- Product inlet temperature — ≥ +96 °C (+205 °F).
- Product outlet temperature — ≤ +28 °C (+82 °F).
- Climate-control system automatically switches between forced-air cooling and fresh-air ventilation. Supply scope: fan, air filter, ambient-air temperature sensor, motorized damper, heat exchanger.
- Cooled-product discharge height — 900 to 1,000 mm (35.4–39.4 in) above floor level.
- Cladding — sandwich panels with polymer coating.
- Frame — sectional, bolted construction, painted steel.
- Automated control system; operator interface via touchscreen panel.
- Automatic climate control; process parameters inside the chamber are maintained independently of ambient conditions.
- Process parameters inside the cabinet: temperature 10–20 °C (50–68 °F); design value 18–20 °C (64–68 °F).
- Bread-to-cradle loader.
- UV germicidal lamps.
- Protected-type luminaires for inspection of dough pieces.
- Cooling-time adjustment range — 80–120 min (design value 100 min).
- PMRV drive station — indexed (stepwise) cradle motion with VFD speed control.
- Visual and audible status indication; layout and execution per project agreement.
- Conveyor operating modes — manual and automatic.
- Access platforms for the climate-control unit; internal service walkways.
- All components in contact with bread are made of materials approved for food contact.
- Front panel houses manual power on/off controls with visual and audible indication; labels identify each control and its state.
- Touchscreen on the front panel displays process parameters (temperature, time, etc.).
- Primary temperature sensors are installed inside the chamber.
- Active air-recirculation fan ensures uniform temperature distribution throughout the working volume.
- Sensor-position mechanical adjustment is provided.
- Power and control wiring is routed in dedicated cable trays / conduits.
The chamber is supplied as a complete, knock-down (KD) package.
Kobrin
Baranovichi
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