Decrystallization Tube
Heat exchanger for tempered chocolate
Prevents thermal fluctuations inside the storage tank which may occur because of bypassing tempered chocolate back to storage tank.
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Technical features of CHE
Technical drawing of CHE
Description
Chocolate transfer pipeline from tempering machine to forming units must be bypassed to the chocolate holding tank. This will ensure the continuous circulation of chocolate and will prevent separation of solid ingredients from fat. But directly bypassing of tempered chocolate to the storage tank will change the storing temperature. Tempered chocolate must be re-heated to approx. +45°C (equal to chocolate temperature inside the holding tank).
Break crystal structure of tempered chocolate and feed back to storage tank.
Related equipment
The output of the decrystallization tube should be transfered to a holding tank. In case the heat exchanger is going to be used for cooling purpose then a chiller is required. Heat exchanger can be used as cooling device of caramel cooking plant.