Chocolate Cooling Tunnel
1.The basket type cooling tunnel can be used in combination with the semi-automatic pouring machine. After the chocolate is poured into the template, it can be manually put into the basket frame of the basket type cold channel. The basket frame is driven by the transmission equipment to move at a uniform speed in the cold channel. When the basket frame moves to the exit of the cold channel, the chocolate template is taken out, that is, the cooling is completed.
The size of basket frame and configuration of refrigeration unit can be customized according to customer requirements.
2.The PU belt type cold channel adopts food grade PU belt, which can directly place food on the PU belt for cooling.
Frequency conversion of belt speed is adjustable. The width and length of the cold channel and the configuration of the refrigerator can be customized according to customer requirements.
Technical Data:
| Power of the whole machine | 14.6KW/380V |
| Refrigeration & model of compressor | JZS-2F10
(water-cooled or air-cooled as buyer’s option) |
| Standard refrigerating output | 14000 calorie/F22 |
| Cooling method | Centrifugal-fan closed circulating cooling |
| Time of chocolate staying in the tunnel | 18-30min |
| Temperature at tunnel entrance | 5°C – 14°C |
| Temperature at tunnel exit | 0°C – 10°C |
| Power supply method | 24V 380V 50Hz |
| Capacity | 100 – 120 kg/h |
| Machine weight | 4600kg |
| Dimensions | 11000*1600*2000mm |
Premium Cooling Tunnel for Chocolate Coating & Enrobing – Perfect Finish, Every Time
Professional-Grade Cooling for Flawless Chocolate Products
Our Cooling Tunnel for Chocolate Coating and Enrobing ensures precise, controlled cooling for chocolate-covered confectionery, biscuits, nuts, and frozen desserts. Designed for bakeries, chocolatiers, and food manufacturers, this tunnel delivers even cooling, optimal gloss, and superior product integrity—critical for high-quality enrobed and molded chocolates.
Key Features & Benefits
1. Precision Temperature Control – Adjustable cooling zones (0°C to 15°C) for gradual crystallization, preventing bloom and cracks.
2. Uniform Airflow Distribution – Patented airflow system eliminates hot spots for consistent product quality.
3. High-Capacity Production – Available in 1m to 10m lengths with belt widths up to 1.5m (customizable).
4. Energy-Efficient Design – Low-power consumption with insulated panels to maintain stable temperatures.
5. Easy Cleaning & Maintenance – Stainless steel construction, removable belts, and accessible components.
6. Compatible with All Chocolate Types – Works for dark, milk, white, and compound coatings.
Ideal for:
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Enrobed Chocolates (bars, truffles, nuts)
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Molded Chocolate Products (pralines, bonbons)
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Biscuits & Wafer Cooling
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Frozen Desserts (ice cream bars, coated fruits)
Why Choose Our Cooling Tunnel?
1. Prevents Defects – Minimizes sugar/fat bloom for a glossy, professional finish.
2. Space-Saving – Modular design fits small and large production lines.
3. Hygienic & Compliant – Meets CE, FDA, and EHEDG standards.
📌 Custom configurations available! Get a cooling solution tailored to your line speed, product type, and factory layout.
Request a Quote Today! Achieve perfect tempering and maximize production efficiency.
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