In your atelier do you work with imitation chocolate or other products that set quickly? If so, a classic cooling tunnel is not the best solution. What is then? BETEC's KT 400 cooling tunnel obviously.

By convection cooling, the 4-metre long cooling section blows cold air directly onto the product to be cooled. And that's why it's best not to use real chocolate in this tunnel: it will not crystallise nicely.

Depending on your needs, available space and your budget, the KT 400 is available in two models.

Do you work with smaller volumes and a smaller budget? In this case the basic model is the best choice.

Or maybe you work with bigger volumes and a bigger budget? In this case the industrial model is what you need. It has a return belt to the cooled space.

The KT 400 cooling tunnel for imitation chocolate

 

Features:

• an infeed belt with a length of your choice and nose that is adjustable in length and height
• a food approved conveyor belt, with a return belt that returns to the cooled space (in the industrial model)
• adjustable conveyor speed
• a belt scraper
• a PID temperature regulator
• hinged covers
• a detaching belt at the end of the tunnel
• automatic control
• pneumatic or mechanical belt tension system
• convection cooling

Options:

• decorator (granulate and/or chocolate)
• extra cooling length (standard per 2 metres)
• water-cooled bottom plate