Our universal cooling tunnel is a proven cooling tunnel for cooling of chocolate enrobed products. Uniform crystallization is ensured through the use of convection and/or radiation cooling from above, along with air-cooled bottom plates.
The perfect crystallization of the chocolate is ensured by a precise setting of the cooling curve along with the option of radiation and/or convection cooling.
For uniform cooling and crystallization results the products can be cooled from the top using convection and/or radiation air cooling and from the bottom using air-cooled bottom plates.
Alongside the precise temperature control, the insulation and seals are important for efficient cooling, so as to avoid condensation and air leakages. Bühler cooling tunnels are characterized by their proven insulation quality and thickness, as well as by their excellent seals.
The cooling tunnel is made of stainless steel ensures high standards of hygiene. As well as parts that come into contact with the product, the cladding, hoods and frames are also made of stainless steel.
The cooling tunnels have a modular design, which enables them to fit both the product and the space requirements.
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