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The story behind the removable components

It’s so elegantly simple that you have to wonder why no one thought of it before – equipment designed with removable parts that operators could disassemble without using tools.

18 years on the job, a lifetime connection

How sanitary design makes life easier for operators

Compound vs. real chocolate

How sanitary design makes life easier for operators

The bar and chocolate production industry faces unique challenges when it comes to maintaining sanitary conditions. At PTL, we've revolutionized equipment design with our "hygiene-first" philosophy.

Compound vs. real chocolate

For decades, compound chocolate has been the workhorse of the bar industry, providing a cost-effective alternative for products like granola and snack bars. However, a notable shift is underway towards the use of real chocolate.

Automate your way out of the labor shortage

As with most bar and chocolate manufacturers, one of your biggest headaches right now is staff. Not just finding people, but finding reliable people and keeping them for longer than a few days or weeks. There’s much you can do to improve recruitment and staff retention.

Why hygienic equipment design is crucial to solving a $10 million problem

We are becoming increasingly susceptible to allergens. Research from the US Centers for Disease Control and Prevention estimate that 32m Americans have food allergies.

The story behind the removable components

It’s so elegantly simple that you have to wonder why no one thought of it before – equipment designed with removable parts that operators could disassemble without using tools.

The complete guide to protein bar manufacturing process: from concept to consumer

The protein bar industry has transformed from a niche health food market into a mainstream snacking revolution. Sanitation has become increasingly crucial, particularly with the growing focus on allergen management.

Solving manufacturing's staffing shortage

Automation, psychology and smarter design We’ve spent the last quarter on the ground in the US visiting bar and chocolate manufacturers, from small, independent outfits to large-scale facilities owned by multi-national conglomerates.

Dion Metcalfe strengthens PTL’s global position

As the Global Operations Officer for PTL Dion focuses on the complete customer journey, facilitating solutions across PTL’s global operations. Over the past couple of years, Dion’s role has transformed to capitalize on his skills.

Hygienic design: clean, lean, and poised for expansion

Hygienically designed equipment allows cleaning to a microbiological level over the lifetime of the machine. Often, equipment shows its age in the form of pitting, cracks, corrosion, or protruding edges where product can collect

Hygiene could be your competitive advantage

Proactive contamination prevention comes down to making it part of your BAU, rather than something you must do in addition. The most important part of that? The design of your equipment. As a baseline, your equipment must be built around the ten principles of hygienic design.

Why our machine builders also install machines

The people who install our machines are the ones who build them. And they've been involved in the project from the start, with a clear idea of what the client wants to achieve.

18 years on the job, a lifetime connection

Chocolate and bar machinery are in Nick’s blood. After exploring other careers and gaining valuable experience in his early adulthood, he returned to be part of PTL’s continuing story.

How sanitary design makes life easier for operators

The bar and chocolate production industry faces unique challenges when it comes to maintaining sanitary conditions. At PTL, we've revolutionized equipment design with our "hygiene-first" philosophy.

Compound vs. real chocolate

Automate your way out of the labor shortage

A sweet 32 years in the chocolate biz

Mike Nevines joined PTL and did ‘a bit of everything’ way back in 1992. 30 years later, he’s still here – now leading our innovative design team as our technical director.

Featured whitepapers

10 hygienic design principles for food manufacturing equipment

An introduction to applying hygienic design principles to chocolate and bar manufacturing equipment.

Articles & resources

The story behind the removable components

18 years on the job, a lifetime connection

How sanitary design makes life easier for operators

Compound vs. real chocolate

All articles

How sanitary design makes life easier for operators

Compound vs. real chocolate

Automate your way out of the labor shortage

Why hygienic equipment design is crucial to solving a $10 million problem

The story behind the removable components

The complete guide to protein bar manufacturing process: from concept to consumer

Solving manufacturing's staffing shortage

Dion Metcalfe strengthens PTL’s global position

Hygienic design: clean, lean, and poised for expansion

Hygiene could be your competitive advantage

Why our machine builders also install machines

18 years on the job, a lifetime connection

How sanitary design makes life easier for operators

Compound vs. real chocolate

Automate your way out of the labor shortage

A sweet 32 years in the chocolate biz

Featured whitepapers

10 hygienic design principles for food manufacturing equipment

How SKU-ed up is your chocolate and bar production process?

Five key elements of successful bar forming