temperature control, the device minimizes premature internal cooking. The fast belt speed and short dwell time replicate pan processing results while enhancing product integrity during transfer. Available in modular lengths of 1.2 meters and usable belt widths of 600 mm and 1000 mm, it suits different production scales and layouts. Stainless steel construction and optional PLC controls add resilience and operational flexibility.
Benefits
- Uniform heat distribution for consistent product results
- Precise temperature control
- Minimizes premature internal cooking
- Enhances product transfer integrity
- Modular design for flexible installation