Chocolate Sticking To Moulds During Chocolate Manufacture

Problem

Moulded chocolate will generate static charges. This will also transfer to the moulds. The static charges will prevent the chocolate from being de-nested from the mould adding additional manufacturing time. 

Solution

Neutralising the moulds between each filling cycle will prevent electrostatic charges building to a level high enough to cause problems. This can be achieved using a Meech 971 or 915 Bar.