Cooling system for post-baking stabilization
In food production, post-baking processes are critical for stabilizing products to ensure they can be handled and processed further without damage. Effective cooling is essential to prevent issues such as product deformation or moisture retention.
Stabilizes products after baking or enrobing
The Active Cooling system from Houdijk is designed to stabilize or crystallize food products after they have undergone baking, depositing, sandwiching, or enrobing. This is essential for maintaining the product’s shape and texture for further handling and packaging. The system also offers the optional functionality of product buffering using the multi-level INFLOW BUFFER, which helps in managing production flow and buffering capacities. This dual-purpose system ensures your products are efficiently cooled and buffered, ready for subsequent processing steps without compromising quality. This cooling technology is pivotal for manufacturers dealing with baked goods and enrobed treats, where product integrity and handling are of utmost importance.
Benefits
- Prevents product deformation
- Reduces moisture retention
- Ensures product readiness for handling
- Optional product buffering with multi-level INFLOW BUFFER
- Maintains product quality post-baking