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العربيةCooling · Tunnels & cabinets Chocolate cooling
Enrobed bonbons, mouldings, bars: speed up the crystallisation of your chocolates and boost productivity. Two formats, depending on the space available: linear or compact.
- 2solutions: tunnel or cabinet
- 4–12 mof tunnel, and more
- 180moulds in 45 min
Or call us: +33 (0)1 34 90 90 00
Our two solutions
Tunnel or crystallisation cabinet?
Both allow continuous production. The tunnel is a linear format, connected to your enrober; the cabinet is a compact format that takes up little space in the workshop.
Linear format
Cooling tunnel
Placed at the enrober outlet, it crystallises your enrobed products continuously: they come out ready to be boxed.
Compact format
Crystallisation cabinets
The alternative to the tunnel for your mouldings and bonbons, and a 4-in-1 cabinet to store your chocolates.
Which one to choose?
Compare our cooling solutions
Plenty of length at the enrober outlet? Choose the tunnel. Short on space? Choose the cabinet.
| Cooling tunnel | Crystallisation cabinets | |
|---|---|---|
| Format | Linear, connected at the enrober outlet | Compact, mobile |
| Ideal for | Enrobed bonbons and biscuits | Mouldings, bars, bonbons on trays |
| Models | Transplex · CTU | SmartCool · Thermocao |
| Capacity | 180 to 420 mm belts | Up to 180 moulds (SmartCool) |
| Footprint | 4 to 12 m long, and more | Mobile cabinet |
| Power supply | 230 V single-phase (Transplex) · 400 V three-phase (CTU) | 230 V single-phase |
What you cool
Bonbons, mouldings and enrobed products
Controlled cooling means glossy, well-crystallised chocolate that is easy to demould.
Enrobed bonbons
At the enrober outlet, bonbons crystallise continuously on the belt.
Mouldings and trays
Moulds, grids and trays crystallised in the compact SmartCool cabinet.
How to choose: our guide to the professional chocolate tempering machine and to the professional chocolate enrober. Not sure? Try our interactive guide. To picture it, design your lab in 3D (free).
Frequently asked questions
Chocolate cooling: your questions
Why cool chocolate with a tunnel or a cabinet?
Controlled cooling speeds up chocolate crystallisation: products are glossy, stable and easy to demould or box. The cooling tunnel and the crystallisation cabinet boost productivity compared with cooling in open air.
Cooling tunnel or crystallisation cabinet: which to choose?
Both allow continuous production. The tunnel is a linear format: it connects to the enrober outlet and your products crystallise as they move along the belt. The SmartCool crystallisation cabinet is a compact format: a practical, economical alternative to the tunnel that takes up little space and moves easily around the workshop.
Which cooling tunnels do you offer?
Two ranges: the compact Transplex, 230 V single-phase, with 180 to 300 mm belts, and the highly insulated CTU, 400 V three-phase, touch-screen controlled, with 220 to 420 mm belts. Both come in 4 to 12 metres and more, and fit all enrobers.
Which cooling cabinets do you offer?
The SmartCool, a crystallisation cabinet that crystallises up to 180 moulds in 45 minutes, and the Thermocao, a 4-in-1 chocolate cabinet to defrost, prepare for the shop, store and keep chocolate melted.
A project? Let’s talk about your production.
Tunnel or cabinet: our experts will guide you to the solution that suits your products and your volumes.
Or call us: +33 (0)1 34 90 90 00
