Electrical heat tracing in chocolate production
Heating from production through to transport
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 fluid state. Any fluctuation in temperature affects its quality and, consequently, its unique flavour characteristics! This is why chocolate must be kept in a liquid state within a temperature range of 40° to 45 °C. This also protects filling systems and spray nozzles, as they become blocked if the chocolate loses its fluidity. This has a significant impact on production processes. That is why electric trace heating from eltherm is used.
Precise and uniform heating – all from a single source
Once the raw materials have been mixed, they are heated to up to 90 °C and stirred continuously. This raw mixture must then be transported for further processing without hardening, which is why precise and continuous heating of valves, pipework, extraction points, processing plant, storage tanks and tank containers is essential. Thanks to the wide range of applications for electric trace heating and the expertise of our application engineers, we find the best solution for every sector. At eltherm, engineering, planning, installation and commissioning are all provided from a single source and from our own production facilities.
Key facts
- Transport and storage containers can be heated before filling
- Maintaining the temperature during storage and transport
- enhances the reliability of the entire production process
- Temperature monitoring and control
FAQ
If chocolate loses its flowability, it can cause valves and pipes to become blocked. This significantly disrupts the ongoing production process.
Chocolate is a product that is highly sensitive to temperature. If transport and storage containers are preheated, the narrow temperature range required to ensure the best quality can be maintained.
