How does a chocolate cooling tunnel improve product quality?

A cooling tunnel ensures controlled crystallisation of chocolate, which is crucial for achieving a stable, glossy finish, preventing fat bloom, and extending shelf life. It also helps in setting the chocolate quickly for subsequent packaging.

Can the cooling temperature be adjusted along the tunnel length?

Yes, units of this type commonly feature multiple independent cooling zones, allowing for different temperatures to be set along the tunnel. This flexibility is important for optimising the cooling profile for various chocolate types and products.

What maintenance is typically required for a chocolate cooling tunnel?

Routine maintenance typically involves cleaning the belt and interior, checking refrigeration units, and inspecting electrical components. Regular servicing of the cooling system and belt tensioning is also advisable to ensure efficient operation.

Is this cooling tunnel suitable for all types of chocolate?

Generally, yes. The adjustable temperature zones and controlled airflow make these tunnels suitable for milk, dark, and white chocolate, as well as compound coatings. Specific settings will need to be optimised for each product.

What footprint does a cooling tunnel typically require?

The footprint varies significantly with the tunnel's length and belt width. Buyers should consider not only the tunnel's dimensions but also space for access, maintenance, and integration with upstream and downstream equipment.

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment, photo 1

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment, photo 2

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment, photo 3

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment, photo 4

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment

Machine d'occasion

Disponible

Vendeur vérifié

Gami - Chocolate Cooling Tunnel

Name: Chocolate Cooling Tunnel
Brand: Gami
SKU: 1099
Availability: InStock

Prix : Prix sur demande auprès du vendeur

GAMI cooling tunnels are used to obtain perfect drying of covered products. Cooling occurs via ring air recirculation controlled by an electronic card. The tunnels are available in different lengths, depending on the user's needs. Every 6 meters of tunnel an independent and thermoregulated cooling unit is added which makes it possible to set different temperatures. The belt width is 300 mm for the TR300 model with a maximum product height of 70 mm and different heights on request, for the TR400 model the belt width is 430 mm with a maximum product height of 70 mm and different heights on request, while for the TR600 model the belt width is 630 mm with a maximum product height of 70 mm and different heights on request.

Pennsylvania, United States

À 8 795 km

Numéro de stock

1099

Machinery Masters View

Informations types pour cette catégorie de machines. Vérifiez toujours les détails auprès du vendeur.

Used for setting chocolate coatings on confectionery products such as biscuits, cakes, and pralines.
Integral for achieving a stable, glossy finish on enrobed items, preventing bloom and stickiness.
Applied in the production of chocolate bars and moulded chocolate figures to ensure proper crystallisation.
Essential in artisan and industrial chocolate production lines for consistent product quality.

Typical belt width: For this class of Gami equipment, belt widths commonly range from 300mm to 630mm.
Maximum product height: Typically around 70mm for standard models, though variations may be available.
Cooling method: Ring air recirculation, controlled electronically, is commonly found on units of this type.
Temperature control: Units typically feature independent, thermoregulated cooling sections, often every 6 metres of tunnel length.
Construction material: Commonly stainless steel for hygiene and durability in food processing environments.
Power supply: Typically requires a 3-phase industrial electrical supply; specific voltage and amperage will vary by unit.

A cooling tunnel ensures controlled crystallisation of chocolate, which is crucial for achieving a stable, glossy finish, preventing fat bloom, and extending shelf life. It also helps in setting the chocolate quickly for subsequent packaging.

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

Vue d'ensemble pour ce type de machine

Machinery Masters Intelligence. Indications générales pour cette catégorie de machines uniquement, qui ne remplacent pas les caractéristiques exactes du vendeur. Vérifiez toujours les détails auprès du vendeur.

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Machine d'occasion

Disponible

Vendeur vérifié

Gami - Chocolate Cooling Tunnel

Prix : Prix sur demande auprès du vendeur

Pennsylvania, United States

À 8 795 km

Numéro de stock

1099

Machinery Masters View

Informations types pour cette catégorie de machines. Vérifiez toujours les détails auprès du vendeur.

Used for setting chocolate coatings on confectionery products such as biscuits, cakes, and pralines.
Integral for achieving a stable, glossy finish on enrobed items, preventing bloom and stickiness.
Applied in the production of chocolate bars and moulded chocolate figures to ensure proper crystallisation.
Essential in artisan and industrial chocolate production lines for consistent product quality.

Typical belt width: For this class of Gami equipment, belt widths commonly range from 300mm to 630mm.
Maximum product height: Typically around 70mm for standard models, though variations may be available.
Cooling method: Ring air recirculation, controlled electronically, is commonly found on units of this type.
Temperature control: Units typically feature independent, thermoregulated cooling sections, often every 6 metres of tunnel length.
Construction material: Commonly stainless steel for hygiene and durability in food processing environments.
Power supply: Typically requires a 3-phase industrial electrical supply; specific voltage and amperage will vary by unit.

A cooling tunnel ensures controlled crystallisation of chocolate, which is crucial for achieving a stable, glossy finish, preventing fat bloom, and extending shelf life. It also helps in setting the chocolate quickly for subsequent packaging.

Vue d'ensemble pour ce type de machine