Plants upgrade the oven, then discover the spiral cooler cannot clear it. Here is how to size cooling before it costs you a shift.
Almost every capacity project we are called into starts the same way: the oven was replaced, the bake rate went up, and product now backs up before packaging.
Cooling capacity is a function of three things — product mass, entry temperature and the dwell time your packaging film can tolerate. Two of those change the moment you change the oven.
The practical sequence is to fix the target rate first, then size cooling, then confirm packaging can accept the delivery rate. Doing it in the other order is how a plant ends up with a new oven running at 70%.
coolingline design
