Chocolate production

Chocolate – food of the gods

The heart of chocolate production consists of a system of vessels with agitators as well as a roller mill, a conche and a pouring machine. After leaving the conche and until it is further processed, the chocolate is stored at a temperature of approx. 45 °C (113 °F) in large containers holding up to 60 tons. An agitator ensures constant consistency and temperature of the mass. The heating of the containers is carried out via room heating.

VEGACAP 63 as overfill protection

VEGACAP 63 is used to provide reliable detection of the upper limit level in the large, closed containers. It is insensitive to build-up as well as to the consistency and temperature of the liquid chocolate. Easy set-up and straightforward installation are the distinguishing features of VEGACAP 63.

Continuous level measurement with VEGABAR 54

For continuous filling level measurement, a VEGABAR 54 pressure transmitter with ceramic measuring cell is mounted at the bottom of the container. The absolutely front-flush ceramic diaphragm prevents damage from abrasion and clogging of the process connection by the liquid chocolate mass.

Solid chocolate from the pouring machine

After the chocolate has passed through the conching processes, it is pumped into large containers or work vessels for further processing and is stored temporarily. Temperature and cooling are decisive for quality characteristics like color, hardness and shrinking ability. For that reason, the chocolate in the tempering machine is brougt to the right temperature for further processing. At a temperature of approx. 30 °C (86 °F), the liquid chocolate mass is pumped out into the reservoirs of the pouring machine. Fed by two reservoirs, the machine pours five tons of chocolate per hour into forms that are kept at the right temperature.

Level measurement in the vessels with VEGASON 61

The reservoirs of the pouring machine are supplied evenly with a stream of chocolate as thick as an arm. A level-controlled flap steers the chocolate mass alternately into the one or other open reservoir. Continuous filling level measurement is carried out by two VEGASON 61 ultrasonic sensors. The contactless measurement is immune to abrasion from the added ingredients and build-up of the chocolate mass.