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Chocolate Sticking To Moulds During Chocolate Manufacture
Moulded chocolate will generate static charges. This will also transfer to the moulds.
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Controlling Fire Risk During Processing Of Sugar
Highly charged sugar particles falling freely through the air can cause a number of problems
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Controlling Static Charges During Chocolate Production
Installation of a model 929IPS Bar will neutralise static charges on the moulds and layers of chocolate.
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