Compact Cooling Tunnel for Controlled Chocolate Cooling

The Aura KTA 400 cooling tunnel was developed as a compact and efficient solution for the controlled cooling of chocolate products within daily production environments.
Thanks to the combination of radiant and convective cooling, the tunnel can be used flexibly for both real chocolate and compound products. The KTA 400 combines practical usability, stable performance and reliable Belgian engineering in one functionally designed cooling tunnel.

The tunnel is suitable for integration behind:

• enrobing lines
• dosing lines
• moulding lines
• decoration and finishing lines

and forms an efficient cooling step within a wide range of chocolate production processes.

Products You Can Cool with the Aura KTA 400 Cooling Tunnel

The Aura KTA 400 is suitable for the controlled cooling of various chocolate and confectionery products, such as:

• pralines
• chocolate bars
• moulded chocolate products
• coated biscuits
• donuts
• cakes
• snack products
• compound products
• decorated chocolate products

The tunnel was designed for a stable and controlled product flow while maintaining product quality, gloss and finish.

Key Advantages of the Aura KTA 400 Cooling Tunnel

• Designed and built in Belgium
• Combined radiant and convective cooling
• Flexible switching between both cooling principles
• Compact and efficiently designed tunnel construction
• Insulated stainless steel construction
• Infinitely adjustable belt speed
• Digital temperature control
• Transparent covers for optimal process monitoring
• Reliable and low-maintenance operation
• Suitable for integration into various production lines

Radiant and Convective Cooling Combined in One Chocolate Cooling Tunnel

The Aura KTA 400 combines two important cooling principles within one tunnel configuration:

• convection cooling
• radiant cooling

This allows the tunnel to be flexibly adapted to different types of chocolate products and production conditions.

Convection Cooling for Compound Chocolate

With convection cooling, a forced airflow is used to remove heat quickly. This cooling technique is particularly suitable for:

• compound chocolate
• products with higher production speeds
• applications where more intensive cooling is required

Radiant Cooling for Real Chocolate

Radiant cooling works in an indirect and gentler way, allowing chocolate to cool down more gradually. This is important for:

• gloss formation
• product stability
• high-quality chocolate products

Within the Aura KTA 400, switching between both cooling principles is done via internal radiant covers that can be manually placed or removed. This functional approach ensures a clear and reliable tunnel construction without unnecessary complexity.

Want to learn more about different cooling principles and their influence on chocolate products? Discover our page about cooling solutions for chocolate, confectionery and bakery products.

Compact cooling tunnel for controlled chocolate cooling

The Aura KTA 400 was designed as a technically balanced solution where reliability, efficiency and practical usability are central.

The tunnel construction consists of:

• an insulated stainless steel chassis
• a robust support structure
• an integrated cooling unit
• transparent polycarbonate covers

By making targeted choices in construction and automation, the investment remains manageable while the reliability and technical quality of Betec are maintained.

This chocolate cooling tunnel is particularly suitable for producers looking for an efficient and stable cooling solution without unnecessary automation.

Conveyor belt for stable product flow through the cooling tunnel

The Aura KTA 400 cooling tunnel is equipped with a single conveyor belt featuring:

• mechanical belt tensioning
• manual belt tracking
• infinitely adjustable belt speed

This configuration was deliberately chosen as a reliable and low-maintenance solution for daily production.

Low-maintenance chocolate cooling tunnel with hygienic design

The conveyor belt is standard equipped with:

• a belt scraper
• a collection tray
• an easily accessible tunnel construction

This makes the installation easier to clean and maintenance-friendly in daily use.

Cooling tunnel design for controlled chocolate cooling

The Aura KTA 400 cooling tunnel consists of three functional zones:

• infeed zone
• cooling zone
• outfeed zone

This creates a controlled product flow between different process steps within the production line.

Infeed Zone for Integration with Production Lines

The infeed zone was designed for stable integration with:

• enrobing lines
• dosing lines
• moulding lines

allowing products to enter the tunnel in a controlled manner.

Controlled Cooling Zone for Consistent Chocolate Cooling

Within the cooling zone, products are cooled down in a controlled and uniform way to:

• preserve gloss
• avoid product cracking
• guarantee stable product quality

Outfeed Zone for Stable Product Discharge

At the end of the tunnel, the products are naturally released from the belt, ensuring a stable product transfer to:

• conveyor belts
• packaging lines
• subsequent process steps

Optionally, the tunnel can be expanded with:

• a knife-edge transfer for precise product transfer
• longer cooling sections (Extendable in sections of 1 meter)

Precise temperature control for consistent chocolate cooling

The Aura KTA 400 cooling tunnel is equipped with a digital Omron thermostat that allows the desired cooling conditions to be adjusted accurately.

The combination of:

• controlled air circulation
• an insulated tunnel construction
• a stable cooling unit

ensures consistent and reproducible cooling quality within daily production environments.

Maintenance-Friendly Chocolate Cooling Tunnel with Optimal Process Control

The Aura KTA 400 was developed for easy accessibility during:

• cleaning
• maintenance
• visual process control

The transparent polycarbonate covers ensure that the operator always maintains visibility of the product during production.

This allows:

• deviations to be detected more quickly
• maintenance to be carried out more efficiently
• downtime to be kept to a minimum

For Which Applications Is the Aura KTA 400 Cooling Tunnel Suitable?

The Aura KTA 400 is ideal for chocolatiers who:

• are looking for a compact and efficient cooling tunnel
• consider controlled chocolate cooling essential
• are searching for a reliable solution without complex automation
• want to invest in Belgian engineering
• want to expand their production with a stable cooling step

Want to Learn More About the Aura KTA 400 Cooling Tunnel?

Are you curious how the Aura KTA 400 cooling tunnel can be integrated into your production process or which configuration best matches your products and production speed?

Contact us at info@betecnv.be for more information, technical advice or a personalised quotation.

Betec is happy to help you develop an efficient, reliable and technically well-thought-out cooling solution for chocolate and confectionery products.

Want to learn more about the vision behind the Aura machines? Discover how Betec combines Belgian engineering with thoughtful and efficient machine construction.

Aura – Belgian Chocolate Machines, designed by Betec