COOLING AND CONDITIONING
in temperature-controlled conditions for 48- hours post-packing. As the UK-based representative for Trikno,
Premier Forrester is able to offer a variety of cooling solutions for use in chocolate applications. They can have multiple layers, long lengths can be contained within small areas, and all available height in the factory can be utilised. Unlike traditional paternoster- type coolers – where cooling comes only from one side of the mould – with a spiral cooler, the mould is turned at the top of the spiral, so it will receive cooling from both sides.
Precise profiles Offering his thoughts on cooling and conditioning challenges that face confectionery producers, Mike Sherd, Managing Partner at Egan Food Technologies, says: “When tempering and enrobing, the cooling process for chocolate and compound is precise and established. The scientific parameters for this are well-known in the industry and most manufacturers can easily calculate their needs from tried-and-true formulas.” Where Mike does see variation in cooling profiles is on confectionery centres, such as caramels and creams. “For these applications it really is important to understand the best temperatures to handle the products – especially when
26 • KENNEDY’S CONFECTION • NOVEMBER 2025
it comes to cutting and slicing. Is that ideal window wide or narrow?” Many confectionery producers will already have calculated their cooling profile, but Egan Food Technologies is able to go a step further and test product recipes at its headquarters to gather real- world data and create a precise cooling profile. From there, it is able to make suggestions and recommendations for equipment options to support that profile – for example, the use of jacketed hoppers and pressing rollers, chilled conveyor decks, and cooling tunnels that use either impingement, convection or induction cooling. “Without a precise cooling profile, production lines often end up with a cooling tunnel that is longer than is needed and, with so many factory floors being space constrained, the potential for having shorter cooling tunnels can offer space and cost savings,” says Mike. By testing and understanding product
cooling needs, Egan Food Technologies is able to tailor its equipment lines for precise temperature control and it can offer options for jacketing in most places where there is contact with the product – hoppers, forming rollers and chilled conveyor decks. “This is before the product even reaches the cooling tunnel,” says Mike. “Within the cooling tunnel itself, additional options are available to match the cooling needs of the product. For example, chilled
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