An optimized belt can boost throughput for bakers while cooling and freezing product more efficiently. 

Each option comes with its advantages and disadvantages, depending on the needs of an operation.

Some baked products are easier to freeze than others.

The latest technology makes it easier for bakers to monitor cooler and freezer performance and maintenance.

Small changes to a cooling or freezing operation can make a big difference in throughput.

Bakers are making better use of data, and design improvements are moving conveyors forward.
 

Conveyors running through scorching and freezing temperatures need care to ensure they keep running.

Longer belts are heavier and have more wearable parts but improved design helps with challenges.

A lack of time and talent in bakeries challenges facilities to get all of the necessary tasks completed.

Keeping belts clean can extend their life as the buildup of flour, dough, frost and more can increase tension in conveyor belts.