FERMENTATION / CONSERVATION – ZEPHYR AMBIENT AIR BREAD COOLING TUNNEL

Ambient air bread cooling tunnel

The ZEPHYR ambient air bread cooling tunnel is designed to cool fresh bakery products straight out of the oven.

Operating Principle

  1. Placement: The rack is placed in the bread cooler immediately after it is taken out of the oven.
  2. Ambient Air Cooling Phase: The ventilation system propels air through the rack, while an extractor collects hot air loaded with moisture.
  3. Refrigerated Cooling Phase: After the ambient air cooling phase, the rack is placed in the refrigerated compartment. Evaporators combined with fans create a cold air flow that lowers the temperature of the products.
  4. Completion: Once a temperature of 25°C is reached, the rack can be removed from the bread cooler, and the products can be bagged for sale.
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Technical characteristics

MODEL : Bongard ZEPHYR Ambient Air Bread Cooling Tunnel

CAPACITIES : 

  • Ambient Air Bread Cooler Model: Available in 2 and 4 racks with dimensions of 600 x 800 mm.
  • Bread Cooling Time: Typically takes 40 minutes to reach a core temperature of 26°C (2 racks / 304 baguettes).
  • Power Supply
    • ~230 V 50-60 Hz without refrigeration options.
    • 3 N ~ 400 V 50-60 Hz with refrigeration options.

CONSTRUCTION : 

  • Panels: 60 mm thick isothermal panels injected with polyurethane foam (42 kg/m³ density).
  • Material: Interior made of 6/10 stainless steel 304 and exterior made of 7/10 hot galvanized steel coated with a 120 μ PVC food-grade film.
  • Doors: Solid doors identical to the panels.
  • Assembly: Panels assembled with hooks, fitted into a base frame made of PVC fixed to the floor.
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