Facts
The sweets are air cooled from the forming temperature down to the packaging temperature. A cooling fan guides the cooling air over the whole length of the cooling system, across the way of the sweets, at a speed of approx. 8 to 10 m/min through the single subframes of the cooling systems. The cooling air can either be drawn out of the air-conditioned installation room of the cooling unit or from the outside as fresh air.
On the top conveyor belt the sweets are intensively cooled from below throughout the cycle. At the end of the top conveyor belt the sweets are transferred onto a second, oppositely-running conveyor belt by a return chute. The sweets are cooled here from the top and bottom. This means that the air flow is fed partially above the sweets and partially below the sweets.
Cooling unit
Functional diagram of the air flow:
- Cooling air
- Conveyor belts
- Sweets
At the end of the second middle conveyor belt the sweets are again transferred by a return chute onto the third and last conveyor belt. The final cooling takes place here exclusively by top cooling. The conveyor belts have different running speeds that can be adjusted by three variable-speed transmissions. In this way the unit count is kept as dense as possible. The top conveyor belt runs the highest and the bottom conveyor belt with the lowest speed.
At the outfeed of the third and last conveyor belt the sweets are cooled down to the packaging temperature. They can now be either filled into transportation containers or fed directly into the wrapping machines by conveyor belts. A take away conveyor can be fitted as an auxiliary device which transports the sweets at table height.
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