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.
The cooling tunnel of Mol d’Art consists of five parts and has a length of 11.2 meters. The machine is enterely built of stainless steel, the caps are made of 24 mm S vaka. The use of high-quality materials combined with excellent engineering ensures excellent performance and usability.
- Central Control pannel
- Easy to operate and to maintain for maximal uptime
- Adjustable conveyor speed
- Removable top
- Gradual and indirect cooling
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