Cooling tunnel for chocolate and bakery products
In the production of chocolate and bakery products, achieving optimal crystallization and cooling is crucial. Traditional cooling methods often fall short in providing the consistent quality and efficient processing required in industrial settings.
Ensures perfect crystallization and cooling
The Nielsen Cooling Tunnel by Aasted is designed to provide precise cooling and crystallization for chocolate, confectionery, and bakery products. With a flexible range from 420 to 1800 mm, this system offers both direct and indirect cooling depending on product requirements. It features easy-to-open individual hatches for straightforward cleaning and maintenance. The cooling tunnel ensures even airflow distribution using re-circulation fans and evaporators to maintain low humidity and transform moisture into dry air, ensuring perfect crystallization. Available in aluminum, stainless steel, or a hybrid construction, the system accommodates the diverse needs of the industry. Its design prioritizes ease of maintenance, maximizing uptime.
Benefits
- Ensures perfect crystallization for high-quality products
- Flexible range supports various sizes and processes
- Easy-to-clean design reduces downtime
- Energy-efficient with variable airflow options
- Available in materials suited to different industrial environments