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

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