
![]() |
Edward Lowton
Editor |
![]() ![]() |
ARTICLE
Bakery cooling
14 January 2015
The shelf life of baked products is significantly affected by how fast the product cools.

Slow cooling of product can result in mould growth before the end of the shelf life. Evaporative cooling can solve this problem at a fraction of the cost of air conditioning.
Free quotations available
MORE FROM THIS COMPANY
- Prepared for sizzling summers
- Direct evaporative cooling
- Evaporative cooling: Keeping costs low
- Save on cooling costs
- Cooling solutions
- Cutting cooling costs
- Is the cost of air conditioning getting you hot under the collar?
- Low energy cooling and ventilation solutions
- Low energy cooling and ventilation
- Fresh air cooling
RELATED ARTICLES
- No related articles listed
OTHER ARTICLES IN THIS SECTION