For best results when molding chocolate, it is necessary to temper the molds to 90° F before filling with syrup. The previous heating system utilized steam radiation with forced air circulation and resulted in poor operating conditions. Temperatures were not easily controlled and condensation was a problem.
Installing a 50 kW Chromalox forced air duct heater, type CAB, at the entrance of a long duct. Air is circulated by a 3 hp blower and a constant temperature of 90° F is maintained thermostatically.
As the molds emerge from the duct, they are filled with syrup, then continue to a cooling duct where temperature of 40° F is maintained. The customer is well pleased with the close temperature control and absence of condensation.
- Close, automatic temperature control.
- Elimination of condensation problems.
- Nothing to contaminate molds or chocolate.
- Entire system was inexpensive to install.
- Quality of product is now consistent.