Resource Efficient Innovations Database (REID)

Energy efficient chocolate enrober

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Energy efficient chocolate enrober
Process innovation delivers energy savings in excess of 50%.
In Use – Presented at the IBA 2012 show.

Benefits
Resource efficiency (e.g. filling line efficiency)

Product Categories
Food

Relevant Materials
Not Applicable

Relevant Packaging Formats
Not Applicable

Supply Chain Phase
Processing

Details

A European chocolate and bakery equipment manufacturer has introduced a new chocolate enrober that can significantly reduce the energy requirements of the enrobing process.
 
In the new system, the chocolate is introduced in a different way compared to traditional enrobing technology. Rather than being delivered to a bath beneath the enrober, the chocolate is introduced via a pipe much closer to the usage point. As a result of this innovation a much smaller tempering machine is required and the system therefore uses less energy.
 
The new Neilsen chocolate enrober is available from Aasted.

The content in this entry has been obtained from publicly available information sources only (e.g. press releases, website and trade press articles) and is subject to completion of a validation process with the technology supplier.

Potential Benefits

The manufacturers report that energy savings of 50-80% are possible when compared to traditional enrobers. This will deliver both cost and environmental benefits.

Intellectual Property

This equipment has been developed and is available from Aasted.

Consultant View

There are currently many innovations which aim to improve the energy efficeincy of food production. Readers interested in this topic can search the REID database for other relevant entries. Try searching using the filter "Improved resource efficiency" or use the search term "Energy efficiency".

Contacts and Further Information

Mads Hedstrom, Partner and President Sales
Aasted
Bygmarken 7-17
DK-3520 Farum
Tel: +45 4434 8000
Fax:+45 4434 8080
E-mail: mail@aasted.eu

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