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COOLING TUNNEL & SLABS
COOLING TUNNEL & SLABS
It is typically used after the tempering and enrobing processes to set the chocolate or coating quickly and evenly.
Made entirely of 304 stainless steel up to 40mL and 1500mmW on request.
Standard belt speed is variable between 0.50 – 10m\min on request.
Cooling types:
Cooling tunnel by air is designed to quickly and evenly cool food products such as chocolates, candies, confectionery, pastries and baked goods quickly and evenly after they have undergone chocolate coating processes.
A cooling tunnel machine usually consists of a long, insulated tunnel with a conveyor belt system running through it.
The tunnel is divided into different sections, each equipped with cooling units such as blowers or cooling systems to maintain the required temperature.
The blowers circulate chilled air within the cooling tunnel to properly lower the temperature in a short period of time, ensuring even cooling of food products.
Cold air continuously is circulated from the middle of the cooling tunnel to both ends of the tunnel..
Regulate humidity levels depending on the specific requirements of the products being cooled.
Powered by motor and speed inverter.
Equipped with a control panel that allows operators to monitor and adjust parameters such as temperature, conveyor speed and airflow.
involves a process where the heat from the chocolate is transferred to water, which helps to rapidly cool and solidify the chocolate
Consists of a water pipes where cool water circulates continuously. This water is kept at a specific temperature conducive to cooling the chocolate efficiently without causing condensation on the chocolate surface
Water cooling is often faster and more efficient than air cooling methods, especially for large batches of chocolate slabs or products. It helps reduce production time and allows for quicker turnaround in chocolate manufacturing processes.
Designed for easy access and cleaning with removable lids, drain gate, covers, and internal components.
