Chocolate enrobing, moulding, and cooling tunnel
Patisseries and chocolateries often face challenges with comprehensive chocolate enrobing and cooling solutions, especially when consistency and efficiency are paramount. Managing multiple tempering machines and ensuring precise temperature control for different chocolate compositions can be complex.
Automates enrobing, moulding, and cooling processes
The Tunnel 200/250 by Selmi is a versatile enrobing, moulding, and cooling solution designed for artisanal patisseries and chocolateries. With a working width of 320 mm and varying production speeds from 20 to 150 cm/min, it offers a customizable linear length of 3, 4, 5, or 8 meters. The integration with multiple replaceable tempering units allows seamless color changes in chocolate enrobing. Featuring a touch screen control panel, heated coating area, and compatibility with the detacher, the Tunnel 200/250 ensures user-friendly operation and maintenance. Its optimized room temperature for operation ranges between 20/25°C, with a maximum of 32°C, while delivering 3200 frigories/h in cooling capacity. Electrical specifications include 400 V three-phase power, 2.8 Kw energy consumption, and an optional modification to three-phase 220 V.
Benefits
- Ensures consistent enrobing and cooling with precise temperature control
- Facilitates quick chocolate color changes with multiple tempering unit compatibility
- User-friendly via touch screen control for easier operation and maintenance
- Customizable linear length up to 8 meters for various production needs
- Optimized for artisanal production in patisseries and chocolateries