Tunnels designed for speeding up and optimising the enrobing and the cooling of chocolate coated and moulded products. They are available in various lengths, from 4 m up to 16 m, and allow for the cooling of chocolate via a special air diffuser which controls the temperature, humidity, and cold air.
Cooling tunnels, chocolate enrobing and molding lines for the production of praline and chocolate bars and the enrobing of countless bakery products – cookies, panettone, pastries, brioches and snacks, protein bars and snacks, chocolate meringues, donuts, and rice cakes.
Selmi's chocolate coating and modeling lines are extremely versatile, functional and “tailor-made”. They can be produced in standard dimensions but, above all, they can be adapted to the specific production requirements of each customer, in terms of the width of the enrobing belt. Which can range from 200 mm to 600 mm, and in terms of the length of the chocolate cooling chamber, which can range from 4 to 16 meters.
The design and tailoring of the Selmi cooling lines based on the specific requirements and production needs of each individual client is a very important focus point of our company.
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