WIHA Cooling System Praliné
Praline cooling is very special! Chocolate and chocolate products should be stored at a temperature around 16°C to 18°C. It is very important to keep the air humidity constant.
With cooling systems for chocolates we use a special evaporator equipped with an extra heating technology. Our special controller TMP 620 PR does not only regulate the temperature and the defrosting, but also the air humidity.