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3/3/2009
Carle & Montanari, integrated systems for the chocolate industry

The company presents its latest technological innovations at Ipack Ima

The Ipack Ima trade fair, which was first held in 1961, provides a major opportunity for technology and materials producers to meet representatives from the industries that use process and packaging technologies.
In 2009 the fair will take place from 24 to 28 March at the Milan-Rho exhibition centre, and – as usual – it will be attended by the most reputable and enterprising firms offering materials, machines and solutions for the food and non-food industries.
This major industry gathering, which aims to foster solid business partnerships between suppliers and users of technologies, is a perfect stage for the excellence of Italian-made products and the ideal showcase for a company such as Carle & Montanari. As part of the Sacmi group, and with a history dating back over a hundred years, the company has become increasingly specialised in providing turnkey installations and solutions for the chocolate industry, thanks to the complementary skills of Carle & Montanari and Carle & Montanari Packaging. The company will be exhibiting at a 140 m2 stand (hall 5, C41-B42) at Ipack Ima, where the spotlight will be on its new five-roll HFI 518 refiner, a state-of-the-art machine for refining chocolate and similar masses.
In addition to the precision and reliability for which the company is well-known, this new model boasts technical innovations in terms of increased capacity, accessibility and ease of cleaning, with greatly reduced maintenance times, thanks to the new layout of the refining cylinders and kinematic chain. Another attractive feature is the new software that stops the machine from running when empty.
For Carle & Montanari, the Ipack Ima fair will be an opportunity to display its brand new vertical cooler for the moulding lines of the CAVEMIL series. Highly flexible and modular in design, the new cooler can accommodate any type of mould, from individual ones for flat-bottomed products (both the narrowest version for pralines and the widest for use with two rows of chocolate bars) to twin machines for chocolate eggs, balls and shapes.
This flexibility means that customers can optimise their investment by maximising use of moulding lines, thereby avoiding the costly peaks and troughs in activity associated with seasonal products. Lastly, the cooler’s design represents a real breakthrough, and is probably the first example of industrial design in the history of the chocolate industry.

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