To allow stabilization of the cream deposit, the cream needs to settle and crystallize, which is normally achieved in a cooling tunnel.
By means of the PENDULUM system, the high travelling speed of sandwiches – at the exit of the stencil creamer – is gently decreased by spreading them out over the full width of the cooling conveyor.
This is achieved by guideless conveyors only: no difficult-to-clean mechanical devises are used to touch, push, move and spread the still soft sandwiches.