METHOD AND APPARATUS FOR COOLING BREAD JUST AFTER BAKED

摘要

A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling chamber is maintained at 5-20 degrees, hydrated air m is supplied in an upstream side part of the transfer direction of the conveyor where temperature is highest in the cooling chamber 1 to form an atmosphere of high absolute humidity around the transfer passage of the bread f by virtue of the heat of the bread f just after baked, by which the transfer space 3 surrounding the transfer passage of the conveyor 2 is rendered highly humid with relative humidity of 60% or higher, as a result, cooling time is reduced, eating quality is maintained by preventing evaporation of water from the bread while it is cooled just after it is baked, process yield is increased resulting in a reduced processing cost, temperature in the center part of the bread is properly lowered so that the bread can be cut well without developing a rough cut surface.