Posted: 4 April 2023
As Easter approaches, many people are starting to thing
about the Easter eggs that they’ll enjoy during the holiday. But did you know
that some chocolate making processes require precise temperature control?
That’s where recirculating chillers come in…
Recirculating chillers help to regulate the temperature of
industrial processes, such as chocolate making. They work by circulating a
fluid through a heat exchanger to remove heat from the process. The chilled
fluid is then circulated back to the process to maintain the desired
temperature.
In the chocolate-making process, temperature control is
critical for several reasons. First, the temperature must be carefully
controlled during the melting of the chocolate. If the chocolate gets too hot,
it can become grainy or develop a “bloom” on its surface. Conversely, if the
chocolate is not melted enough, it will not have the smooth and glossy finish
that we all love.
Once the chocolate is melted, it must be cooled to a precise
temperature before it is moulded or shaped. By using a chiller, chocolate
makers can quickly cool the melted chocolate to the perfect temperature for
moulding or shaping. This ensures that the finished product is smooth, shiny,
and delicious.
Recirculating chillers are also useful in other areas of the
food industry. For example, they can be used to control the temperature of
fermentation processes in the production of beer or wine. They are also used in
pharmaceutical manufacturing, where precise temperature control is essential
for the production of medicines.
Recirculating chillers may not be the most glamorous piece
of equipment, but they play a vital role in ensuring that our favourite treats
are made to the highest standards of quality. So, the next time you indulge in
a sweet treat, take a moment to think about the technology behind it!