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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