Bread cooling chamber NK for bakery production

Cooling equipment for bread in bakery and confectionery production

• optimal use of available space of the bakery, due to the shape of the chamber itself;
• quality of the final product is carried out by a controlled cooling process;
• possibility to adapt chamber size to the available space of the bakery;
• possibility to choose time and temperature of cooling according to the technological needs of each customer by product;
• transport elements, holders of bread and process parameters adapted to different assortments of products. Cladding with insulation to provide the proper temperature conditions in the cooling chamber, regardless of the microclimate in the bakery;
• chamber cooling system uses ambient air. At high ambient temperatures, the air is further cooled in the refrigerator and the refrigeration unit, which ensures minimum consumption of additional energy for cooling;
• all parts of the machine that are in contact with bread are made of safe materials for the food industry;
• full automation of processes.