Belgium is known worldwide as the Valhalla for chocolate lovers. The secret? Chocolatiers who strive for perfection with the very best ingredients and masterful techniques. But even the greatest craftsman faces challenges when temperature control plays a crucial role in production and storage.
For a chocolatier, temperature is everything. From storing cocoa beans at a stable 15 to 16°C to melting and shaping chocolate during the production process - every degree counts. Especially during hot summers, when heat waves can throw a spanner in the works, reliable cooling is essential. Ingredients, finished chocolate and even the workplace itself are vulnerable to fluctuations. A lack of cooling power can have major consequences.
Moreover, peak periods, such as the holidays around St. Nicholas and Easter, are an added challenge. Demand for chocolate figures and chocolates peaks, and any disruption in the process or storage can be disastrous for both quality and productivity.
Delta-Temp offered a reliable and flexible solution that perfectly matched the needs of the chocolatier. For the production and storage areas, we installed an air handling unit (AHU 20) combined with a powerful chiller. This system ensures a constant, optimal temperature even during extreme heat, fully preserving the taste, texture and quality of the chocolate masterpieces.
We also made a difference in the retail space with our mobile air conditioner (AC6,7), which created a pleasant climate for both chocolate and customers. This allowed the chocolate to be sold in perfect condition, while visitors enjoyed a comfortable shopping experience.
With Delta-Temp as your partner, you are assured of worry-free production and storage. Whether you need temporary emergency cooling or structural solutions, we ensure that you can fully concentrate on what really matters: creating chocolate masterpieces that continue to surprise and entice your customers.
