PROCESSING
HEAT WITH

eQ

Keeping Chocolate Fluid for Good Taste

Inspired by eHT for Temperature Sensitive Foods

USED PRODUCTS

ELSR      ELKM

Chocolate must be kept fluid and at a constant temperature during the entire production process for high quality chocolate products. Fluctuations in temperature during transport and processing have an immediate impact on the quality of the product. In fact, chocolate is one of the most temperature sensitive products of all. To retain high quality concistency and taste characteristics in a fluid state requires maintaining temperatures in a narrow corridor between 40° and 45°C.

Find out more about solutions for adhesives in food and beverage production.

100 %
custom designed

A - Z
custom built

Engineering your Advantage

Your Processes in Expert Hands

We develop complete solutions for processes in production, storage, handling, and transport. Our engineers are committed to understanding your exact technical requirements.  Their pride is to develop the best possible heat tracing solution. 

We are here for you

Contact Person

Frank Vogel

eltherm GmbH (Headquarters)
Ernst-Heinkel-Straße 6-10
57299, Burbach
Germany

Phone: +49 2736 4413 8158
E-mail: fvogel@eltherm.com

Haldun Danaci

eltherm GmbH (Headquarters)
Ernst-Heinkel-Straße 6-10
57299, Burbach
Germany

Phone: +49 2736 4413 8153
E-mail: hdanaci@eltherm.com

On the move globally
always within reach

Phone: +49 (0) 27 36 / 44 13-0

Fax: +49 (0) 27 36 / 44 13-50

E-mail: info@eltherm.com

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