Cooling Tunnel Solution
The vast majority of confectionery products are cooled in a tunnel during their production. During this cooling process, condensation may occur causing sticking, crystallisation and discolouration of products.
Problems of condensation on the inside of the drying tunnel are connected to air humidity. Air which is too humid condenses on contact with the cold interior walls of the tunnel, and causes ice on evaporators. One solution is to slow down the traverse speed inside the tunnel but this solution limits production. Munters solution treats the air inside the tunnel so as to lower it to a relative humidity enabling you to guarantee optimal functioning without sacrificing the product quality. You can even lower the temperature of your tunnel, thus reducing the amount of time necessary for cooling, therefore producing more with the same equipment and throughout the year. Preventing condensation avoids the proliferation of bacteria thus limiting health hazards. Many companies in the food sector are today equipped with Munters dehumidifiers.