Cooling tunnel/ chladiaci tunnel/ Cooling tunnel/Tunnel chłodniczy

This device is intended for cooling and solidification of chocolate, chocolate pralines, marshmallows, cakes, waffles, pastries, jellies, etc. 

Cooling tunnels are an integral part of the production lines for the production of confectionery and wherever it is necessary to rapidly cool the product.

The tunnel sections are made in three sizes, depending on the width of the belt of different widths. The length of a tunnel section is the same, regardless of size. The total length of the tunnel is determined depending on the number of sections of the tunnel. Tunnel length is dependent on the number of internal partitions. Increasing the number of sections of the tunnel improves performance and speed of the product directly in the tunnel.

Principle of operation:

The products are placed on a conveyor belt in a closed space, where the cooling process takes place with circulating cold air.

After passage through the tunnel, the product is cooled to the desired temperature. Powered air cooling is controlled by remote control. Finished products come out of the tunnel, and are ready for packaging.

Cooling tunnels are equipped with powerful compressor produced in Europe. The condensing unit is installed, depending on the width of the conveyor

In this case, the temperature cycle is for each section separate. Cold air passes through a cooling tunnel directly on the belt.

Characteristic features:

• Ability to change the height of the front of the conveyor, with adjustable feet
• The tunnel is equipped with automatic centering strip
• Powerful circulation system inside the tunnel
• Reliability and ease of service and maintenance
• The ability to control the temperature in different parts
• Attractive design with easy cleaning and maintenance
• Energy-saving design
• Low noise
• Infinitely variable speed control
• Air conduit

The cooling tunnel is used primarily to cool chocolate - it can also be used in other spheres of the food industry.

Cooling is the final stage in the chocolate production process before finishing final products. Chocolate cooling is a critical process due to input and 
output temperatures. Input temperatures that are too low can cause unwanted and unstable cocoa butter crystals. On the other hand, chocolate with 
surface temperature under atmospheric conditions before wrapping draws moisture in the form of condensation.

Central control
The cooling tunnel is easy to operate from the central control panel. All speed settings and shuttle speed and switch are grouped in one place.

Maximum security
In addition to an emergency stop on the central control panel, the machine has four additional emergency switches: two at the inlet and two in the 
cooling tunnel. When one of the emergency switches is activated, the cooling mechanism and conveyor stop immediately.

Adjustable conveyor
The conveyor speed is continuously adjustable between 0.5 and 1.5 meters per minute. The conveyor is electrically powered.

Removable top
The top of the cover provides sufficient insulation and is designed for indirect and fine cooling.


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