Standard Features:

• Washed and humidified clean air is passed over the hot bread on racks.
• Minimises moisture loss bread during cooling cycle . thus the product
  remains softer and retains higher moisture/weight.
• Heat removed form bread is forced out of the bakery hall,thus reducing
  discomfort to workers during summer or hot weather.
• Less number of racks required as cooling time becomes shorter before slicing
• Automatic rack pusher can ne supplied if required.