How cooling and heating works
In chocolate production, thermal control is not a background task. Holding a narrow temperature window is essential at every stage - from tempering to moulding to final set - to stabilise the cocoa butter crystals and ensure the finish stays bright.
A typical sequence warms moulds gently before depositing so the chocolate spreads evenly rather than shocking on contact. After filling, moulds travel through controlled zones where the temperature steps down in measured stages. This gradual change sets the structure, preserves gloss, and supports clean release.
Spiral systems guide moulds along a compact curved path. This is ideal when floor space is tight or longer residence time is needed without extending the line. Tunnel systems move straight through zoned sections, balancing air movement and heat transfer to keep conditions even at higher throughputs.
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