June: static melting. From solid to melted product

IN JUNE, STEP INTO THE WORLD OF MELTING

Experience firsthand the process of transforming solid ingredients into a melted product, thanks to a technology that combines controlled heat and targeted movement.

THE MELTING PROCESS THAT TRANSFORMS: FAT BLOCKS, COCOA BUTTER, HYDRATED AND VEGETABLE FAT, DAIRY BUTTER, COCOA MASS, CHOCOLATE AND SURROGATES

A constant and efficient flow: fats and chocolate, from raw material to melted product.

Static melting: quality takes shape.

Meticulous control over melting preserves the unique characteristics of each ingredient.

FROM SOLID TO MELTED PRODUCT: A PRECISE TRANSFORMATION THAT ENHANCES EACH RECIPE.

Versatile melting for fat blocks, cocoa butter, hydrated fat, vegetable fat, dairy butter, cocoa mass, chocolate and substitute products.

Advanced PLC control. Optimized parameters, dedicated recipes.

Compact design. Maximum efficiency, minimum footprint.
Closed environment. Increased safety, reduced dispersion.
Dual-action filtering system. Guaranteed quality and safety.
Reduced maintenance. Remote control.
Simplified product changeover. Also with automatic devices.
Easy cleaning. Hinged grid and accessible hygienic structure.

BOOK YOUR EXPERIENCE NOW:
VISIT THE PLANT OR REQUEST A VIRTUAL TOUR