PASTRY COOLING
COMPARISON BETWEEN FAN COOLING AND NEW TOAST RAPID COOLING
- Personnel Cost Raise: There are only one direction by fan cooling, the staff has to change the plates frequently to let the fan to chill.
- Quality Difference: The temperature are different between the first bun and the last one.
ADVANTAGES
We use the Germany thermal image machine to exam the evenly chill status.
BEFORE AND AFTER
CHILLING IN CART
The thermal image shows the temperature change through time.
Temperature curve of surface, bottom and the core of the pastry.
