Principle of Operation
When coming out of the oven the long loaves get into a receiver and are positioned in one row along the conveyor belt. Then the product is fed to the feed conveyor by the processing belts where it is automatically spread out in two rows across the belts and then loaded on a spiral conveyor (cooler). Bread cooling time in a spiral system may vary from 60 to 90 minutes. In the spiral conveyor, long loaves do not change their position relative to the conveyor mesh.
Modular plastic belt with stainless steel lateral rods is applied in spiral systems which enables long life time and complies with safety standards.
After cooling the product is conveyed by the outfeed conveyor and gravity chutes to the packaging station.
The number of control panels and their location are subject to agreement with the Customer.