| COOLING
TUNNEL WITH AIR WASHER
Washed and
humidified clean air is passed over the hot bread on racks.
Minimum
moisture loss from bread during cooling cycle, thus the product
remains softer and retain higher moisture / weight.
Heat removed
from bread is forced out of the bakery hall, thus reducing
discomfort to workers during summer and hot weather.
Less number
of racks required as cooling time becomes shorter before
slicing. |
