At the upcoming ProSweets fair SOLLICH will be placing emphasis on digitalisation and optimisation, showcasing its own technologies for enrobing and tempering chocolate
At the upcoming exhibition ProSweets trade fair in Cologne, SOLLICH KG will be present as one of the leading manufacturers for machines and equipment for the confectionery industry from 28 to 31 January 2024.
At the SOLLICH booth in Hall 10.1, Stand B020-C029, a chocolate coating machine type Minicoater MC 420 with 420 mm belt width will be on display with chocolate. For a greater variety of products, this enrober is equipped with the decorating device type Mini-Decormaticâ MD 420. This machine is running very successfully in small and medium-sized companies, setting new standards in the sector of mini enrobing technology.
The special focus of SOLLICH’s research and development activities is on optimising the customer’s production process. In order to realise high machine availabilities and to meet at the same time the increasing hygiene standards, SOLLICH KG sets the highest value on efficient, easy cleaning of the machines.
Further improvements have been made in the scope of digitalisation regarding the information exchange between the machine operator and SOLLICH KG. Together with other leading suppliers of confectionery machines, SOLLICH KG founded the company SweetConnect GmbH. On this platform, users can manage all their integrated production machines at a glance. Documents such as operating instructions, spare parts catalogs and cross-manufacturer maintenance managers are just some of the basic functions made possible with the help of SweetConnect®.
In conjunction with the “Fast Lane” remote maintenance system, data from the application process is transmitted to optimise services and increase machine availability. Referring to the subject ‘artificial intelligence’ SOLLICH will introduce for the first time an approach to self-analysis of their tempering machines. In the future, the self-analysis of the machine shall be combined with an automatic adjustment of the temperature values in order to reduce human working capacities and to increase the quality of the tempered chocolate at the same time.
The variety of the equipment features at each machine has been increased and contributes to an improved quality. This includes, for example, the dew point display within the cooling tunnel or the automatic measurement of the degree of temper in the enrobing machine with the Tempergraph.
Together with its sister company CHOCOTECH GmbH, SOLLICH KG offers its customers the possibility to get the whole manufacturing process at a one stop shop. In this way machines for the complete process including cooking, forming and enrobing can be offered.
To learn more about our machinery please visit our booth at ProSweets (Hall 10.1, Booth B020-C029), have a look at our website www.sollich.com or send an e-mail to info@sollich.com.
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Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
