Cooling Tunnel for Post-Processing Biscuit Stability
The cooling tunnel ensures biscuits or filled products are cooled to optimal packaging temperatures, preserving shape, texture, and product integrity. It's ideal after cream sandwiching, chocolate coating, or caramel deposition to prevent smearing or condensation.
Using forced-air or refrigerated cooling systems, the tunnel maintains precise control of temperature and humidity across its full length, ensuring stable and consistent cooling.
Available in modular lengths with adjustable belt speeds, the cooling tunnel features stainless steel construction and wide access doors for easy cleaning and inspection in automated biscuit lines.
Frequently Asked Questions about Cooling Tunnel
It prevents cream or chocolate from melting and maintains product integrity before packaging.
We offer forced air, chilled water, and refrigerated tunnel options based on product type and line speed.
Yes. Cooling tunnels are widely used after chocolate enrobing or caramel application for quick setting.
Absolutely. Belt speed, airflow, and cooling temperature can all be fine-tuned via the control panel.
Tunnels are built with full-size access doors and smooth surfaces for easy daily cleaning and inspection.