Cooling Conveyor for Raw Bakery Dough

An existing fryer feeds the 195° degree product onto this bolted-construction conveyor. It then moves through three tiers of 34 ft by 20 in. cooling wire mesh before discharging onto an existing icing machine.
A pitched "chute" guides the product as it gently rotates on its back side. The product then moves through another 34 ft through the second tier then uses the same angled chute approach on the opposite end, dropping onto the third tier.
The system only runs about 5 fpm, during the entire 94 ft of conveyor belt, allowing time for product to reach the required cooled temperature. Conveyor discharge ends feature minimum diameter nose-bar or minimum diameter sprockets for ease of product transfer.
View the machine in action at https://youtu.be/LZ3WkTjtLyw.