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Product Details:
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| Model NO.: | SLD | Annular Duct Design: | Symmetrical, Smooth Annular Air Duct Design |
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| Mesh Belt: | Stainless Steel | Production Capacity: | 200kg/h~ 10000kg/h |
| Belt Width: | 400~1372mm (16~54 Inches) Is Optional | Refrigeration Method: | Freon |
| Panel Thickness: | 150mm | The Diameter Of The Spiral Turn Cage: | 1200mm~4550mm |
| High Light: | Bakery Factory Spiral Quick Freezer,Industrial Spiral Quick Freezer |
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Industrial Central Bakery Factory Use Spiral Cooler Quick Freezer for Frozen Croissant Pizza Egg Tarts Line
Bakery production is a crucial part of the food industry and has been growing in recent years due to increased demand from the population. The fast-paced lifestyle has led to the demand for convenience food, which includes baked goods such as croissants, bread, pizza, and tarts. In response to this demand, bakeries have been investing in automated production lines that can produce large batches of bakery items in less time. One of the crucial components of these production lines is the use of cooling technology that speeds up the process of freezing bakery items.
The Spiral Cooling System:
The spiral cooling system is the technology that has been widely adopted in the bakery industry for freezing bakery items rapidly. The spiral cooling system is a continuous cooling process that reduces the product's temperature while it travels down the conveyor or belt. The advantages of utilizing spiral cooling systems are manifold.
Advantages of using the Spiral Cooling System:
| Improved Product Quality | The spiral cooling system has been shown to improve product quality by reducing condensation and ensuring even cooling. As the products move through the cooling system, they are cooled uniformly at a controlled rate, which prevents condensation from forming on the surface of the product. The spiral cooling system's use leads to bakery products with a higher quality texture, appearance, and taste. |
| Increased Production Speed: | The spiral cooling system allowed for quicker cooling instead of traditional cooling methods, and increased cooling rates lead to faster production rates. In the less amount of time, bakery production lines can produce more bakery products, thereby increasing profits. |
| Better Flour Utilization: | The spiral cooling system allows for better flour utilization than traditional cooling methods. The system creates fewer cold spots, improving heat transfer and reducing the possibility of flour breakdown. |
| Reduced Waste: | The spiral cooling system's ability to cool and set the products quickly significantly reduces the product waste compared to traditional cooling methods. The system's continuous process ensures that the products do not stick to each other, reducing the possibility of product damage. |
The bakery industry is rapidly changing, and the use of technology has become a vital aspect of the industry's progress. The introduction of cooling technology through the spiral cooling system has boosted bakery production to meet customer demands while maintaining the quality of the product. The system significantly improves product quality while maintaining better flour utilization, increased production speed, and reduced waste. The spiral cooling system's use in the bakery industry has undoubtedly formed a prominent position in the food industry, and its role is expected to grow further in the future.
Contact Person: Henry Lin
Tel: 86-180 2621 9032
Fax: 86-20-39199299
