The fully baked bread exiting the baking chamber is transferred to the cooling conveyor for the cooling process. The conveyor slats move in straight lines or at angles of 180-90 degrees, either on the ground or mounted on the ceiling, depending on the available space. The conveyor is made of materials that comply with global health and safety standards. Its length is designed to ensure a complete cooling process. The speed of the cooling conveyor is adjustable. It is equipped with polyamide bases under the belt to prevent wear and reduce noise.