Cooling Conveyors
The Cooling Conveyors cool and transport the baked loaves from the tunnel oven to the packing station. They form the post-baking transfer stage that allows the bread to stabilize before counting, stacking, and final packaging.
The required conveyor length and layout depend on the bakery environment and the cooling time needed for the product. For this reason, the conveyor system can be configured according to the site’s available space and production requirements.
Built for industrial bakery operation, the system combines reliable product transport with layouts that can adapt to different factory footprints.
Cooling and Transport After Baking
After the loaves leave the tunnel oven, the Cooling Conveyors move them toward the packing station while allowing the bread to cool over the required travel distance.
This cooling period is adjusted according to atmospheric conditions at the installation site and the operational needs of the bakery. The conveyor layout is therefore designed around both process timing and available floor space.
By managing both cooling and transfer in one continuous stage, the system helps prepare the bread for the downstream handling process.
Role in the Production Line
The Cooling Conveyors operate immediately after the oven dispatch stage and before counting, stacking, and packing. Their role is to carry the freshly baked loaves through a controlled transport path while reducing product temperature before final handling.
This step supports smoother downstream operation and helps maintain continuous production flow after baking.
Key Functional Advantages
Cooling and Transfer in One Stage
Moves baked loaves from the oven area to the packing section while providing the travel time needed for cooling.
Flexible Layout Options
Available in straight, 90-degree, and 180-degree configurations to fit different bakery layouts.
Site-Based Configuration
Installed according to the space, cooling time, and line requirements of each production site.
Low-Friction Operation
Runs on a special HDPE railway that helps reduce friction and operating noise while supporting longer service life.
Industrial Structural Design
Built with anodized aluminum profiles, reinforced side frames, and stainless or painted steel structural elements.
Modular Drive Sections
Each section is driven by a 0.37 kW gearmotor to maintain reliable product movement across the conveyor path.
Used in Pita and Flatbread Cooling Stages
The Cooling Conveyors are used in bakery lines where baked flatbreads must be transferred and cooled before counting, stacking, and packaging.
Pita Bread
Transfers baked pita loaves from the oven area to the downstream packing stages.
Lebanese Bread
Provides the cooling path required before final handling and packaging.
Arabic Bread
Supports continuous post-baking flow in Arabic bread production systems.
More Views of the Cooling Conveyors
Additional machine images showing conveyor configurations, post-oven transport paths, and installed bakery layouts.
Machine Specifications
The following technical data reflects the available conveyor configurations and transport types.
| Parameter | Specification |
|---|---|
| Conveyor Width | 400 to 1000 mm (or upon request) |
| Available Shapes | Straight, 90° turn, 180° turn |
| Drive Power | 0.37 kW each section |
| Available Types | Full Sticks / Half Sticks with HDPE coating / Full Sticks with HDPE coating / Wire Mesh / HDPE Blue Mesh Style / Other upon request |
Final conveyor layout and section arrangement are configured according to the site atmosphere, required cooling time, and available factory space.
Production Lines Using This Machine
Cooling Conveyors are integrated into bakery lines that require controlled post-baking transfer before counting, stacking, and packaging.
Pita Bread Production Line
Automated line for pita and Arabic bread production with continuous cooling and post-oven handling.
Manakish Production Line
Suitable for flatbread systems that require post-baking cooling and organized transport to packing stages.
Tortilla & Flatbread Line
Used in flatbread production systems where conveyor cooling and layout flexibility are essential.
Request More Information About This Machine
Tell us about your bakery product, required capacity, and site layout. Our team can recommend the right cooling conveyor configuration for your line.
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