The lift for... the chocolate bar ...

by Umberto - Saturday, November 22, 2014

Yeah, after a lot of projects for differents models and sizes of cooling tunnel for chocolate, we decided to build the vertical tunnel that allows you to crystallize the chocolate on the mold in half time compared to standard cooling tunnel and with a substantial space savings.

The models are two: one for 50 molds and one for 100. The official presentation will be at the Sigep of Rimini, our next event.

This choice comes from the knowledge and the love we have for the world of "from beans to bars" chocolate makers that require often in a little space to "industrialize" the production to fight against the commercial market with the best weapons possible.


 

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