Deutsch | Español | Français | 简体中文 | 日本 | にほん

Food Tracker System

Candy Mold

To make candy bars the manufacturer has to have a mold. Typically this is a plastic mold with multiple cavities. The mold is chilled to 15°C (60°F) and then the chocolate is poured into the mold. 

  • At a Glance
  • Featured Solutions
Application Need 

The application requires a temperature monitoring for the molds. If the mold is too cool the candy will not flow into the cavity. If the mold is too hot the chocolate will achieve a strange tan color and the candy will not solidify before it is dumped on to a conveyor to be wrapped.

Benefits to the customer 
  • Ensuring the proper shape and color of the candy bar
  • Less potential for contamination with a non-contact measuring sensor
Infrared Temperature Solutions
  • Reliable and fast temperature readings
  • Stainless-steel housing and a non-splittering lens to follow the demands for food applications
  • High ambient temperature up to 85° (185 °F) without extra cooling

Get more information about Fluke Process Instruments solutions for this application

 

Welcome to Fluke's Chat GPT Assistant. As with other generative AI systems, this chatbot may occasionally generate incorrect information. For questions regarding the safe use of Fluke tools, please refer to your owners manual. You must comply with your employer’s safety standards and obtain necessary training before using Fluke tools or taking electrical measurements. To speak with a person, visit our Contact Us Page.
How can I help you today?