PAPADOPOULOS are used for round-top bread. The loaves bake in a versatile 120-foot tunnel oven with two burners and five zones with PLC controls and SCADA that monitor the steam, turbulence and temperature of the process. After robotic delidding and depanning, the bread travels on a conveyor to a dual-spiral cooler in a temperature-controlled clean room. The bakery uses a Reading Thermal Scorpion to validate the conditions of the oven and cooler. Mr. Revelakis said the bread is quickly cooled by its own evaporation at the first spiral, but then the process is adjusted to minimize evaporation and preserve moisture in the loaves to ensure freshness and extend shelf life. A five-axis robot then places the loaves on Packaged bread is robotically picked and placed into cardboard trays that are stacked and palletized. Sosland Publishing Co. 23_001099_Food_Macarons_HalfHoriz_US Mod: November 29, 2023 4:49 PM Print: 11/29/23 page 1 v2.5 π PRESENTATION PERFECT FOR ALL YOUR FOOD PACKAGING NEEDS ORDER BY 6 PM FOR SAME DAY SHIPPING COMPLETE CATALOG 1-800-295-5510 uline.com Untitled-4 1 48 Baking & Snack February 2024 / www.bakingbusiness.com 12/1/2023 3:09:45 PMhttp://www.uline.com http://www.bakingbusiness.com