Our cooling tunnels are used in order to cool down the chocolate enrobed products, caramel enrobed products, the extruded bars such as praline, fondant the layered slabs such as nougat, caramel, cereals, cakes and biscuits with fillings inside. Our cooling tunnels are specifically designed in order to render an excellent performance in thanks to their technological features such as radiation cooling, enhanced cooling surface just to achieve shinier enrobing phase.
Our cooling tunnels can be adjusted accordingly working with either real chocolate or compound chocolate for different cooling types as radiation cooling and convection cooling. Our cooling tunnels enable you to cool down the products by keeping its shininess. In our production range we have 620 mm, 1000 mm, 1200 mm and 1400 mm belt wide cooling tunnels. The lengths of our cooling tunnels differ depending on your production capacity, in terms of meters.
In our production range, we have cooling tunnels up to 70 meters. As polyurethane is injected in amidst the stainless steel covers, our cooling tunnels are rather hygienic and have maximum isolation as well. We have different types of cooling tunnels as if having chilled water bottom cooling, water cooled condensers, air cooled condensers, water cooled evaporators, equipped with silicone belts, equipped with embossed belts, alternately.