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After baking, the biscuits need to be gently cooled down to ambient temperature: forced cooling is not advisable as it generates unwanted “checking” effects on the biscuit shells, leaving them fragile and affecting the overall efficiency of the production.
The cooling time depends on the type of biscuits and the package format: sandwiched biscuits, usually require a longer cooling time as the biscuit shell must be at the same temperature as the cream before entering the sandwiching machine. Vertical-bag machines can usually handle warmer biscuit shells than can flow-pack machines.
The cooling of the biscuits takes place on a set of conveyors, usually positioned overhead. Curves and turning drums can be supplied to suit the layout of the building.
The speed of the conveyors is automatically adjusted to that of the rest of the line, for which the “master signal” is given by the oven.



Overhead cooling conveyors "z" shaped followed by channelling board and penny stacker conveyors



Cooling conveyors and curves





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