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Cooling Equipment
Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature.
ASC Ambient Spiral Cooler
Using ambient air, the Ambient Spiral Cooler (ASC) reduces the internal heat of food products immediately after they exit e.g. a baking oven. The ambient cooler is often used in the baking industry as a pre-cooler before the bread products enter a descending spiral freezer.
ASC Ambient Spiral Cooler
- Belt width up to 1500 mm
- Single drum or twin drum spiral
- Steel spiral belt
- Stacking or non-stacking spiral belt
- Can be adapted with fans for optimizing the cooling efficiency
- Multiple drive motors
- Recipe-controlled for easy operation
- Flexible design with multiple layout options
- Manufactured in stainless steel with open profiles for easier cleaning
SC Spiral Cooler
The Spiral Cooler (SC) consists of a spiral arrangement built inside an isolated enclosure. The internal air is continuously cooled and circulated horizontally over the product. The Spiral Cooler is ideal for food applications where a fast and uniform cooling is required.
SC Spiral Cooler
- Belt width up to 1500 mm
- Single drum or twin drum spiral
- Steel or plastic spiral belt
- Stacking or non-stacking spiral belt
- Including heat exchanger and air fans
- Horizontal airflow for quick cooling and reduced product dehydration
- Maximum utilization of the spiral belt, as no air has to pass through the belt
- In-feed and out-feed in the same pressure zone
- No need for floor heating
- Multiple drive motors
- Recipe-controlled for easy operation
- Flexible design with multiple layout options
- Manufactured in stainless steel with open profiles for easier cleaning
Wafer Sheet Coolers
Our wafer sheet coolers designed for cooling wafer sheets coming out of automatic wafer oven after baking at ambient temperature.
Wafer Sheet Coolers
- Synchronously operates with wafer oven, cooled wafer sheets are transferred to automatic wafer cream spreading machine.
- G-WCT-M medium and G-WCT-S small-type models are available for low-capacity facilities.
Block Cooling Tunnel
Block cooling tunnel is a tower-type tunnel used for cooling wafers with spread cream in automatic cream spreading machine.
Block Cooling Tunnel
- Tower vertical or spiral cooling
- Precise heat control
- Internal lighting
- External surveillance
- Surveillance lids, inner lighting lamps and heat control are available
- Air channels inside the machine provide homogenous cooling
- Optional: Dehumidifiers unit
Chocolate Cooling Tunnel
Chocolate cooling tunnel designed for cooling products coming out of the chocolate enrobing machine.
Chocolate Cooling Tunnel
- Next generation design
- Stainless steel and aluminum profile construciton
- Water or air cooling, production in desired length according to product properties
- Insulated lids of the tunnel are designed to be opened in both directions to allow cleaning of band and ventilating the tunnel
- Automatic band tension system that increases band life and electronically controlled pneumatic band centering system that prevents sliding of the band to left and right at tunnel entry and exit are available
- Specially designed, direct and indirect air circulation
- Automatic band tension system that increases band life
- Temperature of the tunnel can be adjusted within range of 5 – 10 degrees
- Highly-isolated body
- Optional: Surface cooling with thermoplate chiller
Flour Cooling System
Flour cooling is required in automated operations to maintain a uniform temperature of the dough and avoid the addition of the ice. The Flour Cooling System allows to cool the flour dispensed from silos, as well as regulating the temperature by programming a set point. The flour is mixed with cold air in an intermediate hopper located in between the flour silos and the flour dispensing station. The cold air is generated by a heat exchanger and continuously circulates in the bin via a high pressure fan and a fluidizing bed. The air is perfectly homogenized with the flour to give a uniform temperature. A temperature probe monitors the temperature of the flour and control the heat exchanger till the set point of the temperature. Throughput from 1 to 2 t/h per unit. Cooling up to 16° from the initial temperature (Δ T 16°C). The bin is insulated and jacketed to guarantee optimum cooling and prevent condensation.
Flour Cooling System
- From 30°C in silo to 14°C in mixer
- Provides uniform temperature of the dough throughout the year
- Avoids addition of ice
- Improves mixing
- Low operating cost
- (no CO2)