Cooling 18 tons of liquid chocolate per hour – with shell & tube heat exchangers?

Engineering a reliable cooling solution for 18 tonnes of liquid chocolate per hour

Chocolate is a challenging heat transfer medium. Its non-Newtonian behavior, rapidly changing viscosity and risk of crystallization make conventional heat exchanger selection far from straightforward.

For a project with Raptronic Process Engineering, Hexonic was challenged to cool 18 t/h of liquid chocolate from 68°C to approximately 45°C, with a required heat duty of 231 kW.

The solution? Two custom-engineered DNA shell & tube heat exchangers installed in series.

The design was based on thermal and hydraulic calculations, rheological modelling and detailed analysis of the temperature conditions close to the heat transfer surface. The final configuration uses shell-side chocolate flow, horizontal installation and a design adapted to CIP cleaning.

The result: reliable cooling, stable operation and a solution tailored to the actual process conditions.

Because demanding applications require engineering, not assumptions.

#Hexonic #HeatExchangers #ProcessEngineering #FoodIndustry #ThermalEngineering #ShellAndTube #ChocolateProcessing

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