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Cooling Tunnels
We offer highly efficient Cooling Tunnels that are high in demand in the chocolate industry. Chocolate undergoes constant change during the production process, and even after it is packed and on the way to the shop.
The cooling tunnel is the last stage of the production process prior to packing. And it is a process that must be precisely controlled in order to optimize the crystallization process that begins in the tempering machine. Correct cooling ensures that chocolate products retain the high gloss, bloom resistance, break, taste and pleasant mouth feeling that are the mark of quality and the key to consumer preference.
VEC Cooling Tunnels combine consistency and flexibility to ensure the highest standards of quality across a wide range of products. State-of-the-art design and engineering ensure unbeatable performance excellence and reliability of Chocolate Cooling Tunnels with:
- Modular solutions combining a range of sizes, features and cooling elements to suit any application from fragile filled chocolates and crème products to bars and coated biscuits
- Radiation, convection, and conduction cooling
- Precision temperature control
- Airflow, insulation and hood design for temperature consistency across the entire band width
- Energy efficiency and environmental safety
- Attractive design with easy cleaning and maintenance
With optional lengths and standard bandwidths from 220 mm up to 1,000 mm, VEC Cooling Tunnel Equipment is designed for high-performance, precision cooling of a wide range of chocolate, chocolate-coated and crème products with varying cooling requirements.
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