Samplus Ürün Grupları
Where are Chocolate Cooling Tunnels Used?
Chocolate cooling tunnels are machines that are used as a solution for the cooling needs of products such as biscuits, chocolate, wafers, cookies, Turkish delight produced industrially.
With the increase in production capacity, a cooling tunnel should be used to cool the products coming out of the production lines in a continuous flow state without waiting.
The most commonly used area of chocolate cooling tunnels is the freezing of chocolate coated products such as cream biscuits, sandwich biscuits, wafers, cakes after they are coated with chocolate or after they are patterned in the decor unit.
What Should I Pay Attention to When Buying a Chocolate Cooling Tunnel? Why Sample Cooling Tunnel?
Chocolate cooling tunnels must constantly circulate cold to fulfill their function. For this reason, they are machines with high energy use. A good chocolate cooling tunnel should ensure the efficiency of this energy expended, the thermal insulation should be excellent.
A tunnel with an insulation error not only increases the operating cost, but also the vapors formed at the junction points can cause irreversible damage to the product produced by evaporation.
Cooling tunnels are machines that increase in length in direct proportion to capacity. This length brings with it routing problems in the product band. In a good cooling tunnel, tape routing should be automatic and perform the routing function without errors. Otherwise, PU tapes tens of meters long can be deformed in minutes.
Chocolate cooling tunnels should be easily cleaned, lid structures should be manufactured in accordance with this cleaning. Finding areas that cannot be reached during cleaning will cause bacteria formation and bad smell in the long term.
Depending on the product to be studied, there should be direct and indirect cooling options in the cooling tunnels, and even these options should be individually adjustable for each cooling section.
The cooling tunnel entrance section should be able to move back and forth and up and down, it should be able to work synchronously with the chocolate coating machine.
More important than all these things, the chocolate cooling tunnel is the machines where time and power calculations should be done very well according to the product to be cooled. In order not to reduce the capacity of an entire facility or encounter visually problematic products, these calculations should be made professionally at the outset.
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