Chocolate manufacturing uses compressed air for conching, tempering, moulding, enrobing and packaging. The air can contact the product, so it must be clean, oil-free and dry to protect flavour and quality.
Key applications
- Conching and tempering controls
- Moulding and demoulding systems
- Enrobing and cooling tunnels
- Wrapping and packing lines
Air quality
Product-contact air must be ISO 8573-1 Class 0 oil-free, with drying to prevent bloom and moisture defects. Control air needs a low dew point for reliable operation of depositors and wrappers.
System design
Use oil-free compression with drying and filtration, separate hygienic product air from utility air, and provide redundancy for continuous moulding and packing lines.