Transport of chocolate
The challenge
In order to transport chocolate through pipes or hose lines, it must be kept at a constant temperature in liquid form. Depending on the type and consistency, 37-55°C is required.
Please note: all transitions between removal and dosing of the chocolate must not be allowed to cool down, and transportation must be possible without restrictions.
Solution
- Temperature control of the medium or temperature maintenance with flexible heating hoses from Winkler AG
- Use of heating jackets for pipework and fitting transitions
- Temperature control via built-in sensors
- Heat and energy loss is greatly reduced thanks to optimized insulation
- Outer sheath is adapted to the requirements of the area of application
- Matching temperature controller
Other areas of application
- Food sector, e.g. fats, honey, milk, etc.
- Pharmaceutical sector, e.g. cream, gelatine, etc.
- Chemical sector, temperature-controlled transportation of special liquids
USP’s
- High-quality materials -> robust construction, long service life
- Short delivery times
- Application-related accessories
- Consistent quality even with replacement deliveries
Recommended products
Your direct
contact person
Frank Mayer
Teamleiter techn. Vertrieb VEB Motor / Fluid
Produktmanager Heizschläuche