CLIMAMAT LAGER® COOL

Among our wide product range for the industrial client there are also cooling and storage rooms for bread coming directly from the oven.

• Directly after the baking process a controlled cooling down of the bread enables minimization of weight loss and a minimization of slice loss during the cutting of bread
• An optimal air circulation inside the room results in a constant core temperature of the products and in a huge reduction of the cooling time
• Due to a constant and draft free air distribution the drying-out of the bread crust is avoided and furthermore a shorter total process time is achieved
• Indiviually controlled air humitiy in a range of 75-90% and an also adjustable room temperature guarantee efficient and gentle cooling with air
• Effects of the weather are excluded during the cooling process
• Individual installation design regarding product, drying, size of chamber and load of trolleys