| 摘要 |
<p>Chocolate is fed by belt into an entry pressure balance lock and so into a low pressure chamber where it is heat treated (cooled) before leaving via an exit lock. Two separate compartments in the chamber can be held at different temp, with the second in flow sense cooler. Belts feeding the chamber are arranged adjacently or superposed, without change of direction, and the entire treatment process is on one level. Shape retention in all subsequent processing, e.g. wrapping, packing, stacking is achieved and the firm shape no longer fouls the seals in the locks or spills from the belt moulds used.</p> |
