

Nielsen XXL Cooling Tunnel
Designed for large-scale cooling, the Nielsen XXL ensures the highest quality-cooling regardless of the scale of your production.
The cooling tunnel method you need for your chocolate depends on the final product. It is important to choose the right method since each method has its benefits. Products that are enrobed with chocolate require initial radiation cooling due to the thin chocolate surface. Products requiring cooling and setting of the base to preserve stability also need cooling using a water-cooled technology.
Products with a higher density, such as baked products, require a cooling tunnel with a convection-cooled technology. This allows the best result in terms of having the finest gloss and taste.
Our highly skilled engineers are happy to help you choose the right cooling solution for your production.