Possible difficulties with the confectionery coatings appliance

Coatings cracking	Unequal layer cooling of the coatings Excessive temperature of the input product to be coated	Increase the temperature of the air flow in the cooling tunnel Necessar Pre-cooling of the input product to the corresponding temperature
Deviation of the coatings layer thickness	Haven’t met the corresponding viscosity of the coating mass	If too thick layer – increase the coatings temperature If too thin layer – decrease the coatings temperature
Poor setting	Violation of the cooling mode	Decrease the temperature of the cooling air flow Increase the speed of airflow
Coatings blooming	Fatty: violation of the temperature cooling mode (coating at the output of the cooling tunnel haven’t crystallized yet) Sugary: water condensed on the end product	Decrease the temperature of the air flow Increase the speed of the air flow Increase the cooling time in the cooling tunnel Conventional temperature in the working chamber must be lower than the temperature of the products to be cooled. It is important to control the moisture ingress in the coating.