Decrystallization for tempered chocolate

Removes Fat Crystals from Tempered Chocolate

The Decrystallization Heat Exchanger from SOLLICH is a maintenance-free solution specifically designed for the food and confectionery industries, addressing the challenge of fat crystallization in tempered chocolate. Its large heat transfer surface efficiently heats chocolate to 45°C, eliminating crystallization and enabling immediate reuse. This system is ideal for chocolate producers aiming to maintain product integrity and smooth production continuity. It integrates seamlessly into existing pipelines, offering a high-speed, continuous operation facilitated by its robust construction. With applications ranging from chocolate truffles to granola bars, its versatility makes it a valuable addition for confectionery manufacturers. The unit’s design allows for installation ease and flexibility, ensuring minimal disruption during implementation. Additionally, its energy-efficient operation reduces operational costs, achieving precise temperature control critical to maintaining chocolate quality.