Gami - Chocolate Heating Tunnel

• Drying fondant-covered confectionery products for a smooth finish.
• Setting chocolate coatings on various food items.
• Tempering chocolate to achieve desired crystal structure and gloss.
• Pre-heating moulds or ingredients in chocolate production lines.

Heating Method

Typically features ring air recirculation and infrared heaters with ceramic insulation.

Temperature Control

Commonly equipped with two independent heating groups, adjustable up to approximately 75°C.

Conveyor Belt Material

Units of this type typically utilise a stainless steel band for hygiene and durability.

Conveyor Belt Width

For this class of equipment, common widths include 300 mm or 400 mm, depending on the model.

Conveyor Speed

The advancement speed of the stainless steel belt is typically adjustable to suit various product requirements.

Control System

Heating flow is commonly controlled by an electronic board.

Condition

This specific unit is listed as used.

• What is the primary function of a chocolate heating tunnel?

  Its primary function is to provide controlled heating for drying, setting, or tempering chocolate and fondant-covered products, ensuring a consistent finish.

• Can this tunnel be used for products other than chocolate?

• How is temperature regulated within the tunnel?

• Is the conveyor belt speed adjustable?

• What maintenance is typically required for such equipment?

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.

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