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In a sophisticated chocolate production facility that produces 8 tons of premium chocolates daily—from silky milk chocolate bars to intricate truffle assortments—our 7-inch industrial control displays and integrated industrial computers have become the cornerstone of consistent quality and operational efficiency. These systems seamlessly integrate into every stage of production, ensuring precise control over temperature, texture, and consistency that defines artisanal chocolate.

The grinding process, where cocoa nibs are transformed into smooth chocolate liquor, relies heavily on our technology to achieve the perfect particle size. Industrial computers connected to laser sensors monitor the particle diameter in real time, capturing data at 30-second intervals. This information is displayed on our 7-inch screens mounted above each grinder, showing a dynamic graph of particle size distribution alongside the target range (18-25 microns for premium dark chocolate). Operators use the resistive touch interface to adjust grinding speed, even while wearing protective gloves, with the ability to fine-tune settings by 5 RPM increments. During a recent batch of 70% cocoa dark chocolate, the system detected a particle size spike to 30 microns within minutes, triggering an alert on the display and automatically increasing grinding time by 2 minutes. This precision reduced gritty texture defects by 45% compared to the facility’s previous manual sampling method.

 (Tempering), the critical process that determines chocolate’s shine, snap, and shelf life, showcases the advanced capabilities of our systems. The industrial computer regulates a series of temperature zones, cooling the chocolate mass from 45°C to 27°C before reheating to 31°C for milk chocolate—all while maintaining a stable crystalline structure. Our 7-inch display features a color-coded timeline showing each phase of the tempering cycle, with live temperature readings updated every second. During a particularly humid week, the system’s IP65-rated display resisted condensation in the tempering room, while the industrial computer’s  (-20°C to 70°C) ensured accurate temperature control despite fluctuating ambient conditions. This reliability improved tempering consistency from 88% to 99.5%, eliminating the dull, streaky surfaces that once plagued 12% of batches.

In the 浇注 station, where molten chocolate is deposited into molds, our technology excels at maintaining precise flow rates and mold filling. The industrial computer syncs with pressure sensors in the pouring nozzles, adjusting pressure between 2-4 bar to accommodate different mold sizes—from small truffle cavities to large bar molds. The display’s split-screen function shows both nozzle pressure and conveyor speed, allowing operators to instantly identify mismatches that could cause underfilled or overflowing molds. When switching from solid chocolate bars to  (nut-studded varieties), operators select preprogrammed profiles on the capacitive touch interface, prompting the system to adjust pouring rates and mold vibration settings automatically. This reduced changeover time from 30 minutes to 5, increasing the line’s daily output by 20%.

The cooling tunnel, where chocolates set into their final form, demands precise temperature gradients to prevent bloom (white discoloration). Our industrial computer maintains a gradual cooling curve—starting at 20°C and dropping to 12°C over 15 minutes—with the display showing a 3D thermal map of the tunnel. During a winter production run, when external temperatures plummeted, the system’s adaptive algorithm adjusted heater output to maintain the ideal gradient, as visualized on the display. This stability ensured a 99.8% bloom-free rate, up from 92% with the previous cooling system.

In the packaging area, our systems streamline quality checks and batch tracking. Cameras inspect each chocolate for imperfections, with defect counts displayed in real time alongside a running total of 合格 (qualified) pieces. The industrial computer syncs with weight scales to ensure each box contains exactly 200g of truffles, adjusting the conveyor speed if discrepancies exceed 1g. During a seasonal rush for holiday gift boxes, operators reconfigured packaging parameters via the display’s intuitive menu in 40 seconds—a task that once required 20 minutes of manual calibration. The system’s data logging feature also simplified traceability, storing 6 months of production records (including cocoa origin and tempering parameters) accessible via the display’s USB port, which proved invaluable during a recent food safety audit.

After four months of implementation, the facility reported a 30% reduction in raw material waste—largely from fewer mis-tempered batches—and a 25% increase in customer satisfaction due to consistent texture and appearance. “We used to discard 30kg of chocolate daily because of tempering issues,” noted the master chocolatier. “Now the display alerts us to temperature shifts before they affect quality, and the computer makes micro-adjustments that even our most skilled workers can’t replicate. It’s transformed our production line while preserving the craftsmanship that defines our brand.” For chocolate makers balancing tradition with scalability, our display and control systems offer the perfect blend of precision and adaptability.