Food Engineering

Cooling tunnels

January 1, 2009




Schebler’s custom cooling tunnels are made with an application-specific approach, including ingredient characteristics, heat load, moisture, shelf life, capacity, plant conditions, multi-product lines, cleaning, energy savings and environmental concerns. With the tunnels, direct impingement introduces air from above or below the product through nozzles or hole patterns to create a high air velocity and pull off BTUs without damaging fragile products. Suitable for granola, sports and nutrition bars, trans fat-free cookies and traditional bakery and confectionery products, the tunnels can be configured in any number of tiers. Options include gull-wing doors and removable plenums.

Schebler Food Equipment; 563-359-0110; www.schebler.com