Cooling tunnel for chocolate and bakery products
Achieve precise cooling and crystallization for chocolate and confectionery products, ensuring ideal texture and appearance while optimizing energy efficiency and maintaining product integrity throughout production.
Controls Temperature and Humidity for Optimal Crystallization
The Nielsen Cooling Tunnel from Aasted is engineered to deliver superior cooling and crystallization for chocolate, bakery, and confectionery products. Featuring a specialized air circulation system, it ensures efficient temperature and humidity control, crucial for achieving the ideal texture and appearance of your end products. This cooling tunnel offers flexibility with options for direct, indirect, or combined cooling modes, adapting to specific product needs from chocolate bars to bread rolls. It supports high-speed, continuous operations with a conveyor width ranging from 420 to 1800 mm, maintaining production throughput without sacrificing quality. The tunnel’s design incorporates easy-to-clean hatches, minimizing downtime for maintenance. Choose from materials like aluminum or stainless steel to suit your production environment, ensuring durability and hygiene. Integrate seamlessly with existing lines using add-on equipment like melting tanks and chocolate pumps, and benefit from reduced energy consumption and enhanced production efficiency.
Benefits
- Enhances product quality with precise temperature and humidity control for optimal crystallization.
- Minimizes maintenance downtime due to easy-to-clean design with accessible hatches.
- Adapts cooling intensity to prevent issues like fat bloom, ensuring superior product finish.
- Seamlessly integrates into existing production lines, enhancing operational efficiency.
- Reduces energy consumption through efficient airflow design, lowering operational costs.
- Applications
- Chocolate,Confectionery,Bakery products
- End products
- Cookies,Biscuits,Bread rolls,Hard candies,Gummies,Chocolate pralines,Chocolate bars,Chewy candies,Pastries
- Steps before
- Feeding,Mixing,Tempering,Melting
- Steps after
- Packing,Coating,Enrobing
- Input ingredients
- chocolate mass,bakery products
- Output ingredients
- crystallized chocolate,cooled bakery products
- Market info
- Aasted is known for its expertise in manufacturing equipment for the chocolate, bakery, and confectionery industries, offering solutions like tempering, molding, and baking machinery with a strong reputation for innovation and quality.
- Cooling Width
- 420 to 1800 mm
- Cooling Method
- Direct/Indirect
- Cooling System
- Specialized crystallization system
- Airflow
- Flexible airflow with re-circulation fan
- Air Speed
- Max airspeed of 3.2 m/sec
- Construction Material
- Aluminum,Stainless Steel or Mixed
- Energy Efficiency
- Environmentally friendly design
- Maintenance Design
- Easy open hatches for cleaning
- Automation level
- Manual / PLC / SCADA
- Batch vs. continuous operation
- Batch / Inline Continuous
- CIP/SIP
- CIP / Manual
- Changeover time
- Fast and simple
- Energy efficiency
- Optimized for low energy use
- Cleaning method
- Open each individual hatch
- Cleanability
- Easy to clean design
- Corrosive resistance (e.g. acids)
- Stainless steel
- Abrasion resistance
- Aluminum and stainless steel
- Biological compatibility
- Food-grade materials
- Machine footprint
- Varies based on model
- Cooling tunnel width
- 420 to 1800 mm
- Construction material
- Aluminum,stainless steel,or a mix
- Hatch design
- Individual hatches for easy cleaning
- Cooling method
- Direct and indirect cooling options
- Cooling Type
- Direct / Indirect / Combined
- Material Options
- Aluminum / Stainless Steel / Mixed
- Flexible Airflow
- Environmentally Friendly
- Maintenance Design
- Individual Hatches