Filling pastes places high demands on precision and stability in food production processes, and high-viscosity foods such as chocolate are particularly sensitive to these factors. To ensure that every filled chocolate has a consistent texture and uniform appearance, the precision of the filling process is the key to success.

Before it sets, chocolate batter is a highly viscous “special ingredient.” It flows slowly yet must be precisely measured and steadily delivered. Filling one gram too much means wasted raw materials, while filling one gram too little may compromise the product experience.

Facing these challenges, SKF provides reliable protection for chocolate production with customized food-grade sealing solutions.

 

 

 

Metering Pistons Ensure Precise Filling, Tackling the “Sweet” Challenge

 

On high-speed chocolate production lines, metering pistons use high-frequency reciprocating motion to steadily deliver the high-viscosity mixture to the molds in set quantities, ensuring filling consistency. Their operational stability directly impacts weight control, production efficiency, and product quality.

However, when dealing with highly viscous food slurries such as chocolate, the associated seals must withstand three major challenges:

“Sweet Friction”: Chocolate slurry contains a large number of microscopic sugar crystals and cocoa powder, which continuously abrade and erode the piston seals, causing wear and aging.

 

“Sticky Disaster”: Once the seals wear out, leaks, spills, and drips occur. This not only wastes expensive raw materials but also leads to weight non-compliance and can even trigger catastrophic shutdowns for cleaning.

 

Stringent Hygiene Standards: The zero-contamination threshold in food production is non-negotiable. Seals must withstand frequent CIP/SIP (Clean-in-Place/Sterilization-in-Place) cycles and must absolutely not leach harmful substances.