Forced Cooling
Air Jet Fans employ ambient air to blow heat from products. These units can also be mounted beneath the baking band to cool both the band and the products.
A Hydro Cooler utilizes cold water on the underside of the baking band.
Cooling Tunnels employ forced air circulation at higher volumes and utilize cooling fluids for intensive air cooling.
Cooling After the Oven
Various cooling methods can be employed for post-oven product cooling. Some products require initial cooling on the baking belt before being transferred to subsequent production line steps. Others demand more intensive cooling in forced cooling tunnels to remove as much heat as possible before handling and packing.
Enhanced Cooling Efficiency with SENIUS Air Jet Fans
Efficient Hydro Cooling
SENIUS Cooling Tunnel
This modular cooling tunnel is cooled by a set of cooling towers situated atop the tunnel structure. These towers are equipped with high-volume air fans, filters, cooling coils, and water separation cells.
The tunnel can be configured with multiple zones, with each zone including several 2-meter-long sections. The cooling belt can consist of food-approved plastic belts, or the baking belt can pass straight through the tunnel.
Principal Description
Air is circulated at high velocity through numerous openings, either from the top or from both the top and bottom. The air is cooled through cooling radiators within the cooling towers using cooling fluid.
The heat from the products is drawn back into the cooling tower and re-cooled before returning to the tunnel.