How do I determine the ideal cooling tunnel length for my product?

You can use the following information as a starting point: Products coated with real chocolate (butter cookies, honey bread, alfajores, etc.), hollow chocolate shells → 6-9 meters. Solid chocolates up to 100 g → 9 meters. Truffles, bonbons, and “One Shot” filled bars up to 100 g → 9-12 meters. The ideal length may also vary according to your production needs.

Cooling Tunnels

Perfect crystallization from end to end of the belt — no fat bloom.

Controlled crystallization from start to finish of the production line.

TR-V

Grow without outgrowing your tunnel.

Modular in 3-meter sections from 6 meters up — you add capacity, you never replace the machine.

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VONIN guide: all about Cooling Tunnels

Create continuous, high-output production lines in your factory

Proper cooling is a fundamental step in giving your products a high-quality finish before packaging. Having a reliable, flexible solution to cool and convey your products contributes to a perfect final crystallization, resulting in products of superior quality.

Industrial-scale chocolate cooling

Through the uniform, consistent cooling of our tunnels, your products come off your production line with consistent quality every time, ready for packaging.

Easily integrate with other equipment and create continuous production lines

We developed our cooling tunnels with a modular architecture, allowing you to easily integrate them with other equipment to create continuous production lines and expand them as your needs grow.

Eliminate the rush in your factory

Besides cooling, our tunnels also take care of conveying your products for you. No more rushing around with molds inside your factory.

Improve the quality of your products

The cooling system in our tunnels ensures your chocolate always cools in a uniform, standardized way, helping your final product come out glossy, heat-resistant, and with a beautiful snap when broken — the signs of proper crystallization.

Choose your TR-V length

The same tunnel, sized to your volume. Throughput grows with length — and cooling stays complete from start to finish.

	TR-V6 m	TR-V9 m	TR-V12 m
Length	6 m	9 m	12 m
Estimated output	30–50 kg/h	45–75 kg/h	60–100 kg/h
Best for	Workshops and growing output	Mid-size factories	High continuous output

Conservative estimates that vary with the product, its thickness and entry temperature. We run the exact tunnel calculation, made to measure for your line.

Size my tunnel →

Frequently asked questions

The cooling tunnel is a fairly robust piece of equipment and takes up considerable space in most factories. For that reason, it is recommended for medium-to-large production lines, preferably connected to other equipment that boosts its usability — that is, a chocolate enrober or a depositor with an automatic conveyor (built to work with the tunnel). If you do not have the floor space or plans for automated production, it is worth considering industrial coolers instead of cooling tunnels.

Why VONIN

A human touch

Real people by your side, from first contact to after-sales.

Accessible technology

Industrial-scale performance within reach of producers of every size.

Engineering that solves

Every machine is born from a real bottleneck of chocolate producers.

Warranty & support

12-month warranty and on-site or remote training for your team.

Ready to start a project?

Tell us what you produce today and how far you want to go — we design the line to get you there.

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