Cooling conveyer type tier TIER

The problem of cooling gingerbread includes several components. First and foremost, it is necessary to provide technological opportunities for further packing and shipping of goods for realization. Second, the proper organization of production at the stage of cooling allows to maintain the desired product without the formation of cracks and fissures baking, the filling may be poured and changes the original shape in General. Finally, effective cooling based on complexes of cooling of cakes after frosting in short terms helps to speed up the production cycle and increase the profitability of your confectionery business.

Of course, you can hold cooling cakes and natural way. But you need a designated space with the observance of sanitary standards, equipped with racks for cooling. That is, you still have to spend money. In addition, natural cooling for much longer time. So – pauses the whole production process until it is completely cool and ready for packing. On the face of all the arguments in favour of investing in the complexes of the cooling of cakes after frosting.

In the choice of the cooling conveyor is also worth to make a wise and thoughtful decision. Best option would be to purchase equipment from the company "Stangrad'". Tiered cooling conveyor longline type of "TIER" is a self-sufficient complex and can significantly optimize the profitability of the confectionery business. This line consists of several conveyors of different levels of accommodation. Cooling cakes is carried out for from half an hour to 40 minutes under the condition of continuous movement of the tape. It is quite compact and does not require the involvement of a large number of operators.

Depending on the scale of production of the customer, the length of the conveyors complexes of the cooling of cakes after frosting can be from half a meter to 20 m in Dean. Belt width varies from 80 to 2000 mm. depending on the type and weight of the unit, the speed of its movement along the tape to be in the range 1 – 120 m/min. cooling conveyor Itself is made from qualitative grades of stainless steel, has a zinc coating. On the surface of the applied powder coating paint to prevent corrosion processes. Coating of blade cooling conveyor is performed from rubber, polyurethane, Teflon materials. Optionally, they can be equipped with gofrobortami and the guide profile. Their multi-level provides accommodation for up to 15 tiers.

The complexes of the cooling of cakes after frosting "Layer" composed of several devices connected in a single technological process. The first link in the chain is multi-tiered conveyor, the ribbon which adopts pastries at the exit of the tunnel kiln. Further, the product falls on the inclined conveyor used to rotate the flow 180 degrees. Another type receiving the intermediate conveyor is used for reception of cookies with inclined conveyor, stacking it in rows and further transmission in siropoobraznoy car. There happens pouring products chosen by the syrup or glaze. Then a hot stream blown away the extra syrup leftover, and begins the ultimate cooling cakes to multi-tiered conveyor. Tier conveyors in the complexes of the cooling of cakes after frosting are shifted in staggered order to prevent the fall products when moving from tier to tier.