Bakery Cooling Systems
The Henry Group offers a variety of cooling systems for the industrial baker. Our bakery cooling systems for bread and dough are sized and designed to meet the needs of each application and product specification. We provide tunnel cooling systems like our in-pan coolers used on many cake lines. Spiral coolers are predominant and serve many applications within the industry, THG provides bakery cooling systems for bread complete with enclosures and refrigeration. Our tray cooling system adapted from the technology used in our tray proofers can be configured as an ambient bakery cooling system for dough that can fit in extremely tight situations. Tray cooling allows for overhead cooling of a product on pans and includes elevators and lowerators to bring the product down to working heights and discharge conveyors to packaging.
Bread & Dough Cooling Products
- In-Pan Tunnel Cooler for products in pans
- Spiral Cooler Conveyors
- Ambient Dwell-Time Cooler Conveyors
- Tray Coolers
- Pan Coolers
Choosing a Cooling System
Each THG cooling system is sized for the product and the application. The choice usually comes down to how the product travels (in pans, on pans or loose), how long it needs to cool, and how much floor space the plant has.
- In-pan tunnel coolers: product stays in its pans or foils on a mesh belt, typically fed straight from a tunnel oven. Used on many cake lines.
- Spiral coolers: product rides a belt around a spiral, fitting a long cooling path into a small footprint. THG provides spiral cooling for bread complete with enclosures and refrigeration.
- Tray coolers: pans ride trays around an overhead circuit, so cooling can sit above other equipment or on another floor.
- Ambient dwell-time cooler conveyors: conveyors that give product time to cool in room air on its way to packaging.
Ambient or Conditioned
Ambient coolers use plant air. Conditioned systems add stainless insulated enclosures, ductwork and conditioning or refrigeration units, and the system PLC holds the cooling temperature. Conditioned cooling is used when room air can't bring the product down in the time or space available.
From the Oven to Packaging
Cooling sits between the oven and packaging, so the cooler has to take product from the oven discharge and hand it on at the rate the line runs. THG builds the oven unloaders, in-pan cooler transfer loaders, elevators, lowerators and conveyors that move product into and out of the cooler, vacuum depanners where product has to come out of the pan, and bread baggers at the end of bread lines.
Sizing and Configuration
- Cooling time and capacity sized to each product and application
- Ambient, conditioned or refrigerated cooling
- Stainless insulated enclosures, ductwork and conditioning units
- Cooling temperature control from the system PLC
Cooler Service
THG's cooler services cover racetrack cooler rebuilds, in-pan and spiral cooler repairs, replacement parts, and installations and relocations, for THG coolers and those from other manufacturers.
Common questions
Which cooler is right for our product?
Start with how the product travels and the space you have. Product in pans or foils usually suits an in-pan tunnel cooler; loose bread suits a spiral; product on pans in a tight building suits a tray cooler. THG sizes the system to your product and line.
Do you supply the enclosure and refrigeration?
Yes. THG provides cooling systems complete with stainless insulated enclosures, ductwork and conditioning or refrigeration, with the cooling temperature controlled from the system PLC.
Can you service our existing coolers?
Yes. THG's cooler services include racetrack cooler rebuilds, in-pan and spiral cooler repairs, replacement parts, and installations and relocations, including coolers from other manufacturers.
Talk with THG about your equipment.
Share your product, the process and the equipment you need to connect.