Видеолекция: как организовать работу шоколадного цеха | CHOCOLOGY

Timestamps: 00:00 — Introduction. 03:03 — How much space is needed for chocolate production? 04:12 — 3 approaches to chocolate production. 05:00 — Features of a bean-to-bar production room. 06:45 — Exhaust hood in the production room. 13:12 — Temperature conditions in the blending area. 14:51 — Is it possible to install blenders in the finished product production area? 17:32 — What are the dangers of windows in a production area? 21:07 — About electricity. 28:06 — Is ceramic tile necessary in a production area? 32:23 — Self-leveling concrete floor or linoleum? 36:33 — Do you need a floor drain? 39:03 — Discussing the ceiling. 42:46 — Sewerage, grease traps, and bacteria. 53:39 — Talking about water. 57:36 — Ventilation and air conditioning. Even more interesting things on our website: https://chocology.ru/