Cooling System / Sprial Conveyor

Shanghai H.J Foodnbev Machiney Cooling System is the best choices for bread cooling. It can be one tower or double tower according to customer's produce capacity.  The main goal of cooling is to decrease the internal temperature of the baked bread from 93–97°C (200–208°F), at depanning or coming out of the oven, to 32–43°C (90–110°F). This step allows the finished product to achieve optimum keeping quality and comply with legal moisture limit of 38%.

Features of HJ Belt Conveyors:

For transporting piece goods without specific requirements regarding the product's position, 
orientation or the product geometry.

Large selection of standard belts for various products and applications, suitable for food contact, antistatic.