Freezer Tunnel 

 

 

Feature

The Hardening Tunnel
The tunnel is delivered pre–assembled in one self–supporting unit for easy and quick installation. The highly efficient evaporator with variable speed fans is positioned at the rear of the tunnel. Guiding plates enables optimal air circulation inside the tunnel. The evaporator is integrated in the cold room and ready to be connected to the condensing unit. The dripping during defrosting is directly on the floor outside the product path. The conveyor chain follows a double spiral path around the stainless steel frame. There are in total 31 sprockets with 2 bearings each This design provides high reliability and at the same time easy and low cost maintenance. The clearance between the two chain–ways is up to 625 mm allowing unproblematic cleaning and servicing. All surfaces inside the tunnel including framing, sprockets, chain guides and supports facilitate easy cleaning. The tunnel house is equipped with an airlock at the inlet/outlet to prevent sucking of warm moist air from the production area in to the tunnel. The tunnel housing is made from hard polyurethane foam panels covered on both sides by white coated 0,6 mm thick galvanized metal sheets. The thickness of the polyurethane foam is 85 mm for the side panels and 125 mm for the top panel and the bottom panel. The inner metal plates are covered by robust durable plastic. Aluminum plates welded together cover the tunnel floor and walls in 300 mm height from the floor. The tunnel has one large door allowing effective cleaning and maintenance. The door is equipped with heating elements. The door size permits remove all of the evaporator with fans and the spiral conveyor from the tunnel house. The tunnel floor is sloped down towards the door, which also serves as drainage point after defrosting and cleaning. The whole tunnel is placed on a hot dipped galvanized steel frame.

The worktable
The workable is prepared for mounting and easy interchange of attachments for the wide product range. The chain tension unit with the integrated frequency converter controls the main chain drive and is placed at the end of the worktable making maintenance and servicing very easy. This feature also makes it possible to observe the chain drive and the tension operation during production.
The chain is automatically lubricated after each washing. A tray–washing unit, set of hammers for loosing the product from the trays and a synchronization unit following the movement of trays along almost the entire length of the work table are optional.
All exterior surfaces and components are produced from stainless steel or stainless materials. Components are sloped allowing water run–off. Static attachments like extruder cutters are positioned on the rails on both sides of the trays. The workstation length is 6 meter giving the possibility of mounting a wide variety of attachments simultaneously. There can be up to 6 static attachments placed on the rails or up to 6 attachments placed on the optional synchronization unit. The number of attachments depends on the actual product. The electrical control panel is positioned over the worktable.

 

 

 

Advantages

BASIC EXTRUSION TUNNEL 

The GRAM TT is an automatic extrusion line designed to produce up to 9,000 pcs/h of stick product, up to 6,500 pcs/h of ball cones without chocolate coating and up to 500 pcs/h of logs. The flexible system modularity allows quick changeover from one product to another – all depending on the configuration of equipments.

THE PRODUCT FLOW
The production process starts with the extrusion or time–elapse filling of ice cream from the ice cream freezer onto the product carrying trays or pre–inserted biscuits, or wafer cones. Various operations like stick insertion, the biscuits dispensing, cones, sweets, chewing gum balls, caramel/syrup/jam decoration or filling can be carried out during the extrusion process or immediately after depending on the products to be produced.

The filled/extruded products placed on the trays are moved through the hardening tunnel, where they are frozen by cold air circulation. After the hardening the products are removed from the trays. The hardening takes between 16 and 90 minutes depending on the products shape and form. The further processing depends on the actual product to be made. Most of the stick, sandwich and ice slice like products are removed by a robot from the trays and passed to the chocolate dipping conveyor and afterwards wrapped in a single lane or multi lane wrapping machine. Products like layer cakes and logs are manually removed from the trays after hardening.

 

 

 

 

Brochure