KeyChoc Cooling Tunnels
Precise cooling is as important as correct tempering to ensure that your chocolate has the high gloss and clean snap that is the mark of a master chocolatier. This is why all KeyChoc cooling tunnels are designed with multiple individually regulated cooling zones and highly responsive temperature control.
We offer four configurations as standard but as with our enrobers, we can easily accommodate any special requirements you may have, whether it is a different belt width or a specific height to run smoothly with an existing enrober.
| Model No. | Belt Width | Length of Cooling | No. of Cooling Units |
| CL400-12 | 400mm | 12m | 2 |
| CL600-14 | 600mm | 14m | 3 |
| CL900-18 | 900mm | 18m | 3 |
| CL1200-22 | 1200mm | 22m | 3 |
Construction
- All components are made from stainless steel with the exception of the frame and compressor housing
- The hoods are made using a stainless steel sandwich construction with 30mm thick insulation and an air-tight seal between sections to ensure high energy efficiency
- The in-feed and out-feed belt sections can be made to any length
- The main belt can start or end with either a knife-edge or a roller
Operation
- The main belt speed can be electronically controlled within a range of 0.75 to 10 metres per minute
- The main belt is fitted with mechanical or pneumatic (depending on size) auto-tracking sensors
- All KeyChoc cooling tunnels can be supplied with a separate “belt-break” out-feed to ensure that your chocolates do not remain stuck to the belt.
Temperature Regulation
- Cooling tunnels can be supplied with up to six independently cooled thermostatically controlled zones
- Cooling units are Freon based and the compressors can be internally or externally located
- The cooling tunnel employs both convection and radiation cooling for maximum performance.
