Chocolate Cooling Tunnel

1. What is its function? 
As shown in the video, The chocolate cooling tunnel allows tempered liquid chocolate to solidify into a perfectly glossy, textured, and stable solid product on a controlled conveyor belt in the fastest and most ideal way, while ensuring production efficiency and product consistency.

2. What is its Application? 

This chocolate cooling tunnel is specifically designed for the chocolate coating and molding stages of a production line. It can quickly cool and shape various filled chocolates and bars, and is widely applicable to all kinds of products that require chocolate coating, including but not limited to: baked goods (such as panna cotta, cream rolls, croissants), snacks (biscuits, donuts, rice cakes), high-protein nutrition bars, and composite products of meringue and chocolate.

Note:

The parameters above are for the smallest model machine, with a length of 2m and a cooling temperature of 4-25℃.

Customization is supported:

1. The machine can be equipped with different compressors, such as 3P or 4P, with cooling temperatures reaching -5℃ or -16℃.

2. The machine length can be extended according to your production needs, such as 2m, 4m, 8m, or longer.

 

 

 

When chocolate solidifies, cocoa butter crystals. Only when the most stable crystal structure is formed can chocolate possess the following properties, and cooling tunnels ensure this by precisely controlling the cooling rate and temperature:

Perfect shine: A mirror-like surface, not a dull, grayish one. Crisp cracking sound: A clean "click" when broken, not a soft, mushy texture. Silky texture: Melts in the mouth, without a waxy or gritty feel.

Stability: Prevents the formation of "bloom" (white spots) on the surface during storage due to unstable crystal structure.

 

Chocolate melting ,coating and cooling machine

 

 

1. Increased Production Capacity: Manual cooling requires numerous trays and space, and involves long waiting times. Cooling tunnels can be integrated into the production line, allowing for a continuous flow of products into and out, enabling 24-hour continuous operation.

2. Reduced Labor Costs: Reduced handling and turnover steps lower labor costs and waste.

3. Standardization: Ensures completely consistent cooling conditions for every batch and every piece of chocolate, resulting in highly consistent product quality.

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