CE 220V Central Drum Driven Spiral Cooling Tower for Bakery - Custom 650mm Width Conveyor System

Name: CE 220V Central Drum Driven Spiral Cooling Tower for Bakery - Custom 650mm Width Conveyor System
Brand: SAIMAI NEW INDUSTRIAL EQUIPMENT (GUANGDONG) CO.,LTD..

Industrial spiral cooling conveyor with central drum drive technology for automated bakery lines. Features constant belt tension control, low noise operation, and customizable dimensions. CE certified 220V system with turn-key solutions for efficient loaf bread cooling and extended lifespan.

Condition New

Usage cake and bread cooling

Place of Origin China

Warranty 1year

Packaging Details Wooden case, wooden pallet

Material 304 stainless steel

mochi rice cake drum lifter for forklift cake stand display

Product Description

CE Certified 220V Central Drum Driven Spiral Cooling Tower

Professional spiral cooling conveyor system designed for automated bakery production lines, featuring central drum drive technology for reliable loaf bread cooling operations.

Product Overview

This industrial spiral cooling tower integrates seamlessly into full automatic bakery production lines with an endless conveyor belt system that eliminates transfers. The central drum-driven friction-based mechanism ensures consistent performance with minimal maintenance requirements.

Key Technical Features

Customizable spiral system tailored to specific production needs
Compatible with various bakery product types and sizes
Advanced constant belt tension control system
Low maintenance design with extended operational lifespan
Complete turn-key system solutions available
Integrated Human Machine Interface for operational control
Extremely low noise levels for improved working environment
CE certification and 220V power operation

Customization Specifications

For optimal system design, please provide the following parameters:

Parameter	Details Required
Conveyor Type	Specify preferred conveyor configuration
Belt Dimensions	Length and width of conveyor belt
Tower Structure	Height, diameter and quantity of layers
Flow Direction	In-feed and out-feed directions
Product Type	Specific bakery products to be processed
Production Capacity	Hourly throughput requirements
Workspace	Available workshop area for installation