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The design of the external casing of the new Carle & Montanari cooler is characterised by its immediacy and a small number of features which have great visual impact.
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New
cooler for chocolate moulds
In food manufacturing plants, especially those used in the manufacture of chocolate-based products, the conditioning of moulds is a fundamental function – both when they are empty, before the product is dosed, and when they are full, so the changes of state necessary to the process can occur.
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