WHEN THOUGHT AND ACTION GO HAND IN HAND.
Recipes for efficiency.

Equipment Overview - Wafer Book Coolers

Before cutting, the cream-filled wafer books have to be continuously cooled to solidify the fat cream which was applied in warm condition. The cooling time depends on the respective product and is about 5 – 15 minutes.

 

The right choice of a wafer book cooler depends on the one hand on the end product condition and on the other hand on the production conditions at the customer facilities.

 

The spiral cooler SPK for example is suited for the cooling of wafer books, waffles and for products which must not be turned over as they are sprinkled with nuts or brittle. For plants limited in length, there is the cooling tower KKV available.

SPK

SPK

Long cooling distances in a narrow space.
WK-WKF

WK-WKF

Wafer book cooling in production lines with small space.
KKV

KKV

The space-saving method of wafer book cooling.
KKH

KKH

Continuous cooling of ice cream cones and cream-filled wafer products.
PUK

PUK

Continuous production flow by integrated buffer function.