When baking or production is done, be sure to lower the temperature as soon as possible to prevent production delays. When the product is below 20°C you can handle it further for storage, logistics, or retail. This way, the products won't take up any valuable production space while cooling down slowly.
When you plan to place the produced products in a cold storage room, it's also important to use a blast chiller first. This way, you keep moisture out of the cold storage and prevent neighboring products in the cold storage from heating up.