Statice will be exhibiting its Exotherm Smart, a manual tempermeter which provides easier monitoring of chocolate tempering by sampling the chocolate in an aluminium cup, which possesses good thermal transmission. The temperature sensor is heated before and after the sample measurement, thus keeping the same temperature and increasing repeatability while avoiding false negatives.

Also on display is the Exotherm In-line tempermeter, which allows automatic monitoring of chocolate. It is composed of a PC user unit, one to four measuring heads, and one to five sensors for the tunnels. Installed directly in the production line on the up going flow, the measuring head takes samples every 15 minutes. The sample is cooled down for the measure, re-heated and pulled back into the flow. This automatic control of the production gives traceability and continuous improvement with storage of the data and statistic tools.

Another highlight will be the Praline Smart which controls the cooking of sugar mass with an infrared sensor. The temperature is supervised on a colour screen, big bright signs allow a control at distance and an alarm indicates the end of the cooking to the user. Data is printed on the integrated printer.