Why Millano Chose Systemair: 287.4 kW for Tempering and Cooling Tunnels

Customer and context

Chocolate is loved for its storytelling, but the wonders of Willy Wonka are cinematic. In real production, the flavour and lustre of a bar are held together by temperature, humidity and the rhythm of the lines. Tempering, cooling tunnels, maturation of the semi-finished product – stable regimes are important at every node. When the parameters are even, the batch output is predictable, the packaging does not “float” and the warehouse runs smoothly.

Millano sp. z o.o. S.K.A. is a well-known Polish manufacturer of chocolate and confectionery products with over 40 years of experience. The Group operates several sites and produces products under its own brands (including Jarki, Pomorzanka, Hibbi/Choctopus), supplying the domestic and export markets. Millano is an important player on the Polish market and beyond, actively working in private label for the largest chains (Biedronka, Intermarché, Auchan) and supplying products to dozens of countries. The company’s reputation has been built up over the years: stable shipments, modern organisation of sites, accurate work with the assortment.

In terms of capacity, Millano is several production sites with high-speed lines, multi-zone cooling tunnels, tempering machines and glycol circuits that feed several sites at once. During the warmer months, the heat load builds up, shifts are tight, and the cold must hold setpoints without “sawing” on the schedules. The stability of recipes, the appearance of the finished product and the rhythm of logistics depend on how smoothly the circuits work.

Production capacity and geography

Millano has three factories: two in Přezmerowo (near Poznań) and the third in Słupsk (historical asset of Pomorzanka). They work in a three-shift mode. At the end of the 1990s, one of the most advanced lines in the country for the production of chocolate mass and couverture – up to 100 tonnes per day – was launched on the basis of German technology; later on, an area for moulded and filled products and its own logistics centre were added. This configuration covers the entire cycle: from mass to finished bars and sweets, with stable distribution support.

Objective of the site

The factory has several cold consumers: tempering, tunnels, shirt coolers and a packaging area. During the warm season, the total load rises to the upper limit; during the shift, it “breathes” – some areas shut down, others pick up. You need a chiller that can keep the setpoints at 30… 35 °C outside air, can operate confidently at partial loads and can be quickly put into operation without lengthy installation.

The customer’s request was for a power range from 250-300 kW. This is a safe corridor for a typical configuration: two tunnels, tempering and auxiliary circuits give a total of ~240-260 kW at peak. A 10-20% margin covers fluctuations in raw materials and climate, and the step/inverter operation of the compressors maintains economics during off-peak hours.

In our case study, Systemair SYSCROLL 290 AIR CO MCHX 1PSPwas selected in the criteria.

Key parameters:

• Cooling capacity: 287.4 kW (12/7 – 35 °C)
• Year of manufacture: 2015, part number 156/24
• Circuits: 2 pcs; compressors: 3 pcs. Bitzer GSD (1×80485, 2×80385)
• Refrigerant: R410A; condenser: copper/aluminium (MCHX)
• Evaporator: plate
• Fans: 6 pcs.
• Hydromodule: available (pump, tank, buffer)
• Dimensions/weight: 3.5 × 2.15 × 2.5 m; 2,564 kg
• Motor hours: 849 / 18,498 / 1,081 hrs.
• Condition: good

This is the one configuration that distributes the load evenly and remains stable with changes in heat flow.

Also one of the important selection criteria was the availability of a hydronic module. The “out-of-the-box” version at the confectionery site offers several practical advantages:

• Fast commissioning. Pump, expansion tank, buffer tank and safety are already integrated. Fewer external assemblies and approvals – faster start-up.
• Stable setpoints. The buffer smooths out flow pulsations between multiple consumers, reduces compressor start-up frequency and helps keep temperatures stable.
• Hydraulic discipline. Correct NPSH at pump, deflating, bypass, safety group – less risk of cavitation and installation errors.
• Simple service logic. One unit, uniform pipework and available component base across the EU – fast preventive maintenance and clear diagnostics.
• Project economics. Fewer contractors and fittings, fewer “weak points” for leaks, shorter path from procurement to stable production.

What was checked when selecting from the effluent

Operating point (12/7 °C water at 35 °C), part load conditions, acoustics, dimensions for installation, condition of circuits and compressor runtime. Plus, the availability of microchannel condensers (MCHX) for efficient heat dissipation and moderate refrigerant charge. The final touch was a report from the test station and ready for shipment at the right window.

As a result, the ~287 kWchiller with two circuits and integrated hydronic module closes the peak, confidently holds modes on “partial”, reduces commissioning time and reduces hydraulic risks. For chocolate production, it’s about batch predictability and a relaxed shipping schedule.

Realisation of the chiller on site

The final stages of chiller preparation are testing. At the test station engineers checked the chiller by operating temperature points, checked both circuits and compressor stages, operation of hydromodule, sensors and automatics, also pressure test and tightness control. Next, the chiller was prepared for the road: frame fixing, packing, labelling, slinging diagram, CMR and packing list. Shipment at the agreed window; on site – unloading, strapping to the manifold, flushing the circuit, start-up, setting the settings and handing over the documentation.

Renowned factories and international companies work with us – they appreciate the wide range of brands, quality, timing and service. If you run a production facility and need ready to run cold, give us the initial modes. We will select 2-3 solutions from availability, fix the price and delivery date.

Author of the article:
Andrey Kohan, refrigeration equipment engineer

10.10.2025