Our cooling tunnel is widely used for the cooling of chocolates, confectionery and bakery products. Adhering to the concept of designing and manufacturing from the user's point of view, our cooling tunnel is easy to clean and convenient to maintain, which help our customer to save time and labor costs.
Our cooling tunnel is widely used for the cooling of chocolates, confectionery，biscuits and bakery products. Adhering to the concept of designing and manufacturing from the user's point of view, our chocolate cooling tunnel is easy to clean and convenient to maintain, which saves time and labor costs.
Cooling is the final stage of the chocolate production process and our technology enables an optimal crystallization process, thus guaranteeing you the best end product. Like the tempering process, the cooling tunnel plays an important role in the chocolate production process. A high-performance cooling tunnel that gives your products a beautiful sheen, excellent elasticity and a luscious consistency. Therefore, the length, width and belt speed of our cooling tunnel can be customized according to the customer's production line, helping customer to obtain excellent product and competitive advantages in the market.
The width and length of cooling tunnel or quantity of cooing compressors can be customized by customer’s products and workshop
The material which touched by foods is food grade and the lids of cooling tunnel is made by 304 SS.
Every set of our cooling tunnel will be tested by our mechanical engineer and electrical engineer so as to make sure it work well after arrival at customer’s site.
Not only can our cooling tunnel be used to foods like chocolates, biscuits, bakery products and snacks, etc, but also to industrial products, like wax and candle, etc.
Our chocolate cooling tunnel is applied to a wide range of foods, like chocolates, biscuits, bakery products and snacks, etc. Cooling tunnel can be connected with chocolate enrobing machine, also can be connected with biscuit production line and cakes production line, etc. Different products have different requirements for the temperature and humility in the cooling tunnel, so we have different versions of cooling tunnel for customer’s choice, like water cooling and air cooling tunnel. If customer has higher standard for cleaning and hygiene, we have automatic lid-rising cooling tunnel too. We have different versions of cooling tunnel for meeting different products.
Cooling temperature directly affects the appearance, texture, and stability of finished chocolate products.
If the cooling temperature is too high, the chocolate may not solidify completely, resulting in deformation, poor mould release, or surface defects. If the temperature is too low, chocolate may cool too quickly, causing internal stress, cracks, condensation, or unstable crystal formation.
A properly controlled cooling process helps maintain the stable cocoa butter crystal structure formed during tempering, resulting in glossy surfaces, clean snap, and consistent product quality.
The optimal cooling temperature depends on the chocolate type, product size, and production process.
For most tempered chocolates, the cooling tunnel typically operates within a controlled range of approximately 8°C to 12°C, with several temperature zones to gradually reduce the product temperature. Rather than using one fixed temperature, a multi-zone cooling profile provides more uniform cooling and helps protect the crystal structure.
The ideal settings should always be determined through product trials based on your specific recipe and production conditions.
Yes. Our chocolate cooling tunnels are designed to process a wide variety of products, including chocolate bars, tablets, pralines, biscuits, wafers, cookies, snack bars, chocolate-decorated bakery products, and chocolate-coated confectionery.
By adjusting conveyor speed and cooling parameters, the same tunnel can accommodate products with different sizes, thicknesses, and cooling requirements.
Yes. A chocolate cooling tunnel is typically integrated into a complete chocolate production line.
It can operate together with:
Chocolate depositing machines
Chocolate enrobing machines
Chocolate moulding lines
Chocolate decorating machines
Chocolate chip depositing lines
Chocolate kibbles extruding lines
A fully integrated production line improves efficiency, reduces manual handling, and ensures consistent product quality.
Yes. Our chocolate cooling tunnels are designed with hygiene and maintenance in mind.
Food-contact components are manufactured from food-grade PU, and the machine structure provides easy access for routine cleaning and inspection. Removable covers, accessible conveyor belts, and service doors simplify daily sanitation and maintenance.
Regular cleaning helps maintain food safety, while preventive maintenance reduces downtime and extends equipment life.
When choosing a cooling tunnel, consider the following factors:
Production capacity
Product dimensions and thickness
Required cooling time
Belt width
Number of cooling zones
Factory layout
Integration with upstream and downstream equipment
Future production expansion
Selecting the right configuration helps maximize production efficiency and maintain consistent product quality.
For any inquiries, please fill in the following contact form. We will contact you within 1 day.
Follow Us
Copyright © 2025 Suzhou Harmo Food Machinery Co., Ltd. All Rights Reserve . Site Map Powered by 
By continuing to use the site you agree to our privacy policy Terms and Conditions.