Cooling is a critical stage that connects baking with packaging and storage. After leaving the oven, baked products still contain internal heat and moisture that need to be released under controlled conditions. When cooling capacity cannot match baking speed, production flow becomes interrupted, creating delays and affecting product quality.
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2026-09-22
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2026-03-05In high-output bakeries, the cooling step decides whether products arrive at packaging with stable structure, controlled moisture loss, and compliant temperatures. A spiral cooling conveyor works by extending belt travel distance vertically, so hot products can spend the required dwell time in a controlled airflow environment without consuming long floor space.