GB2177586A - Method of and apparatus for cooling bread - Google Patents

Abstract

A method of cooling bread is provided in which cooling air is passed through consecutive cooling zones (A, B, C) either opposite or transverse to the direction of travel of the bread through the zones 5. In one embodiment a first air supply (102) is passed across a first cooling zone (A) and removed via ducts (105, 106) to be reconditioned in 102 before recirculation and a second air supply (103) passed across second and third cooling zones (B, C) and removed via ducts (107, 108) to be reconditioned in 103 before recirculation. A third air supply may be included to supply the third zone (C) independently of, or in conjunction with, the second air supply. In a second embodiment bread is carried on a spiral conveyor 5(i) upwards through first and second zones (A, B) while air is passed downwards from the top of the second zone through the two zones. A second spiral convey 5(ii) carries the loaves downwards through a third cooling zone (C) while cooling air is passed upwards through the zone. The method enables evaporative weight losses to be minimised during the cooling process. <IMAGE>

Description

SPECIFICATION Method of and apparatus for cooling bread This invention relates to a method of and apparatus for cooling bread.

Various proposals have been made for cooling newly baked bread from about 98"C, the temperature at which it leaves the oven,to approximately 27"C in a condition satisfactory for bagging and slicing.

As an illustration of cooling in a known apparatus reference is made to Figures 1 and 2 oftheaccom- panying drawings; Figure 1 showing an arrangement of loaves fortravel as a block through the apparatus and Figure 2 giving an indication of changes in tem peratureand humidity of the air surrounding the loaves as they pass through two initial zones A and B ofthe known cooling apparatus.

Referring to Figure 1 the known apparatus handles loaves as blocks of some 50 sections each including 5 - 7 shelves of loaves, each shelf carrying 1 row of approximately 30 loaves extending transverse to the line of travel of the block. The blocks are fed sequentially into a cooling tunnel along a first path in the tunnel, travel to a transfer zone where each block is transferred to a second path and travels along the second path backtothetunnel bread exist which isat the same tunnel end as the blocks ariginally entered.

Cooling air is blown into the tunnel and in a well known configuration in use today first meets the newly arrived blocks of hot bread and leaves after flowing overthe blocks from the hottest bread to cooled bread about to leave the tunnel.

We have determined that in such a system, see Figure 2, the air enters at A, the airtemperaturethen rapidly rises and humidity rapidly falls in afirstzoneA which isthe zone wherethe cool incoming aircon- tacts the hot newly entering baked bread, where after in a following zone B the temperature and humidity of the air rise and fall respectively relatively slowly.

These two zones occupy respectively about 10%-1 5% and 35%-40% of the cooling time. The effect ofthe rapid rise of temperature and fall in humidity in Zone A results in evaporation from the crust and approxi mately 30%-40% ofthe total weight loss occurs in zone A, but in zone B the hot low humidity air causes weight loss of some 50%-60% ofthetotal. In a third final zone C, being approximately 50% ofthe cooling time the balance of 10% oftotal weight loss occurs.

These weight loss percentages are, in known plant, in the range of 25 to 35 grms in respect of a standard 800 grm loaf.

Weight loss is important because current legislation, at least in the United Kingdom, requires a standard loaf weight of say 800 grms and baking efficiency determines the size ofthe dough piece requiredto produce an 800 grm loaf.

The present invention resides in a method of cooling bread comprising the steps of conveying bread through three consecutive active cooling zones in each of which zones the bread is cooled by a forced air flow, supplying fresh airto the second zone and to at least one ofthe first and third zones, exhausting air passing outofat leastthefirst andthird zones and in each active cooling zone forcing the cooling airto pass overthe bread in a direction opposite ortransverse to the direction of travel of the bread through thatzone.

According to a first preferred method there is provided a method of cooling bread comprising the steps of conveying loaves of bread through first, second and third active cooling zones, in each of which zones the bread is cooled by a forced airflow, feeding a first airsupplyto the first zone, passing said first airsupply through thefirstzone in a direction transverse to the direction of travel of the loaves and then exhausting the air, feeding a second airsupplyto the second zone, passing the second air supplythrough the second zone in a direction transverse to the direction oftravel ofthe loaves, and passing airthroughthe third zone in a direction transverse to the direction of travel ofthe loaves.

Air passed through the third zone may be from the secondairsupplyand/oraseparatethirdairsupply.

Where the second airsupply is used, air is either passed through the third zone after it has passed through the second zone or part ofthe second air supply is fed directly to the third zone by-passing the second zone.

As the second zone is the most critical in terms of potential weight losses, the second zone may be divided up into subzones which enable varying conditions to be provided within the zone.

Where a third air supply is used, it is expedient to locate the second and third zones adjacent each other and to supply airto these zones from a common air supply means positioned between them. Preferably, the second zone is disposed below the third zone, and airispassed upwardsthroughthethirdzoneand downwards through the second zone from the common supply means.

Afourth passive cooling zone may also be provided. This zone provides an additional crumb setting time which may prevent discolouration of the bread which can be caused by premature slicing of the loaves.

According to a second preferred method there is provided a method of cooling bread comprising the steps of conveying bread downstream through first, second and third consecutive active cooling zones, in each of which zones the bread is cooled by a forced air flow,feeding a first air supply through the second and firstzones,the air being fed in the downstream end of the secnd zone and exiting through the upstream end ofthe first zone, exhausting the airfrom the upstream end ofthefirst zone, feeding a second airsupply through the third zone, the air being fed in the downstream end ofthe third zone and exiting through the upstream end of the third zone and exhausting the air from the upstream end of the third zone, whereby the airflow in each zone is in the opposite directiontothe direction oftravel of the bread.

The method ofthe invention ensures that high quality air of relatively Iowtemperature and high humidity flows over the bread in the second zone at least where these values are most critical with respect to weight losses.

The invention also resides in apparatus for cooling bread comprising a conveying means for conveying bread through three consecutive active cooling zones in each of which zones the bread is cooled by a forced airflow, and meansfordirecting cooling airto pass overthe bread in each cooling zone in a direction opposite or transverse to the direction oftravel ofthe bread through that zone, said flow directing means including means forsupplying fresh airto the second zone and to at least one ofthefirst and third zones, and exhaust meansfor exhausting air passing outof at Ieastthefirstand third zones.

According to a first preferred embodiment there is provided a bread cooling apparatus comprising a cooling chamberthrough which extends a conveyor means for conveying loaves of bread from a region where bread enters the chamber, through first, second and third consecutive active cooling zones in each of which zones the loaves of bread are cooled by a forced airflowto a bread exit region, air supply meansforsupplying airto the first zone, air exhausting means for exhausting air delivered by said first air supply means from said cooling chamberafterpas- sing through said firstzonetransverse to the direction oftravel oftheconveyor, meansforsupplying airto the second and third zones and means for exhausting said airfrom said cooling chamber after passing through said second and third zones transverse to the direction oftravel ofthe conveyor.

According to a second preferred embodiment there is provided apparatus for cooling bread comprising a first cooling tunnel means having a conveyor means having a first portion extending through the first cool ingtunnel meansforcarrying loavesfromaregion where bread enters the tunnel to a bread exit region, a firstairsupply means for supplying cooling airtothe firsttunnel means,first exhaust means for exhaust- ing airfrom said first cooling tunnel after passing through said first cooling tunnel in a direction opposite to the direction of travel of the conveyor means throughthefirsttunnel means, a second tunnel meansto receive bread from thefirsttunnel means and having a second portion of the conveyor means extending therethrough for moving the bread through the second tunnel means, second air supply meansforsupplying cooling airtothesecondtunnel means and second exhaust meansforexhausting air from said second cooling tunnel after passing through said second cooling tunnel in a direction opposite to the direction of travel ofthe conveyor means extending through the second tunnel means.

A better understanding ofthe invention may be gained from the following description of preferred embodiments thereof, reference being made to the further accompanying drawings, wherein: Figure 3 is a diagrammatic side elevation of a bread cooling plant; Figure 4 is a section on the line IV-IV of Figure 3; Figure 5is a diagrammatic plan view ofthe plant; Figure 6is a plan view of a part of a conveyor; Figures 7and 8are respectively sections on lines VII-VII and VIlI-VIlI of Figure 6; Figure 9 is a side view, partially in section offurther bread cooling plant; Figure Wis a plan view ofthe plant of Figure 9; and Figure 11 is a sectional view along the lineXI-XI in Figure 10.

Referring to Figures 3 to 5 there is shown a main casing 1 having air conditioning and airflow drive means generally indicated at 2, the precise nature of which does not concern us save to say thatthey will deliver air at a suitable temperature and humidity to a main air supply duct 3 and draw airfrom a main exhaustduct4. The casing also housesacontinuous airperviousconveyor5which includestwospiral runs 5(i) and 5(ii), the former serving to lift loaves through cooling zones A and B and the latterto lower loavesthrough cooling zone C,this configuration giving the requisite travel time of the loaves within the main casing for cooling to be effected.Each spiral portion is within a vertical tunnel defined by the casing and by a casing partition, and an internal partition, the casing partition and internal partition being marked at 6 and 7 suffixed (i) or (ii) according to whether it is to define the first tunnel forthefirst spiral or the second tunnel for the second spiral. Between the casing partitions 6(i), 6(ii) is a first tunnel exhaust duct9 which communicates with the main exhaust duct4 at 10, with the upper region of spiral 5(i) at 11 and the lower region of spiral 5(ii) at 12. Beneath a floor 15 ofthe main casing is a conditioned air inlet duct 16, which communicates with the main airsupply duct 3. Duct 16 communicates with duct 17 defined by internal partition 7(i) and with the second tunnel throughthefloorunderthespiral 5(ii).

The bread entry region is indicated at 20 and the bread exit region at 21, that isto say atthe lowercross run of the conveyor. The particular means of delivering bread and removing it are not described since loaf feeding and removal devices are known.

Referring now to Figures 6,7 and 8, the conveyor is made up of links 30 each comprising a spar 31 having fingers 32 extending in opposite directions in the same planefrom the spar, a head piece 33forcoupling the sparto a chain 34 by means of a pair of bolts 35. The chain has rollers 36 which run in atrack37 supported bythe internal partitions, and hexagonal recesses 38 which receive the bolt heads to hold the heads against rotation thereby enabling the bolt nuts 39 to be removed when a link requires to be changed.

Each finger 32 has an elongate aperture 40 and the apertures ofthefingers on each side of each spar and the adjacent apertures ofthefingers of the adjacent spar receive a support rod 41 which provides intermediate support at the curved runs ofthe conveyor where neighbouring spars diverge, in the straight runs each finger of each spar overlying the neighbouring spar. Each support rod 41 is coupled to a centering plate 42 which overlies part of the two adjacent head pieces, and is coupled to the head pieces 33 and to the chain 34 by bolt35 (Figure 8). The end of each support rod remote from the chain is encased in a runner block 43. The fingers stand proud of their spars as shown in Figure so that the spars do not themselves engage the loaves. Also the fingers are preferably angled relative to their spars to provide a support which will extend generally along the path of the conveyor at the curved runs. The outer end of each spar terminates in a running block 44 having a radially outermost limb 45 which abuts adjacent running blocks 43 when the conveyor path is not curved, and a radially inner limb46which serves as afinger 32 and has an aperture 40 in which a support rod is received. The running blocks 43,44 are supported by atrackcarried by the casing and the casing partition.

It will be seen that the cooling plant described pro videsthe bread flow and airflowdesirableto provide cool humid airforthe zone B, the upper region of spiral 5(i), and that air passes to the bread entry region ofthat spiral, i.e. zone A, and when heated and dried air can be returned for cooling and humidifying.

In that respect water sprays may be positioned in the lower region of spiral 5(i) as taught in ourcopending application No.8302982 published as No. 2134636 to assist in bread cooling. There is also a fresh supply of cooling airatthebread exit region of lowering spiral 5(ii) which corresponds to zone C. The air in all cases permeates readily through the bread in countercurrent.

Turning now to Figures 9to 11 a second embodimentofthe bread cooling apparatus is shown. Inthis embodiment hot freshly baked bread enters the cool ingchamberofthecooling plant at the beginning of zone A (Figure 9) from where it travels through zone B, istransferred to an upperlevel,travelsthrough zone C and finally through zone Dafter which thethen cooled bread is removed for slicing and bagging.

Thus the bread enters and leaves at the same end of the cooling chamber 101. The loaves of bread are arranged in conventional blocktransferform, e.g. as described with reference to Figure 1 although the size ofthe blocks is of course variable. As the blocks travel through zones A, B and C, cooling airfrom aircondi- tioning plants 102 and 103 is passed acrossthe shelves in an upward direction, i.e. generally perpen dicularto the direction of travel ofthe loaves, from the lowermost shelf to the uppermost shelf.

Airconditioning plant 102 provides cooling airfor loaves in zone A, where the bread is at its hottest. Air from the atmosphere is conditioned to a predetermined temperature and humidity and driven into the cooling plant along duct 104 beneath zone A. The air flows up through the shelves and increases intemperature as it passes over the hot bread. The increase in temperature is accompanied by a decrease in relative humidity and the airabsorbswatervapoureva- porated from the bread. The air passes from the top of zone A into outlet ducts 105 and into exhaust duct 106 which returns the heated airto the conditioning plant 102 where it is reconditioned. This arrangement of ducts can be clearly seen from Figure 11.

Similarly to conditioning plant 102, air conditioning plant 103conditions airto a predeterminedtemperaturn and humidity. The conditioned airentersduct 104 atthe opposite end from plant 102. The airfrom conditioning plant 103 flows up through zone B and then into and through zone C at the top of which it is extracted through outlet ducts 107 into an exhaust duct 108 which returns the heated airtotheconditioning plant 103.

There is noforced airflowthrough zoneD and in this zone the bread cools under static air conditions.

The inclusion ofthisfourth zone has been found to be advantageous since it provides a so-called crumb setting time which is sometimes necessaryto avoid discolouration ofthe bread as can happen if the bread is sliced too soon. Thus, when the bread loaves are removed from the cooling plant they are reading for slicing and bagging.

Because a fresh air supply is used in zone B the amount of moisture absorbed is less than would have been the case had the heated airfrom zone A been passed through zone B. This is because the relative humidityofairfalls rapidly with an increase in temperature- a 1"C rise in temperature causes a fall in relative humidity of 3%. Thus, using afresh air supply as opposed to a hot hotdryairsupplyreducesevapora- tion from the loaf and hence the consequential loss in weightofthe loaf.

By using separate air supplies it is possibletovary thetemperatureand humidityoftheairsuppliedto the respective zones as well as the quantity of air, allowing the optimum conditions to be selected.

Attainment ofthis objective is facilitated by the air being passed overthe bread in a direction transverse to its movement.

One possible modification to the apparatus ofthis embodimentwould betoremoveairfromthetopof zone B in a similar mannerto zoneAand provide a fresh air supply for zone C.

In accordance with another modification to the apparatus described above the second cooling zone B is in effect subdivided into a number, e.g. two succes sivezonesBl, B2,therelativeamountsofconditioned air supplied to these zones from the conditioning plant 103 being controlled, such as by baffling in the duct 104, to obtain optimum conditions forthe cooling process. When modified in this way the apparatus becomes a five zone coolerwith four active cooling zones and the final crumb setting zone.

Afurther improved method embodying the invention involves feeding separate supplies of cooling air to zonesBandCtoflow in opposite directions over the bread in these zones. This method can be carried out in an apparatus constructed generally as described above and shown in the drawings but modified so that airfrom the conditioning plant 103 is delivered to the top of zone Band to the bottom of zone C, for example through a system of ducts arranged in similar mannerto the ducts 105, 106. The cooling air entering zone B passes downwardly over the loaves of bread in this zone and is then collected by outlet and exhaust ducts underlying zone B in place ofthe duct 104, to be returned to the plant 103.

The cooling air entering zone C at its bottom passes upwardly through this zone and is collected by the outlet ducts 107 to be carried back to the plant 103 by the exhaust duct 108. By arranging forthe airtoflow downwardlythrough zone B and upwardly through zone C a more even temperature from top to bottom ofthe cooling tunnel can be obtained in the region of these zones. In addition by virtue of a separate air feed being provided for zone C greater control over the cooling process becomes possible. Of course in this embodiment ofthe invention the zone B can be divided into successive zones B1, B2 as mentioned above. lnthatcasethe supply duct will include baffles or other adjustable means enabling the amounts of air delivered to the respective zones B1, B2, Cto be varied to suit the particular cooling requirements. As a rule the demand of cooling airfor zone Cwill be small compared with zone B. In all embodiments the time spent by the loaves in zone A is less than that spent in either zone B or zone C.

Claims (37)

1. Amethodofcooling bread comprising the steps of conveying bread through three consecutive active cooling zones in each of which zones the bread is cooled by a forced airflow, supplying fresh airto the second zone and to at least one ofthefirstand third zones, exhausting air passing out of at leastthe first and third zones and in each active cooling zone forcing the cooling air to pass over the bread in a direction opposite or transverse to the direction of travel of the bread through that zone.

2. Amethodofcooling breadcomprisingthe steps of conveying loaves of bread through first, second and third active cooling zones, in each of which zonesthe bread is cooled by a forced airflow, feeding a first air supply to the first zone, passing said first air supply through the first zone in a direction transverse to the direction of travel ofthe loaves and then exhausting the air, feeding a second air supply to the second zone, passing the second air supply through the second zone in a direction transverse to the direction of travel ofthe loaves, and passing air throughthethird zone in a direction transverse to the direction of travel of the loaves.

3. A method according to claim 2 wherein air pas sed through thethird zone comprises airfromthe second airsupply.

4. A method according to claim 3, wherein said air from the second airsupplypassesthroughthethird zone after passing through the second zone.

5. Amethod accordingtoclaim 2,3 or 4, wherein air passed through the third zone comprises airfrom a third air supply.

6. A method according to claim 3, wherein the second and third zones are located adjacenteach other and air is supplied to these zones from a common air supply means positioned between them.

7. A method according to claim 6, wherein the third zone is disposed above the second zone, and air is passed upwards through the third zone and downwards through the second zone from said common supply means.

8. A method according to any one of claims 2 to 7, wherein the second zone comprises first and second subzones, and relative amounts of air passed through said first and second subzones are adjusted according to the cooling requirements.

9. A method according to any one of claims 2 to 8, wherein airfrom the respective air supplies after having passed through the cooling zones is exhausted.

reconditioned and fed back to the respective air supplies.

10. A method according to anyoneofclaims2to 9, wherein air delivered to each air supply is conditioned to a respective predetermined temperature and humidity.

11. A method according to any one of claims 2to 10, wherein the loaves of bread are conveyed through a fourth cooling zone after said third zone, said fourth zone being a passive cooling zone.

12. Amethodaccordingto anyoneofclaims 2to 11 ,wherein the time spent by the loaves of bread in passing through the first zone is less than thetime spent by the loaves in passing through either of the second orthird zones.

13. Apparatusforcooling bread comprising a conveying means for conveying bread through three consecutive active cooling zones in each of which zonesthebread is cooled by a forced airflow, and meansfordirecting cooling air to pass overthe bread in each cooling zone in a direction opposite ortransverse to the direction of travel of the bread through that zone, said flow directing means including means for supplying fresh air to the second zone and to at least one ofthe first and third zones, and exhaust means for exhausting air passing out of at leastthe first and third zones.

14. A bread cooling apparatus comprising a cooling chamberthrough which extends a conveyor means for conveying loaves of bread from a region where bread enters the chamber, through first, second and third consecutive active cooling zones in each of which zones the loaves of bread are cooled by aforced airflow to a bread exit region, airsupply meansforsupplying airto the first zone, airexhausting meansforexhausting air delivered by said first air supply means from said cooling chamber after passing through said first zone transverse to the direction of travel of the conveyor, means for supplying air to the second and third zones and means for exhausting said airfrom said cooling chamber after passing through said second and third zonestransversetothe direction of travel ofthe conveyor.

15. Apparatus according to claim 14, wherein the meansforsupplying airto said second and third zones comprises means for supplying fresh air to each ofthe second and third zones.

16. Apparatus according to claim 14, wherein the meansforsupplying airto said second andthird zones comprises means for supplying fresh air to the second zone, andthethird zone is arranged to receive airfrom the second zone.

17. Apparatus according to claim 14, wherein the second zone comprises first and second subzones, andmeansforsupplying airtothesecondzonecom- prises meansforvarying the relative amounts of air passing through the first and second subzones.

18. Apparatus according to any one of claims 14 to 17, wherein the third zone is disposed abovethe secondzoneandthemeansforsupplying airtothe second and third zones is arrangedto deliverairtothe top ofthe second zone to pass downwardsthrough the zone and to deliver air to the bottom ofthethird zone to pass upwardsthrough thethird zone.

19. Apparatus according to any one of claims 14 to 18, wherein the air exhausting meansarecon- nected to conditioning means for reconditioning air exhausted from the cooling chamber, the air supply means being connected to receive air from the conditioning means.

20. Apparatus according to any one of claims 14 to 19, wherein the cooling chamber comprises a fourth cooling zone, said fourth cooling zone being a passive cooling zone supplied with loaves from the third zone by the conveyor means.

21. A method of cooling bread comprising the steps of conveying bread downstream through first, second and third consecutive active cooling zones, in each of which zones the bread is cooled by a forced air flow, feeding a first airsupplythrough the second and first zones, the air being fed in the downstream end of the second zone and exiting through the upstream end ofthefirstzone, exhausting the airfrom the upstream end ofthe first zone, feeding a second air supply through the third zone, the air being fed in the downstream end of the third zone and exiting through the upstream end ofthe third zone and exhausting the airfrom the upstream end ofthethird zone, whereby the airflow in each zone is in the opposite direction to the direction oftravel ofthe bread.

22. Amethod according to claim 21,whereinthe bread is lifted on a first spiral conveyor portion and lowered on a second spiral conveyor portion, one of said conveyor portions passing throughthefirstand second cooling zones, and the otherthrough thethird cooling zone.

23. A method according to claim 22, wherein air is supplied to the cooling zones from beneath the con- veyor portions, air passing over the lifting conveyor portion being fed upwards through a ductsur- rounded by the lifting conveyor portion to the top of the lifting conveyor portion and down overthe loaves of bread on the lifting conveyor portion.

24. A method according to claim 23, wherein air passing over the lowering conveyor portion is supplied to the bottom ofthe lowering conveyor portion, and is exhausted atthetop of the lowering conveyor portion.

25. A method according to any one ofclaims 21 to 24, wherein air exhausted from the first and third zones is fed to a common exhaust duct.

26. Apparatusforcooling breadcomprisingafirst cooling tunnel means having a conveyor means hav ingafirstportion extendingthroughthefirstcooling tunnel meansforcarrying loaves from a region where bread entersthetunnel to a bread exit region, a first air supply meansforsupplying cooling airtothefirst tunnel means, first exhaust meansfor exhausting air from said first cooling tunnel after passing through said first cooling tunnel in a direction oppositetothe direction of travel of the conveyor means through the firsttunnel means, a second tunnel means to receive bread from the first tunnel means and having a second portion ofthe conveyor means extending therethrough for moving the bread through the secondtunnel means,secondairsupplymeansfor supplying cooling airtothe second tunnel means and second exhaust means for exhausting air from said second cooling tunnel after passing through said second cooling tunnel in a direction opposite to the direction of travel of the conveyor means extending through the second tunnel means.

27. Apparatus according to claim 26, wherein the first portion of the conveyor means comprises a first spiral portionandthefirsttunnel means comprises an innerwall defining an airsupplyductandanouter wall surrounding the spiral portion.

28. Apparatus according to claim 26 or 27, wherein the second portion of the conveyor means com prisesasecondspiral portion and the second tu n nel means comprises an innerwallandanouterwall surrounding the second spiral portion.

29. Apparatus according to claim 28, wherein the conveyor comprising the first spiral portion is arranged to transport loaves of bread upwards through first and second active cooling zones and the second spiral portion is arranged to transport the loaves downwards through a third active cooling zone.

30. Apparatus according to claim 29, wherein the first and second air supply means are located beneath the first and second tunnel means respectively so that airfromthefirstairsupplymeanspassesthroughthe duct ofthe first tunnel means to the top ofthe first spiral portion and down overthefirstspiral portion to the first exhaust means located at the bottom ofthe firsttunnel, and airfromthe second airsupply means passes over the second spiral portion to the top of said second spiral portion where it is exhausted through the second exhaust means.

31. Apparatus according to claim 30, wherein the first and second exhaust means are connected to a common exhaust duct.

32. Apparatus according to claim 26, wherein the conveyor means comprises a plurality of loaf support links each comprising an elongate spar member having finger pieces located in the same plane and extending in opposite directions therefrom, each finger piece having an elongate aperture extending leng thwise of the finger piece, the finger pieces on the spar members being parallel with each other when adjacent links are in position in a straight run ofthe conveyor means and the spars are parallel,thefingers of one link extending to the spars of neighbouring links and being spaced from the fingers ofthe neighbouring links, and the apertures allowing for relative displacementofadjacent links atcurved portions of the conveyor.

33. Apparatus according to claim 32, wherein the finger pieces are set at an angle relative to the spars to lietangentiallyto the arc ofthe conveyor means atthe curved portions thereof.

34. A method of cooling bread substantially as herein described with reference to Figures3to 8of the accompanying drawings.

35. A method of cooling bread substantially as herein described with reference to Figures 9 to 11 of the accompanying drawings.

36. Apparatus for cooling bread substantially as herein described with reference to Figures 3 to 8 of the accompanying drawings.

37. Apparatusforcooling bread substantially as herein described with reference to Figures 9 to 11 of the accompanying drawings.