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Magnatech Rack cooler

One of the greatest obstacles in the modern bakery is that of the waiting times which are necessary to allow the baked products to cool.
These waiting times not only slurp up work but also lead in an increase in trolleys, baking plates and tins. Moreover, it reduces the available space, which results in chaos in the workplace.
Until recently, you could not do otherwise than accept that baked products required a specific cooling time and that this could not be forcibly shortened without a loss of quality of your product. This has now changed.
The Magnacooler was conceived in collaboration with experienced bakers to make the above-mentioned problems a thing of the past – this through reducing the cooling time to a time which corresponds to the baking time.
Rapid cooling not only saves you time, but extends the shelf life of your products, as there is less moisture loss and less time for the formation of moulds before that your products are packedOne of the greatest obstacles in the modern bakery is that of the waiting times which are necessary to allow the baked products to cool. These waiting times not only slurp up work but also lead in an increase in trolleys, baking plates and tins. Moreover, it reduces the available space, which results in chaos in the workplace.
Until recently, you could not do otherwise than accept that baked products required a specific cooling time and that this could not be forcibly shortened without a loss of quality of your product. This has now changed.
The Magnacooler was conceived in collaboration with experienced bakers to make the above-mentioned problems a thing of the past – this through reducing the cooling time to a time which corresponds to the baking time.
Rapid cooling not only saves you time, but extends the shelf life of your products, as there is less moisture loss and less time for the formation of moulds before that your products are packed..

Your gain
Quality improvement of your products.
Longer shelf life of your products.
Faster slicing, cutting and packing = faster distribution.
Reduces cooling time.
Resists mould formation.
Fewer bacteria.
More free space in your bakery.
Less moisture loss.
Cooling in accordance with HACCP (Food and Consumer Product Safety Authority) standards.
Pre-known winter and summer cooling times.
Greater work comfort => greater return.
Less condensation on the walls and ceilings (=cost-saving upkeep of the workplace).
A quicker turnover of trolleys, baking plates and tins, etc. (= less trolleys, baking plates and tins will be required to follow the same production capacity).

 

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J. Gottlieb - All your Bakery Equipment     24/ 45 Hataas St, Kfar Saba, Israel  Tel:+972-9-7667866 Fax: +972-9-7667877