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Bread Cooler. Equipment of varying complexity, as cooling conveyors (q.v.) and vacuum coolers (q.v.), used to reduce the temperature (q.v.) of the bread emerging from the oven (q.v.) so as to render it suitable for slicing (q.v.) and packaging (q.v.). Cooling may be effected by product exposure to the atmosphere, convection (q.v.) air currents, cooled air, or to a vacuum (q.v.), with each method requiring variable periods to attain the desired product temperature level.