What products are suitable for processing in a Gami heating tunnel?

These tunnels are primarily designed for confectionery items requiring drying or setting, such as fondant-covered products or chocolate-coated goods.

How is temperature consistency maintained within the tunnel?

Units of this type commonly use ring air recirculation and independent heating groups to ensure uniform temperature distribution and precise control.

Can the belt speed be adjusted for different product throughputs?

Yes, the advancement speed of the stainless steel belt is typically adjustable, allowing for optimisation based on product type and desired drying/setting times.

What are the typical power requirements for a heating tunnel of this size?

Power requirements vary, but units of this class commonly operate on standard industrial electrical supplies. Buyers should confirm specific voltage and amperage with the seller.

Is this unit suitable for continuous production lines?

Yes, heating tunnels like this are designed for integration into continuous confectionery production lines, facilitating efficient drying and setting processes.

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

Used Chocolate Heating Tunnel - Chocolate & Sweet Equipment

used Equipment

Available

Verified seller

Gami - Chocolate Heating Tunnel

Name: Chocolate Heating Tunnel
Brand: Gami
SKU: 1098
Availability: InStock

Price: Contact seller for price

GAMI heating tunnels are used to obtain perfect drying of products covered with fondant.

Heating takes place via ring air recirculation with adjustable flow controlled by an electronic board and infrared heaters with ceramic insulation.

The tunnels are equipped with 2 independent heating groups with regulation up to a maximum of 75°C.

The width of the stainless steel band is 300 mm for the TU300F model and 400 mm for the TU400F model.

The advancement speed of the stainless steel belt is adjustable for both models.

Pennsylvania, United States

8,795 km away

Stock Number

1098

Machinery Masters View

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

Drying fondant-covered confectionery products.
Setting chocolate coatings on various food items.
Tempering small batches of chocolate products.
Pre-heating moulds in confectionery production lines.

Heating Mechanism: Typically features ring air recirculation and infrared heaters with ceramic insulation.
Temperature Control: Commonly includes 2 independent heating groups with regulation up to a maximum of 75°C.
Conveyor Belt Width: For this class of equipment, belt widths are commonly found at 300 mm or 400 mm.
Conveyor Belt Material: Units of this type typically utilise a stainless steel band for hygiene and durability.
Belt Speed: The advancement speed of the stainless steel belt is generally adjustable.
Control System: Heating flow is typically controlled by an electronic board.
Condition: This specific unit is listed as used.

These tunnels are primarily designed for confectionery items requiring drying or setting, such as fondant-covered products or chocolate-coated goods.

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.