Working prnciple of a chocolate cooling tunnel is a precisely controlled heat exchange process. Core is not just cooling, but also ensuring that the cocoa butter in the chocolate can be stably molded. Main body of the equipment and the conveyor belt are often made of food-grade materials, which are corrosion-resistant, easy to clean, and meet strict food safety standards.

  Conveyor belt speed is controlled by frequency conversion, which can be flexibly adjusted according to the thickness and style of chocolate and the speed of the production line to control the residence time of the chocolate in the tunnel. Tunnel is typically divided into 2-5 independent temperature-controlled zones, with the temperature precisely controlled within ±0.5℃. Ensures that the temperature profile throughout the process perfectly matches the requirements for chocolate crystallization.

  Width of conveyor bbelt: 1000mm.  Cooling tunnel total length: 16.75m, cooling area 15.75m.  Made of SUS304 stainless steel.  Consisting 3 refrigeration systems (SHP/set).  Belt: PU belt 1.2mm, with belt pneumatic alignment device.  Belt speed 0.7 1.2m/min 1000.  Motor SEW.  Electrics: schneider/omron.  Cooling units: copeland R404.  Tray in the cooling tunnel and can take out 208V/60Hz/3phase.

  Volum 1000L.  With wheels.  Inside SS304 outside SS304.  Stirrer with scraper (walls and bottom).  Conical bottom.  A chocolate pump underneath.  A moveable stairs besides the tank.  Safe net on top of input.  Heat water pump circle in Jacket and output pipe (not included in price) 208V/60Hz/3phase.

  Pumps of different sizes and styles can be customized according to material characteristics and customer requirements. For example, rotary pumps, screw pumps, or gear pumps.