The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Euro2012 Belgium - Gerbaud old enrobing line

Believe it or not, this is the Nielsen temperer/enrobing line that has been in nearly daily production at Gerbaud. It's not working at the moment (a problem with a pump overheating the chocolate) and it hasn't been cleaned while it's awaiting being fixed.

There's a melting tank nearby, but this is a small machine for a kitchen that produces what it does. Another example of just how important scheduling is.

Comment

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service