Carbon Infrared Controls Chocolate Mold Temperature

PUBLIC CONFIGURATION REFERENCE

Hold a narrow temperature window
before chocolate shells are joined.

Carbon medium-wave infrared modules heat the mold and chocolate edge with optical temperature monitoring before and after the heating zone.

Reference data subject to application testing and specification review.

The Process Challenge

Chocolate mold and shell edges need controlled warming before joining. Uneven hot air can affect temper, downstream cooling and final appearance.

The Infrared Approach

Carbon medium-wave infrared modules heat the mold and chocolate edge with optical temperature monitoring before and after the heating zone.

LOAD

Feed shell molds

MEASURE

Check inlet temp

IR HEAT

Warm the edges

JOIN

Close the shells

Application Features

• Direct heat focuses on the joining surface
• Optical sensors support a narrow temperature band
• Fast response reduces unnecessary warming
• Compact modules fit above a food conveyor
• Zoning follows mold rows and product spacing

Typical Configuration

Need a heating solution for this process?

Share your dimensions, target temperature and cycle time with YFR.

info@yinfrared.com

+86 138 5232 7847