Also at this year’s interpack, Sollich will be present as one of the leading manufacturers for machines and equipment for the confectionery industry. Special focus of the research and development activities is on the optimization of customer’s production process, which shall be achieved through high availability and improved handling of their machines.

In order to realize high machine availabilities and to meet at the same time the increasing hygiene standards, Sollich sets high value on an efficient, easy cleaning of the machines. Consequently, appropriate cleaning measures for the diverse machines of the whole product range will be introduced at the show.

A novelty in the Thermo-Flow Plus cooling tunnel segment is the wheel-out heat exchanger. This function allows the operator an easy and thorough cleaning of the heat exchanger. The mobile belt washing unit with integrated hygiene washing drum secures a practical handling when cleaning the conveyor belt and additionally ensures that no foreign particles can get onto the products during the cleaning process.

For the segment of the Enromat enrobing machines, the „Clean in Place“ system provides efficient cleaning. Besides a mobile washing station and additional accessories, all machines are constructed in such a way that they comply with the increasing hygiene requirements.

For the Turbotemper, a machine for chocolate pre-crystallization, Sollich offers a complementary cleaning device in order to allow an easy and quick mass changeover. The mobile cleaning device can be flexibly applied within the production site for different tempering machines with a throughput of up to 3,600 kg/h.

With regard to to the subject “articifial intelligence (AI)”, 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.

A further solution to improve the quality of chocolate during the handling process is represented by the Tempergraph. This device allows automatic measuring of the degree of temper in the chocolate. The system can also be installed within the enrobing machine. In this constellation, an adequate determination of the tempering degree can be achieved – namely directly before enrobing.

For the production of bar products, Sollich will present the new Mini-conbar system. With this version of the Conbar bar line, the company adapts to the demand in the bar product industry and also offers a version for smaller production capacities. With this alternative, the aim is to meet customers’ individual needs.

The same applies to the production of sandwich products. In this segment, the Sollcocap sandwich system will be exhibited. Furthermore, a new solution for tempering and aerating of masses with ingredients and/or flavours will be presented.

Together with its sister company Chocotech, Sollich offers its customers the possibility to get the whole manufacturing process at one stop shopping. In this way, machines for the complete process including cooking, forming and enrobing can be offered.