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Line for 30 g chocolate bars

A smaller piece cools faster so the tunnel time can be shortened. The calculator shows how this affects tunnel length and cooling load.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

Cavities per mould
60 pcs
Moulds per minute
12 pcs
Mass of one piece
30 g
Mould pitch on the belt
0,30 m
Cooling time in the tunnel
15 min
Mass temperature at filling
31 °C
Product temperature at tunnel exit
16 °C
Chocolate fat content
30 %
Line efficiency
85 %
Shift duration
8 h
Pieces per hour
36 720 pcs
Chocolate per hour
1 101,6 kg
Chocolate per shift
8 813 kg
Belt speed
3,60 m/min
Cooling tunnel length
54,0 m
Moulds in the tunnel at once
180 pcs
Tunnel cooling load
18,8 kW

Frequently asked questions

What is the product temperature at the tunnel exit?
Usually 12–18 °C so the piece releases easily from the mould without condensation in the air.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.