Correct mould temperature before deposition of chocolate, either for production of plain or filled moulded products, belongs among important assumptions for production of quality moulded products.
Tempering sections made by Lekos company are of vertical design in case of new lines design. These sections consist of several separately configurable and regulated zones. Individual tempering zones can be divided by passage which lead into inner space of line and serve for staffs and mechanism to pass comfortably through. Proposed dwell time inside tempering sections is long enough so that it’s possible to work with operational air temperature near to required temperature of moulds. This, when combined with function control and performance control of heating and fans, prevents risk of overheating of moulds in case of line stopping. This design, also supplemented by individual station with infrared heating after output from tempering section, enables to reach required temperature of moulds with high accuracy.
Design of tempering sections in projects, where existing line is modernized, is adapted to specific situation. These sections can be vertical but also horizontal.
Equipment is made from materials fully suitable for use in food industry. Stainless steel frame is equipped with safety thermal insulating covers. The covers are characteristic for their unique hygienic design.
Lekos adapts and installs tempering boxes or tunnels even for existing lines from various producers, of various mould sizes and capacities.