The cooling tunnel is the last stage before the packing. Equal to the tempering process, the cooling of chocolate products has to be done very precisely in order to retain the original quality mark of the chocolate. Gloss, break and taste can change dramatically when cooling is done too fast or too slow.
A stable and controlled cooling will ensure that the chocolate has a nice appearance and structure.
This can be done in a regulated refrigerator or on a large scale via a cooling tunnel.
Our cooling tunnels are always available made-to-measure and have the following properties:
- Central Control pannel
- Easy to operate and to maintain for maximal uptime
- Adjustable conveyor speed
- Removable top
- Gradual and indirect cooling
Want to know more about the cooling tunnel?
Here you can read more information about the construction and operation of the Mol d’Art cooling tunnels.