Cooling Product in Small bakery

Good morning,

we have the same issue in our bakery, not cooling product fast enough.

Production wants to get away with covering the fan with fan covers but I'm against it since all kinds of debris are blown onto the product. Fans are on a cleaning schedule.

I just performed air testing placing petri plates onto the fans during a normal production day.

I also suggested using regular screen doors instead of fan covers to get a better air flow.

What are your thoughts?

Split from similar problem topic in this 2017 thread -

https://www.ifsqn.co...a-small-bakery/

This is a classic cooling problem and discussed in many threads on this forum for a variety of foods.

Some usual options are noted in link above. Official articles typically stress need for appropriate air blast freezers. The usual user limitation is, of course, cost.

Any more recent thoughts/solutions  are invited.

Small chilling / cooling tunnel?

A) lower the ambient room temperature if possible

B) Cooling tunnel placed over conveyor

C) installation of blast freezer----the velocity of the air works to efficiently lower the product temperature on a very small foot print----these can even been installed as a walk in-where the product remains on racks and is rolled in and out as product temp is reduced

Fans are only moving ambient air?  What is your ambient temp currently and what temp/time combo are you trying to achieve?