The only acceptable way to dry and cure enrobed products. The products are cooled through convection currents throughout the length of the tunnel which are controlled by a thermostat. Multiple independent cooling units are placed along the tunnel with a dedicated thermostat which allows different temperatures to be set along the length. In addition, a high-efficiency cooling unit controls humidity in order to obtain an excellent final result and guarantee the enrobed products will maintain their sheen and appearance while being stored without having to worry about bloom. The belt feed speed is adjustable which allows for a great deal of flexibility when processing different chocolates or compounds that require different cooling times. The tunnels are available in different lengths and widths to suit your exact production needs.