Selmi - Cooling Tunnel

Applications & Use Cases

• Cooling chocolate-coated products after enrobing.
• Setting confectionery items such as caramels and fondants.
• Chilling baked goods to extend shelf life and prepare for packaging.
• Rapid cooling of various food products in a continuous flow process.

Typical Specifications

Typical capacity

Throughput varies significantly by product and desired cooling time; for this class of equipment, it typically ranges from 100 kg/hr to over 500 kg/hr.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage depending on the refrigeration unit's power.

Cooling medium

Units of this type typically use refrigerated air circulation, often with precise temperature and humidity control.

Belt width

For this class of equipment, belt widths commonly range from 300mm to 1000mm, influencing product throughput.

Temperature range

Cooling tunnels typically operate with internal temperatures adjustable from approximately 0°C to 15°C, depending on the product requirements.

Construction material

Most food-grade cooling tunnels feature stainless steel construction for hygiene and durability.

Frequently Asked Questions

• What maintenance is typically required for a cooling tunnel?

  Routine maintenance commonly involves cleaning the conveyor belt and internal surfaces, checking refrigeration system components, and ensuring all moving parts are lubricated. Filters may also require regular cleaning or replacement.

• Can the speed of the conveyor belt be adjusted?

• What considerations are there for installation?

• Is this cooling tunnel suitable for all types of chocolate?

• How important is ambient room temperature for cooling tunnel performance?