What products can be cooled in this tunnel?

This type of cooling tunnel is primarily designed for chocolate and confectionery products, including enrobed items, moulded chocolates, and other sweets requiring controlled temperature reduction.

How is temperature controlled within the tunnel?

Temperature is typically controlled via an electronic card managing ring air recirculation. Longer tunnels often feature multiple, independently thermoregulated cooling units to set different temperatures along the belt.

Can the tunnel length be adjusted?

Cooling tunnels are often modular, meaning their length can be specified or adjusted depending on production needs. Buyers should confirm the exact configuration of this specific used unit with the seller.

What are the typical maintenance requirements for a chocolate cooling tunnel?

Routine maintenance typically involves cleaning the belt and interior, checking refrigeration systems, and inspecting electrical components. Regular servicing ensures optimal performance and hygiene.

Is this unit suitable for high-volume production?

Gami cooling tunnels are designed for industrial use, and their suitability for high-volume production depends on the specific length and belt width of the unit. Buyers should assess throughput requirements against the unit's specifications.

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

Used Chocolate Cooling Tunnel - Chocolate & Sweet Equipment

used Equipment

Available

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Gami - Chocolate Cooling Tunnel

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

Price: Contact seller for price

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

8,795 km away

Stock Number

1099

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Cooling enrobed chocolates and confectionery items after coating.
Setting chocolate shells and moulded products.
Stabilising temperature of baked goods with chocolate decorations.
Cooling various sweet products requiring controlled temperature reduction.

Belt Width: For this model, belt widths are typically available in 300mm, 430mm, and 630mm options, as described by the seller.
Product Height: Commonly, a maximum product height of 70mm is supported, with other heights potentially available upon request.
Cooling Method: Units of this type typically utilise ring air recirculation for controlled cooling.
Temperature Zones: For longer tunnels, independent and thermoregulated cooling units are commonly added every 6 metres, allowing for multiple temperature zones.
Construction Material: Typically constructed from food-grade stainless steel for hygiene and durability.
Control System: Cooling parameters are usually managed via an electronic control card.
Typical Footprint: The overall length will vary significantly based on user requirements, with modular sections commonly found.
Power Supply: Units of this class commonly require a 3-phase electrical supply, with specific voltage and amperage dependent on the unit's size and cooling capacity.

This type of cooling tunnel is primarily designed for chocolate and confectionery products, including enrobed items, moulded chocolates, and other sweets requiring controlled temperature reduction.

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.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.