Vertical tunnel for cooling and moulding chocolate
When producing molded chocolates, maintaining optimal cooling consistency is vital to avoid defects like bloom or uneven texture. The limitations of traditional cooling methods often lead to inefficiencies and inconsistent quality, posing a significant challenge in ensuring each batch meets high standards.
Ensure precise cooling of molded chocolates.
The Spider by Selmi is a vertical spiral cooling tunnel specifically designed for molded chocolates. The tunnel features an innovative internal mold transport system using a modular belt, ensuring minimal level disparities for linear transport within the cooling chamber. With angular air distribution, it offers optimal cooling for various chocolate molds with dimensions up to 175x275mm and a height of 40mm. The compact design occupies less than 3m² while allowing for high productivity by holding over 125 molds simultaneously. The increased height enhances mold retention within the cooling area, improving consistency and quality. Its touch screen interface provides easy control over belt speed and work/pause cycles, and optional features include a water-cooled condenser and 220V three-phase modification. The system is internationally patented for its mold cooling exposure efficiency.
Benefits
- Compact design minimizes required floor space.
- Ensures uniform cooling with angular air distribution.
- Holds over 125 molds for high productivity.
- Adjustable belt speed via intuitive touch screen.
- Optional water-cooled condenser available.