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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.

事实浏览

  • Product quality maintained
  • Constant production
  • Reduced defrosting
  • Improved food safety
  • Productivity gain
  • Reduced maintenance
  • Energy savings

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蒙特在设计生产鸡舍内空气处理机组和环控系统方面拥有丰富经验。无论舍外出现何种极端或多变的气候条件,为禽舍专门打造的蒙特通风系统都能轻松而精准地控制舍内的气候环境。