Since baked bread from the oven is hot, it must be cooled down before packaging. Natural cooling method is the
most preferred for good tasting.

It must be classified into an overhead and spiral type. Usually, the overhead type is being more frequently used.
The overhead type allows the user to use the bottom area after being installed at the top of the factory.
It causes fewer troubles and provides easy maintenance.

The bread cooling time and handling time per hour will determine the width and the length of the conveyor.
The cooling time will differ based on the surrounding temperature, bread size and bread type.

The bread size and bread type will determine the moving belt type. The conveyor driving speed may be adjusted.