After baking, biscuits exit the oven at 200°C or higher. They cannot be packed immediately. The cooling conveyor removes residual heat gradually, stabilises moisture content, and prevents cracking or softening during packaging. Soni Engineering Works manufactures two-tyre, three-tyre, and four-tyre cooling conveyors, crafted for integration with 32-inch to 60-inch production lines.
The number of tyre stages determines cooling time and temperature drop. Each stage adds a full pass through the conveyor, extending the cooling window.
Tyre Type | Passes | Cooling Time | Best For |
Two Tyre | 2 passes | 4–6 minutes | Soft dough biscuits, small batches |
Three Tyre | 3 passes | 6–8 minutes | Standard Marie, butter biscuits |
Four Tyre | 4 passes | 8–12 minutes | Hard dough crackers, cream-filled products |
Two-tyre systems suit compact lines where floor space is limited. Three-tyre systems are the standard for most mid-scale manufacturers. Four-tyre systems are required for hard dough products that need extended cooling to prevent moisture traps and ensure uniform texture.
Poor cooling creates three downstream issues. First, hot biscuits packed immediately trap steam, causing soft spots and reduced shelf life. Second, uneven cooling causes moisture gradients, leading to cracking during stacking. Third, insufficient temperature drop damages packing machine components and affects adhesive performance on wrapper seals. Soni’s cooling conveyors feature stainless steel mesh belts for heat dissipation, adjustable speed to match line throughput, and multi-tier layouts for compact installation. Band widths match standard production line sizes (32″, 48″, 60″). Speed ranges from 1 m/min to 10 m/min, covering trial batches to full-shift operation.
Choose based on product type and required cooling time. Two-tyre (4–6 minutes) suits soft dough biscuits and small batches. Three-tyre (6–8 minutes) is standard for Marie and butter biscuits. Four-tyre (8–12 minutes) is required for hard dough crackers and cream-filled products that need extended cooling to prevent moisture traps.
Match the cooling conveyor width to your oven and cutter widths. For small to mid-scale manufacturers in India, 32-inch band width is standard. For larger operations, 48-inch or 60-inch widths support high-capacity production. Contact Soni’s team with your oven and cutter specifications for seamless integration.
Yes. Soni’s cooling conveyors feature adjustable speed from 1 m/min to 10 m/min. Lower speeds extend cooling time for hard dough products. Higher speeds match fast-line throughput for soft dough biscuits. This flexibility allows one conveyor to handle multiple product types without equipment changes.
