Keep Chocolate Moving. Eliminate Blockages. Recover Every Drop.
Residual chocolate left in pipelines quickly hardens, causing blockages, downtime, and lost product between runs.
The solution is removing product from the line before it has the chance to set.
The Hidden Cost of Chocolate Left in Pipelines
When chocolate remains in the pipeline after transfer:
- Cooling increases viscosity and restricts flow
- Product can solidify and cause blockages
- Restart delays impact production
- High-value product is lost between runs
Remove Residual Chocolate from the Line After Every Transfer
HPS Liquid Product Recovery (Pigging) Technology recovers chocolate from pipelines immediately after each transfer.
A hygienic pig is propelled through the pipeline, pushing residual chocolate back to a destination tank or forward to the next stage before it can settle or solidify.
This ensures minimal product remains in the line before the next run.
This means:
- Minimal product left in the line
- Reduced risk of solidification and blockages
- Lines ready for the next production run
Result: More product recovered. Fewer blockages. Faster turnaround between batches.
Key Benefits
- Recover valuable chocolate from every transfer
- Reduce the risk of blockages and solidification in pipelines
- Minimise manual cleaning and operator intervention
- Shorten downtime between production runs
- Improve overall line efficiency and performance
- Reduce product waste and protect margins
Trusted by global food manufacturers:
“Not leaving product in the lines helps prevent settling and freeze ups which can cause unnecessary shutdowns.”
— Director R&D, Log House Foods
Typical applications include:
- Chocolate (milk, dark and white)
- Coatings and compound coatings
- Fillings and creams
- Syrups and viscous ingredients