Here are some pictures of a chocolate line of 12 meters made with a Maestria and a Climatico.
The customer is one of the most important of the biological food sector with a high percentage devoted to chocolate.
This second line is done with the cooling unit to the tunnel of crystallization of the chocolate separated and mounted on the roof of the plant so as not to affect in the energetic costs for the room temperature. The saving energy is a very, very important thing in the coming years will become increasingly crucial in the current and competitive.
This customer has started 4 years ago with a pilot and the first tempering machine and today has inaugurated a plant dedicated to chocolate with 2 automatic lines more a lot of machines for manual labor.
Given the success, almost, almost ......... we get to do all biological products .....