The use of original spare parts in thermoregulation, cooling, and energy recovery systems, for heat exchangers, pumps, valves, and controls, ensures maximum process efficiency and operational continuity.
The Tempco T REG HC E range of thermoregulation units is now available with a fully stainless steel structure, to ensure high precision temperature control and meeting hygiene and durability requirements in the pharmaceutical and food sectors.
Precise temperature control and a proper timing thanks to thermoregulation units during the chocolate tempering phase are essential to guarantee the right crispness and shine of the final product.
Tempco thermoregulation units are custom-built for OEMs in the food and pharmaceutical sectors to regulate the temperature of water and process fluids, ensuring simple integration, hygiene, and easy maintenance.
Thermoregulation units are essential during the chocolate conching phase to maintain the heat level necessary to determine the core and flavour of the final product.
Tempco has delivered two chillers operating at -20°C for the temperature control of reactors in the production of active ingredients, a custom-developed project for a leading pharmaceutical company.
Tempco is pleased to present the new website for IPE, a company that has collaborated with Tempco for years and designs and manufactures thermoregulation systems, offering a full range of services and assistance for temperature control applications.
Thermoregulation is crucial in the cocoa paste refining phase during chocolate processing, which involves massaging the cocoa mass to make it smooth and uniform, ensuring the high quality of the final product.
Comparison between static relays and remote switches in the control of heating resistors in thermoregulation units, where static relays offer undeniable advantages in terms of safety, absence of wear and precision in regulation.
The importance of precise temperature regulation and the use of Tempco thermoregulation units in cocoa bean roasting, the first delicate and crucial step in chocolate production.
