Confectionery
Enrobing machine + tunnel,Savy GoiseauType Crystal 450,Year 1999,Working width 420mm Tempering unitPump for chocolate
Cooling tunnel 7,8 m length
Key Specifications:
- Working Width: 420 mm
- Continuous Tempering System: The machine employs a three-phase tempering process, ensuring the chocolate passes through the critical crystallization temperatures: melting at 45-55°C, cooling to 27°C for crystal formation, and then rising to a working temperature of approximately 30°C. This method mimics manual tempering, preventing issues like thickening during extended operations.
- Mesh Belt Width: 420 mm
- Maximum Passage Height: 100 mm
- Chocolate Pump: Equipped with a pump for efficient chocolate transport.
- Cooling Tunnel: Paired with a cooling tunnel measuring 7.8 meters in length, featuring cold air cooling and a GEA KUBA compressor
Tunnel feed entrance = 320 mm wide x 128 mm height
designed to cool chocolate products received from moulding equipment or
enrobers with a width up to 320 mm
The model is 5.5 meters long. The first meter of the cooling tunnel is an open
decorating table for decoration of the products. The last meter at the rear end
is an open packing table. Before entering the packing table the products are
released from the main belt, which enables a gentle removal of the cooled
products.
Cooling of the products is based on an air re-circulating concept, where cold
air continuously is circulated from the middle of the cooling tunnel to both
ends of the tunnel.
It is possible to buy tunnel extensions new from the manufacturer in 2m lengths
Year 2018
serial number 90815
temperatures down to around 3degC
Standard belt speed is variable between 0,0 – 3,0 m/min.
R134 refrigeration
Used for development / test work only
230volt, 1phase, 50hz, 2kw
