PTL Cluster depositors are used to manufacture chocolate clusters or bars, with inclusions
These units can produce moulded products or achieve a handmade cluster look with the benefits of automation
The inclusion depositor offers the flexibility of being able to deposit chocolate with inclusions directly onto a belt, or into cups or moulds
These units can deposit high inclusion rates, and large whole-nut inclusions
They use servo drives for all deposit actions
The cantilevered design enables the unit to be moved to different cooling tunnels to provide flexibility
PTL WD Temperers accurately set up the formation of stable cocoa butter crystals, in order to ensure good gloss, hard snap and prolonged shelf life
We would like to share with you a new approach to food safety in manufacturing, and machinery design. Over the past two years PTL have been involved in the creation of the OPX One Voice for Hygienic Design document.
The purpose of this document is to utilize existing industry standards, guidelines and information to define a process that will allow consumer packaged goods (CPGs) and original equipment manufacturers (OEMs) to reach consensus of design criteria for hygienic equipment for low-moisture food manufacturing.
For your free copy > click here
PTL has released a new range of wash-down enrobers.
The new PTL wash-down enrobers can reduce cleaning times by up to half those offered by other industry suppliers, according to customer feedback.
The new design – which was put into operation in 2012 – is an evolution of previous PTL enrobers. It focuses on access to and removal of components without tools – including the carriage, pump and filter– reducing downtime and providing the ability to perform full allergen cleans.
The enrobers also have climate-control systems ensuring precise temperature control, which compensates for temperature variations in the external environment.
A strong focus of our designs is that they are based on new hygiene standards and the new enrober is no exception, following the GMA sanitary design guidelines.
Contact us to see how we can reduce your enrobing downtime and reduce exposure to allergen contamination.
It's PTL's foundation in New Zealand that has provided an ideal platform for it to become a leader in machinery that reduces your cleaning and changeover times. Compared with those in larger markets, New Zealand companies have relatively small production runs, meaning they must change from one product to another more frequently. It's understanding this challenge that our customers face that led us to develop ways to reduce the downtime between product runs.
Our entire product range incorporates many innovative solutions-solutions that improve the efficiency of your operations.
PTL has created innovative sanitary wash-down cooling tunnels in response to customer requests and evolving industry standards. In recent years the industry has seen a rise in allergen cases and strengthened allergen regulations.
PTL’s design focuses on eliminating areas where allergens can grow – either by enhancing sealing or enabling all parts of the cooling tunnels to be washed, including ducting, evaporator sections, beds, belts and drives. At the same time PTL has been able to maintain and even improve its machinery's cooling efficiency to ensure controllability, optimum cooling and maximum production.
The wash-down cooling tunnels are designed for cereal/granola/confectionery bar masses, and chocolate coatings.
PTL has always placed a significant design focus on equipment cleaning and food safety. This focus has led us to design innovative hygiene solutions that help you to manage your compliance with strict allergen regulatory requirements.
Our designs follow the latest hygienic design guidelines, including GMA and customer-specific guidelines. Such is our position in the industry and our success in design that we have been asked to join the OpX (formerly AIOE) group to assist in setting the latest standards in hygienic design.
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