Chocolate cooling tunnel, 10 minutes to make chocolate "firm and non stick to the hand", batch production is super worry free

The biggest fear when making chocolate is waiting - the freshly poured chocolate paste needs to be slowly cooled, and if left at room temperature for a long time, it is easy to get dusty. When blown by a fan, the surface may frost, making it impossible to make in bulk. But with the chocolate cooling tunnel, all these troubles disappeared.

This cooling tunnel comes with a layered conveyor belt. Once the freshly formed chocolate embryo is placed on it, it can enter a constant temperature and humidity cooling zone. The temperature is precisely controlled at 12-15 ℃, and the humidity is maintained at around 50%. It can completely solidify in 10 minutes, and it is not sticky to the hand and has a shiny surface when taken out. Moreover, the length of the tunnel can be selected according to the production volume. Small workshops use the 1.5-meter model, which can cool over 300 tunnels in an hour; Big factories choose 3-meter models, which directly doubles efficiency.

What's even more considerate is that the inner wall of the tunnel has anti condensation design, so you don't have to worry about condensed water dripping onto the chocolate and affecting its taste. Previously, I could only make 200 boxes of chocolate a day, but now with it, I can easily make 500 boxes without having to keep staring, saving time to make more flavors!