Advantages
Compact, versatile design.
High-rate product cooling.
Reduced spiral footprint due to accelerated cooling.
Controlled filtration of air drawn from the production room — removes bacteria, dust, and odors via dedicated filters.
Humidity control inside the chamber.
Forced-air cooling is the reduction of product temperature by directing air at a temperature below the product temperature across the product surface. It is most commonly implemented in closed, thermally insulated enclosures

Forced-Air Chamber Cooling

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After thermal processing, packaging a hot product is not permissible — it degrades quality, appearance, and flavor. Cooling of bakery, confectionery, ready meals, pizza, etc. must therefore be engineered into the production process.

Thanks to intensified heat transfer, forced-air cooling systems are physically more compact than natural-cooling solutions, at the expense of higher capital cost; the cooling cycle itself is also shorter.
Thermally insulated chamber for cooling products
Configurations of spiral conveyors with varying numbers of “inlets and outlets.” It is also possible to implement designs where the product enters and exits at the same level or at different levels
Various types of mesh used for transporting the product during the cooling process
The flexibility of the spiral conveying system supports numerous line configurations — circular or oval, with one, two, three, or four independent belts on a single drum, with product infeed and discharge at the same or different elevations.

A range of mesh-belt types accommodates virtually any product, loose or packaged — bakery goods, confectionery, packaged ready meals, and more.
Schedule a Consultation
Submit a request — we'll review your technical scope, prepare a preliminary estimate, discuss retrofits to existing lines, and stay with the project through every phase of delivery
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