Cooling tunnel

Cooling tunnels are used to reduce the temperature of the confectionery and bakery products before packaging. This type of equipment is used mainly for the small products, the cooling time which is not more than 25 minutes. For longer cooling time it is advisable to install a spiral conveyor with air conditioner. Construction parameters are calculated based on the customer's specifications, which should include the following information: - Product parameters (type, weight, dimensions, inlet temperature) - Capacity - Required outlet temperature - Laying product on the belt (row width, the distance between rows) - The temperature and humidity in the department - The height of the entrance and exit conveyor - The layout other equipment in the department - Suggestions for overall dimensions (in the case of limitation on the layout) According with received information we will calculate parameters of the cooling tunnel: 1. Conveyor length 2. Type of conveyor belt 3. The width of the conveyor belt 4. Conveyor speed 5. The type and capacity of the air conditioning system 6. Schema and dimensions of airways 7. Air flow rate The construction of cooling tunnel is a conveyor with modular belt which gets through the airways of conditioner. In the airways circulate cold air in a closed circuit. Air direction is opposite to the direction of the conveyor movement, that provides a more intense product cooling . Return air flow in the opposite direction occurs in the heat exchanger through the lower part of the airway. After getting through the heat exchanger cooled air is supplied to the area of product movement.