What is the typical footprint of a chocolate cooling tunnel?

The footprint varies significantly based on the required length and belt width. Buyers should consult the seller for exact dimensions based on their specific production needs.

Can this equipment handle different types of chocolate?

Yes, cooling tunnels are designed to handle various types of chocolate and confectionery coatings by adjusting temperature settings and belt speed to suit different product requirements.

What maintenance is typically required for a cooling tunnel?

Routine maintenance typically involves cleaning the belt and interior, checking refrigeration units, and inspecting electrical components. Specific schedules will be outlined in the manufacturer's manual.

Is customisation of tunnel length possible?

Yes, cooling tunnels are commonly available in various lengths, and manufacturers often offer customisation to meet specific user requirements and production capacities.

How does the cooling process work in these tunnels?

Cooling typically occurs via controlled ring air recirculation, often managed by electronic systems, to ensure uniform and efficient temperature reduction of the products as they pass through the tunnel.

used Equipment

Available

Verified seller

Gami - Gami - Chocolate Cooling Tunnel

Name: Gami - 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.

Pennsylvania, United States

8,794 km away

Model Number

Chocolate Cooling Tunnel

Stock Number

1099

Machinery Masters View

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

Applications & Use Cases

Cooling enrobed chocolates and confectionery after coating.
Setting chocolate shells and moulded products.
Rapid cooling of baked goods with chocolate or sugar glazes.
Stabilising various food products requiring controlled temperature reduction.

Typical Specifications

Typical throughput: Varies significantly with length and product type; for this class of equipment, throughput is directly proportional to tunnel length and belt speed.
Belt width: Commonly available in widths such as 300mm, 430mm, and 630mm, with other widths available on request.
Maximum product height: Typically around 70mm, with potential for customisation.
Cooling zones: Units of this type commonly feature independent, thermoregulated cooling units, often every 6 metres of tunnel length, allowing for varied temperature settings.
Cooling method: Typically employs ring air recirculation for efficient and controlled product drying and cooling.
Power supply: For industrial food processing equipment in the UK, commonly 3-phase electrical supply (e.g., 400V, 50Hz).
Construction material: Typically constructed from food-grade stainless steel for hygiene and durability.

Frequently Asked Questions

The footprint varies significantly based on the required length and belt width. Buyers should consult the seller for exact dimensions based on their specific production needs.

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.