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.
The PTL Cluster Depositor offers the flexibility of being able to deposit chocolate with inclusions directly onto a belt, or into cups or moulds.
With a number of brands moving to co-packers to make their product, those co-packers need melters that can efficiently handle a variety of different coatings.
PTL Washdown Temperers accurately set up the formation of stable cocoa butter crystals, to ensure good gloss, hard snap and prolonged shelf life.
Now under the leadership of second-generation family member Nick Halliday, PTL is well positioned to service the needs of our customers.
Do you have a project or maybe a challenge you are trying to overcome? Send us a note below, and we will contact you.