PTL’s bar line equipment is designed to combat the margin eroding impact of waste in the chocolate and bar manufacturing process.
For anyone with experience in the chocolate and bar manufacturing industry, they would have seen many different technologies and trends come and go.
Chocolate and bar manufacturers tell us they need flexibility in their food production equipment, without compromising efficiency levels or hygiene standards.
A new eBook outlines why hygiene is an increasing requirement for the design and manufacture of machinery. Learn more in the blog.
PTL’s melters use smart machine technologies from Rockwell Automation, and a new case study on the Rockwell global website features our melters in detail.
Minimising the risk of food contamination via the use of hygienic equipment design is a key goal for any food manufacturer.
UWM Nutrition Bar Course 2020 Madison, WI – USA. 16-19 March.
CAA International Cocoa Conference 2020 Singapore 26-27 March.
Contamination issues, whether to pathogens or allergens, can be what ‘cracks’ the reputation of a chocolate and bar manufacturer.
As humans we are becoming increasingly susceptible to allergens. Research from the US Centers for Disease Control and Prevention estimate that 32m Americans have food allergies.
Bar line equipment shouldn’t be one-size-fits-all. An ‘off the shelf’ bar line won’t have the flexibility to adapt to the individual needs of a food processing facility.
Do you have a project or maybe a challenge you are trying to overcome? Send us a note below, and we will contact you.