The vast majority of confectionery products are cooled in a tunnel during production. During this cooling process, condensation may occur causing sticking, crystallisation and discolouration of products.
The problems with condensation on the inside of the drying tunnel are connected to air humidity. Air that is too humid condenses on contact with the cold interior walls of the tunnel and causes ice on evaporators.
One solution is to slow down the traverse speed inside the tunnel, but this solution limits production.
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