The temperature and humidity control system in the chocolate molding workshop needs to accurately control environmental parameters to ensure the quality of chocolate products (such as gloss, crystal stability, taste, etc.)
Temperature
18-20℃ (molding area), cooling area needs step cooling.
Humidity
≤45%RH (to prevent icing from absorbing moisture and chocolate from blooming)
| Area | Temperature range | Accuracy | Note |
| Raw material storage | 15~18℃ | ±1℃ | Prevent pre-crystallization of cocoa butter |
| Molding Zone | 18-22°C | ±0.5℃ | Ensure proper chocolate fluidity |
| Cooling Tunnel | 12-18°C (gradient) | ±1℃ | Gradual cooling to avoid thermal stress |
| Packaging Zone | 18-20°C | ±1℃ | Prevent condensation |
| Area | Humidity range | Accuracy | Note |
| Molding Zone | 40-45% RH | ±3% RH | Prevent sugar moisture absorption |
| Cooling Zone | ≤40% RH | ±2% RH | Avoid mold surface condensation |
| Packaging Zone | 45-50% RH | ±5% RH | Balance product and ambient humidity |
Temperature control equipment
Industrial air conditioning system
Precision constant temperature air conditioning (±1℃ accuracy)
Zoned temperature control system (independent control of different process areas)
Heating/cooling dual-mode unit
Auxiliary temperature control equipment
Electric heating insulation board (for mold preheating)
Cooling tunnel (gradual cooling to avoid thermal shock)
Heat transfer oil circulation system (for temperature control of some special equipment)
Humidity control equipment
Dehumidification system
Industrial-grade rotary dehumidifier (can reduce humidity to below 30%RH)
Low-temperature condensing dehumidifier unit
Pipeline dehumidification system (with fresh air system)
Humidification system (when special needs are met)
High-pressure micro-mist humidifier
Electrode steam humidifier
