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eHT

Temperature maintenance for Chocolate Production

For Temperature Sensitive Foods

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.

After mixing raw materials and ingredients they are conched – heated up to 90 °C and constantly stirred. After that, the raw chocolate mass must be transported without solidifying. This requires a continuous, uninterrupted heating chain for temperature maintenance on pipes, valves, pumps, vessels, silos, processing plants, sampling and extraction points, dosing and filling machines. Complex paths of transport requires heat tacing on tank containers, semitrailer tanks, Iso tank containers, SWAP containers, road tankers or IBCs.

Fluctuations in temperatures immediately impair texture and optical quality of chocolate, but also have a negative impact on machines and processing plants and devices such as dosing units, spray nozzles and sampling devices. Should chocolate become viscous, this can block the sensitive devices and disrupt the production process. It is the task of electrical heat tracing to keep chocolate at a homogenous, flowable temperature and keep it that way along the entire transport path from container or vessel to the final processing step. So, for instance, emptying the tank container is done using heated hoses.

Engineering, planning, installation and commissioning of the complete electrical heat tracintg system comes from a single source and relies on eltherm‘s own engineering and production facilities for EHT products and systems. This guarantees reliability and an uninterrupted, smooth chain of heating performance and helps avoid downtimes in the production process.

Benefits

Solutions for Chocolate Production

  • Preheating of containers and vessels before filling
  • Temperature maintenance during storage and transport
  • Temperature maintenance: 40 – 45 °C
  • Temperature tolerance: +/- 3 °C
  • Temperature maintenance for smooth emptying
  • Temperature monitoring and control

References

  • August Storck KG
  • Sollich KG
  • Hosta Schokolade Spezialitäten GmbH
  • Lorenz Bahlsen Snack World
Temperature Mainetance for Chocolate production, during transport and the entire production process

We are here for you

Contact Person

Leon Arslanovic

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

Phone: +49 2736 4413 8210
Contact now

Michelle Schmid

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

Phone: +49 2736 4413 8212
Fax: +49 2736 4413 50
Contact now

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We make sure that your processes run smoothly. We check safe function of the EHT system and conduct maintenance and repair – wherever and whenever. This saves you costly down times.


 

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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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