The electrical heat tracing system ensures that chocolate remains liquid ...

Chocolate is one of the most temperature-sensitive foods of all. During production, processing and transport, it must therefore be kept at a constant temperature and in a flowable state. Any fluctuation in temperature impairs its quality and therefore its individual flavour characteristics! For this reason, chocolate must be kept liquid within a temperature corridor of between 40° and 45°C. And this also applies to filling systems and spray nozzles, as they become blocked if the chocolate loses its fluidity. As a result, production processes will be seriously impaired. As a result, the eltherm electrical heat tracing system is used.

After all the raw materials have been mixed, they are heated up to 90 °C whilst being constantly stirred. This raw mass then must be transported for further processing without hardening, which is why precise and seamless heating of valves, pipes, extraction points, processing plants, storage containers and tank containers is necessary. Thanks to the wide range of possible applications for electrical heat tracing and the expertise of our application engineers, we find the best solution for any area of application. At eltherm, engineering, planning, installation and commissioning all come from one single source and our own production.