Freezing and cooling systems for bakery products
Managing the post-baking process in bakeries involves ensuring that products like cookies, cakes, and bread cool down to ambient temperatures efficiently and consistently. Challenges include space constraints and ensuring uniform cooling to prevent product damage.
Optimize post-baking cooling and freezing
GEA offers a comprehensive range of cooling and freezing solutions tailored for the bakery industry. The TOR cooling tower, for example, provides a vertical system for tray cooling and storage, saving significant floor space. It automatically loads and unloads trays, streamlining the cooling process. The S-Tec and A-Tec spiral freezers and coolers use a two-stage cooling system with precise air balance and frost management, ensuring optimal product quality. Additionally, GEA provides customizable cooling conveyors that allow natural cooling of bakery products to ambient temperatures, ideal for products like biscuits and cakes. These conveyors can be designed to fit any facility layout, and the cooling rates can be adjusted to match specific product requirements.
Benefits
- Space-saving vertical cooling tower
- Automated tray loading and unloading
- Precise temperature and moisture control
- Customizable conveyor systems
- Enhanced product quality and shelf life