Chocolate Carried Hot in Bulk
Page 45
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ABIG saving in cost is effected, both in production and at the factory receiving the supplies, by transporting chocolate in hot liquid form. It is, however, a delicate oneration. Temperature is critical, because any excess will cause burning, destroying the flavour and altering the colour of the chocolate, whilst a fall in the heat may turn ii into a solid, with detrimental results. Moreover, the tank must be tipped to a steep angle inorder to obtain complete discharge of the load.
A straight-framed semi-trailer to meet these requirements has been produced for the Caxton Chocolate Co. by Carri
more Six Wheelers, Ltd., Carrimore Works, North Finchley, London, N.12, in conjunction with the Steel Bareel Co.. Ltd., Uxbridge.
It is coupled to a Bedford tractor unit fitted with a Carrimore automaticcoupling fifth-wheel turntable. A tipping sub-frartie, hinged at the rear of the semi-trailer, is operated by twin hydraulic rams, deriving their power from a hydraulic pump and power takeoff on the tractor. Maximum angle rf tip is 450.
Mounted on the sub-frame, the tank is of 2,000-gal. capacity, made in two 1.000-gal. compartments. The interior
division is of double-dish construction and detachablesurge plates 'arc provided.
Temperature is maintained by the use of 3-in.-thick resin-bonded glasswool lagging, covered on the outside with light-alloy sheeting. Heat is also applied to the chocolate by means of electric blankets fitted beneath the tank and in contact with its outer surface.
The blankets and the lagging outside them are mounted in steel frames readily detachable for inspection. Current for heating the blankets is provided by a 1.5 kVA generator set mounted at the front of the semi-trailer frame.
Provision is also made for heating the blankets from a mains supply, and a control is fitted so that, irrespective of the source of electric current, the exact temperature of the blankets can be maintained.
'There are insulated covers over the manholeson the top of the tank, and the tank air vents have electrically heated inlet tubes beneath the lagging. This ensures that hot air will enter the tank to prevent a skin forming on the chocolate. The inner ends of the inlet pipes are baffled to protect them from chocolate surge which could solidify at the inlet.
Outlet cocks at the rear of the tank are also electrically heated and lagged. Two thermometers are provided, the dials being placed on the front of the tank to be visible from the cab.
The vehicle was supplied by Blue. Star Garages, Ltd.