Spider Max
Chocolate cooling vertical tunnel - New Model

Path: about 100 linear meters

Mould capacity: Up to 260

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Spider Max chocolate cooling and moulding vertical tunnel

Vertical spiral cooling tunnel for molded chocolate

The new SPIDER MAX Vertical Spiral Chocolate Cooling Tunnel is a new solution with high production capacity for cooling chocolate, pralines, bars, snacks, and filled napolitaines in molds.

A New High-Performance Model designed and engineered for integration with chocolate production lines combined with the Oneshot Tuttuno 9, this model offers doubled dimensions to ensure longer mold retention within the cooling chamber, thus improving product crystallization, quality, and productivity.

The Spiral Transport System of which is equipped the tunnel is divided into two separate and synchronized circuits, one ascending and one descending, which combined, provides a surface of about 100 linear meters.

The internal modular transport and handling belt ensures minimal slope differences, facilitating the linear transport of molds and also easing the cleaning and sanitization of the cooling tunnel during work breaks.

Due to the increased height dimensions and doubled capacity, the tunnel can hold over 260 molds, benefiting from increased capacity and longer retention in the refrigerated area, thereby enhancing cooling.

The SPIDER MAX is also particularly suitable for the fast cooling of other products such as biscuits and bakery products, superfoods, protein bars, snacks, and cereal, dried fruit, and sugar-based extruded clusters, as well as any product not coated in chocolate.

SELMI Chocolate Machinery

Watch the video: Spider

Technical Specifications

Electrical specification:
400 V three phase - 50 Hz
Power required:
5 Kw - 16 A - 5 poles
Optimal operating temperature: 20/25 °C
Maximum operating temperature: 32 °C
Cooling unit:
12000 frigories/h
Dimensions:
h. 2150, l. 4050, p. 1320 mm

Operational Advantages

Optimal Air Distribution: The angular air distribution system ensures uniform cooling for chocolate and pralines, compatible with various types of molds up to 175x275 mm with a maximum height of 40 mm.
Compactness and Functionality: Despite the increased dimensions, the tunnel maintains a compact structure, ideal for environments with limited space. It is highly productive and perfect for mold-based chocolate processing lines combined with the Oneshot Tuttuno with 9 nozzles.
Maximum Exposure to Cooling Flow: The patented mold handling system guarantees maximum exposure to the cooling flow, enhancing the effectiveness of the process.
Complete Integration: It can be connected to the Automatic Flow Pack 400 Plus wrapping machine by Selmi, ensuring greater product preservation and shelf life.
Efficiency and Productivity: The complete line requires only 36 square meters (6x6 meters) and two operators, making it ideal for those needing high capacity and production speed in limited spaces.