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Consistent heating of chocolate tanks

Producing good quality chocolate requires a very precise production process. The cooling and heating of the cocoa, during mixing, crystallization and conching, requires the utmost accuracy. With Omega Pillow Plates the temperature can be regulated evenly and consistently.
In the later processing of chocolate in the desired form, it is important that the temperature does not rise too high. After all, chocolate cannot melt. In the most advanced chocolate cooling tunnels, our Pillow Plates are processed for a good cooling of tempered and processed chocolate products.


Cocoa burning process

After the cocoa beans have been carefully cleaned, they are roasted on the grill or in large rotating troughs with warm air. These troughs can be provided with Pillow Plates to heat the air. The beans get their typical roasted cocoa aroma and brown colour by roasting them at temperatures between 130 °C and 150 °C. During this process, the caps come loose from the beans. Depending on the taste, this process can take between 10 and 35 minutes. For example, bulk cocoa is roasted at higher temperatures than more exclusive chocolate types.


Cocoa mass tanks

After burning, the cocoa pieces, the nibs, are ground. The fat that is in the cocoa pieces is called cocoa butter. By grinding the nibs very finely, this cocoa butter is released. This is done in cocoa mass tanks where the nibs are melted and ground at a temperature higher than 35 °C. Cocoa mass tanks can be coated with our Omega Pillow Plates to keep the temperature constant, during grinding and melting.

Cooled walls of Chocolate Tanks

The melting of chocolate must be done slowly and at low temperature, with a not too high temperature difference. If the temperature of the chocolate becomes too high during melting, aromas disappear and the couverture becomes granular and dull after stiffening. The cocoa tank must therefore be heated to a uniform temperature. In many cocoa tanks you can now find our Omega Pillow Plates. This ensures consistent heating of the tank to the temperature you want. The chocolate will be heated indirectly, slowly and evenly. This indirect form of heating has the effect of au bain-marie.


Tempering or pre-crystallising

After melting the chocolate, the next phase follows: tempering or pre-crystallizing. A stirrer at the bottom of the cocoa tank keeps the chocolate in constant motion. In combination with the temperature control, the pre-crystallization is set in motion and the good crystals are evenly distributed over the entire mass in the tub. Well-tempered chocolate has a crispy break, a nice shine, a good structure and the right melting point. The advantage of Pillow Plates is that these can easily be brought to the desired temperature.
To guarantee the hygiene requirements, we can supply Omega Pillow Plates with an oiled silk. Laser welding does not damage these, so you can remove the foil at the time you want.

Do you want to know if Pillow Plate Heat Exchangers is a solution for your application? Don’t hesitate to contact us.



Tempered chocolate is cooled to stabilize desired crystals. For this purpose, cooling tunnels are used where the chocolate is gradually cooled to 13 ° C / 15 ° C. Conditioned air is blown through the cooling tunnel at a moderate speed so that the heat released during the crystallization process can be discharged. When the chocolate comes out of the cooling tunnel, it has approximately the ambient temperature. In addition, cooling tunnels are used for pre-cooling chocolate bars and other products in the confectionery industry.

Our Pillow Plates are used as bottom plates in the solutions where high cooling performance is required. Water cooled plates can cool to temperatures of -10 ° C. 

If you are interested in further technical information, please contact us.