Select industry:
Bread-making and confectionary equipment
Additional Information:
+38 (050) 487-10-90
+38 (067) 520-02-04
+38 (0522) 30-89-20
+38 (0522) 30-89-21
Dimensions (WxDxH) max, mm:
5100 (7100) *750*1350
The cooling tunnel is designed to quickly cool the glaze (chocolate) on confectionery after glazing (decoration). The cooling tunnel is based on industrial automatic units that allow you to work around the clock without stopping the defrosting of evaporators.
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