Baking

Frozen pretreatment equipment for bakery products: fermentation, baking, etc. After the baked products are processed by the pretreatment equipment, they pass through the conveyor line to the quick freezing equipment for cooling and freezing.
Depending on the pretreatment method, the temperature at which the baked product enters the quick-freezing equipment will vary. High-temperature products are cooled before freezing, and then enter the quick-freezing equipment after cooling, saving costs.
According to the output size, the spiral freezerr is recommended for 500-4000kg/h, and the tunnel freezer for 1500kg/h and below, which can be selected for higher efficiency. According to the actual area of ​​the plant, combined with the characteristics of the tunnel and the spiral, select the appropriate equipment. The tunnel freezer is relatively long and spiral freezer is relatively high. If it is a new factory, you can contact us before construction. We have a wealth of practical experience in food factories and can provide free technical support to prevent you from ignoring the processing process and wasting energy.
Baked products can also be packaged in trays or other packaging methods, placed in a plate freezer, and frozen by the plate freezer. Plate freezer is also suitable for customers with smaller output and budget. Depending on the size and water content of the product, the general freezing capacity is 300kg-1500kg, about 3 hours each time.
After the freezing is completed, the packaging is completed through the automatic packaging production line, and finally sent to the cold storage.