Making Chocolate & Sweets | Manufacturing Confectionery


The manufacture of chocolate, sweets and pastries involves some processes which generate high levels of fouling in the heat exchange sections because of the product sticking to the heat transfer surfaces of the heat exchangers. In other cases, the high viscosity of the product further complicates the thermal processes involved.

HRS Heat Exchangers offers the HRS R Series scraped surface heat exchanger as an alternative to traditional systems used in the production of chocolate. The HRS R Series features a patented helical scraper bar design which prevents the build-up of viscous products, such as molten chocolate, on the tube surface to maintain efficient heat transfer. The scrapers also help to mix the product in the tube, improving the homogeneity and effectiveness of heat transfer. The unique design also helps to reduce the pressure drop along the length of the heat exchanger, reducing energy and running costs.

The HRS R Series is also used in the manufacture of other sweets and pastries, for example for heating and cooling marshmallow. Compared to traditional systems based on scraped surface heat exchangers, fewer units are required and maintenance costs are lower.

HRS offers the following technologies to cater to the confectionery industry:


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