Cooling Tunnels

The post-crystallization of chocolate in the cooling tunnel has an importance which is often underestimated. For this reason, SOLLICH offers a range of cooling tunnels for an optimum crystal structure in the shortest possible cooling time. Efficient center cooling and the forced cooling of bakery products are specialist areas of SOLLICH, too. The range also includes complete wash-down tunnels.

Available tunnel widths range from 320 to 2600 mm in standard execution:

     
• Type KK THERMO-FLOW®
          This centre cooling tunnel is specially designed for cooling product fillings and slab cooling in high-output production lines. This cooling tunnel operates with more intense convection cooling from above and intensive cold water contact cooling below
     
• Type KS THERMO-FLOW®
          This cooling tunnel is the solution offered by SOLLICH for particularly delicate products with Cold water cooling from above (radiation cooling) and below (cold water contact cooling)
     
• Type KSK THERMO-FLOW®
          This cooling tunnel is the high-performance cooling tunnel for chocolate coatings in the SOLLICH range. The combination of radiation and convection cooling from above and cold water contact cooling from beneath enables optimum quality to be achieved in the shortest possible cooling times
     
• Type LSK THERMO-FLOW®
          This cooling tunnel from SOLLICH is a universal cooling tunnel with air. Contact cooling from beneath and radiation or convection cooling from above ensures optimum conditions for each product.
     
• Stainless Steel Cooling Tunnels
          These are fully wash-down rated. For machine widths in excess of 1300 mm, hoods which open outwards from the center are available (Gullwing).
   

Praline Forming

The machines of the Sollformat® series enable the precisely weighed and dimensioned manufacture of pralines of any type. The range includes:

Sollformat® KPS is a double piston extruder of the latest design suitable for all sugar, fat and fruit based materials which can be formed in plastic state to form confectionery and sweet center bars. It is available for following working widths: 400, 600, 800, 1000 und 1300 mm.

Sollformat® SFN for manufacturing shaped products (pralines, bars) for confectionery masses containing fat. Originally, forming machines of this kind were used only for pastry dough or marzipan.
     
      The Sollformat® SFN represents a further development towards a universal forming system capable of processing a variety of different masses. It is important that the masses contain fat and have a granular or fibrous structure to aid the forming process.

Sollformat® SPF-DPF is a high-performance extruder for praline forming using fatty masses as well as sugar masses. It is also an ideal addition to a Conbar® line.
   

Other Sollich Forming Systems

     
• Cluster Former CF is a simple and efficient forming machine for products such as nut clusters that can be transferred easily via a continuously running cooling belt. It permits a wide range of product combinations using a minimal amount of chocolate.
     
• Sollcoform® is a new type of rotary moulding machine with positive demoulding. Mixtures of cereals, nuts, broken wafer or biscuit pieces, mixed with a fat or sugar binder, can be formed in small round pieces, ovals or square shapes. The same goes for traditional mixtures of fondant, marzipan or coconut paste.
     
• Sollcodrop® is the name for a rotary moulding system for all types of chocolate, fat, sugar or dough type materials in fluid state, producing precise shapes and accurate volumes. The moulded product is deposited onto endless plastic or steel belts. Working widths from 300 to 1300 mm are suitable from average to high outputs.
     
• Sollcofill® is the name of the comprehensive range of depositing machines for depositing fatty and sugar masses in or on bakery products, biscuits and wafer bases. This line also produces sandwich products for the bakery industry.
     
• Sollcotop® is a new method of chocolate enrobing for either half coated products or for strip coating. Manufactured in working widths from 400 to 1800 mm and for operating speeds up to 12 m/min.
     
• Chocolate Mesh or Rope Extrusion an innovative systems for chocolate mesh or rope extrusion on a continuous cooling conveyor.
     
• Forming and Cutting of Chocolate Products: production machines for thin blocks, chocolate flakes or chocolate bars and fingers.
     
• Chocolate drop depositor type KG/KGM for depositing on a product track or depositing drops on a cooling conveyor.
   

The Candymaster® enables you to manufacture confectionery, from the solid to the filled “one-shot” product. For peppermint coins and toffees, jelly and other low-boiled products, too, the Candymaster® is the ideal solution. With the unique Shellmaster® technology, hollow sugar shells can be produced for the first time. The Shellmaster® is used to form shells from fondant, caramel, nougat, gum masses or other sugar masses which are then filled with viscous sugar and fatty masses.

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