Caramel non-stick

Application.
Caramel bonbons are made of tough, sticky caramel mass. During the production process, the raw mixture is rolled, portioned and packaged in foil.
Requirements.
Malfunctions occur in the production flow since the moulding rollers and transport channels keep having to be cleaned. Frequent adhesion of the moulding rollers and congestion in the transport channel can lead to machine downtime.
Coating.
Coating with TempCoat^® optimises the production flow. Improved non-stick properties prevent raw caramel mixture from sticking to the rollers. The lower friction resistance allows the bonbons to glide over the transport channels to the conveyor belt more easily.
Benefits.
Prevents interruptions for cleaning or eliminating congestion. Optimises production times and reduces production costs.

Improved Granola production

Application
Granola bars are made of tough, sticky raw mixtures. They are moved from the mixing line to the production line in transport carts.
Requirements
The process of emptying the dough container consistently results in adhesion of the raw materials, which must then be removed with great effort. The arduous cleaning work wastes precious production time.
Coating
Coating the transport containers with TempCoat^® makes them much easier to clean. The improved non-stick properties prevent dough residue from sticking during emptying.
Benefits
Cleaning effort is reduced considerably and production costs are reduced.