HOW IT WORKS

magnacooler

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. 

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Inlet Filter (type 7)

Air is taken from outside, goes through the inlet filters and is then compressed.

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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.

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Inlet Panel

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Display

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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.

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Outlet Filter (type 7)

The air is filtered again through the outlet filters (to HACCP standards), on its way outside. 

 

MAGNACOOL TEST RESULTS

COOLING TIMES
 

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.

The Results

Tests showed that the Magnacooler allows faster product cooling.

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The quicker your product is cooled, the less bacteria develops and the longer your product stays fresh!

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Magnacooler reaches core temp. 35°C approx. 17 mins

Products being packed. Racks and trays returned to production area
Products on the road for delivery
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Still cooling!

Traditional cooling reaches core temp. 35°C after 40 mins