Candy Cooling Tunnel Manufacturers
Connect with verified candy and chocolate cooling tunnel manufacturers on Towobo. Source chocolate cooling tunnels, confectionery cooling conveyors, and integrated cooling systems for chocolate enrobing, moulding, candy forming, and toffee production lines.
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Browse Candy Cooling Tunnel Suppliers →Candy cooling tunnels — operation and specification
Cooling tunnels set confectionery products (chocolate-enrobed biscuits, moulded chocolates, hard candy, toffee, fondant-covered products) after forming, by passing the warm product through a tunnel with controlled temperature, humidity, and airflow. A chocolate cooling tunnel typically has three zones: a pre-cooling zone (mild cooling to start crystallisation gradually, preventing thermal shock and bloom); a main cooling zone (the primary cooling at the lowest temperature, typically 8–14°C); and a conditioning zone (brings the product back to near room temperature before packing, preventing condensation on the product surface at the packing end). The total tunnel length, number of temperature zones, and airflow design determine the cooling capacity and product quality. Dehumidification of the cooling air is standard in humid climates — moisture condensing on the chocolate surface causes sugar bloom. The belt width must match the upstream enrober or forming machine. Most cooling tunnels are integrated as a direct continuation of the enrober, moulder, or forming machine belt.
Frequently asked questions
What causes condensation on chocolate after the cooling tunnel?
Condensation on chocolate (producing a dull, white, or streaky surface on the cooled product) occurs when cold chocolate product emerges into warmer, more humid ambient air at the exit of the cooling tunnel — the surface temperature of the chocolate is below the dew point of the ambient air, causing moisture to condense on the surface. This is particularly problematic in humid climates or in facilities without air conditioning. The conditioning zone at the end of the cooling tunnel brings the product temperature closer to ambient before the product exits, reducing the temperature differential and the condensation risk. It is also essential to maintain the packing area at an appropriate temperature and humidity — cooled chocolate must not be packed in a warm, humid area.
How is a cooling tunnel sized for a new enrobing line?
A cooling tunnel is sized by calculating the total heat removal required per hour from the mass of product flowing through it. Key inputs include: the mass of product entering the tunnel per hour (kg/h); the specific heat of the chocolate and the product centre; the entry temperature of the enrobed product (approximately the working temperature of the chocolate, typically 31–32°C for dark chocolate); and the target exit temperature (typically 18–20°C for packed product). The refrigeration capacity of the cooling system and the tunnel length are then specified to achieve this heat removal within the available tunnel length and the required line speed. An oversized tunnel wastes capital and energy; an undersized tunnel produces under-set product at the wrapping machine. Work with the tunnel supplier and the enrober supplier together on this specification.
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