Chocolate coating of irregular shapes

摘要

Starting with chocolate at above its m.pt., approx. 40 deg.C, this is cooled to near its solidification point and then slightly re-heated. It is passed to a first hopper and from there to a second hopper of limited capacity, the excess being returned through an auxiliary pipe, which can also be used to bring chocolate at a lower temp. to the first hopper and lower the temp. in the latter. Chocolate can also be returned to the supply tank from the second hopper.