How continuous melters work
Solid chocolate, typically in blocks, buttons, or callets, is fed into a heated chamber. Inside, zoned jackets and gentle agitation bring the chocolate up to its target temperature in controlled stages. The design prevents scorching or uneven melting while promoting smooth, uniform texture.
Once fully melted, the mass passes into a holding section where temperature sensors and feedback controls keep it stable. From there, pumps move the product directly to tempering, depositing, or coating stages.
Because the chocolate never cools or thickens between cycles, continuous melting keeps viscosity consistent and prevents waste. The approach also evens out energy demand across long production runs, reducing peaks and improving process stability.
