HOW THE MAGNACOOLER WORKS
Air taken from outside
Air is reused/moisture recycled
Heat and humidity taken from product
Humidity and temperature probes monitor the air from your product, the SmartCool software will then begin to gradually mix the air from the outside with the hot air and moisture from your product and reintroduces the cooler air towards the products, this ensures a minimum loss of flavour and moisture.
Inlet Filter (type 7)
Air is taken from outside, goes through the inlet filters and is then compressed.
Valves
A part of the 'heated' air is reused by opening valves and a bypass section. By reusing this air, the incoming air has a perfect mixture of temperature, humidity and aroma.
Inlet Panel
Display
Outlet Panel
The Magnacool SmartCool software will monitor and minimise the amount of air taken from your product and vented outside ensuring maximum moisture and flavour retention.
Outlet Filter (type 7)
The air is filtered again through the outlet filters (to HACCP standards), on its way outside.
MAGNACOOL TEST RESULTS
Testing done at BPA Boulangerie & Patisserie Association France
COOLING TIME
What we tested
250g cooked vienna rolls and pre-baked baguettes.
What we did
We cooled two batches of the product, one in the traditional way of leaving to cool, and one with the Magnacooler.
Products being packed. Racks and trays returned to production area
Products on the road for delivery
Magnacooler reaches core temp. 38°C approx. 14 mins
The Results
Tests showed that the Magnacooler allows faster product cooling.
The quicker your product is cooled, the less bacteria develops and the longer your product stays fresh!
Still cooling!
Traditional cooling reaches core temp. 38°C after 34 mins