A Chocolate Distribution Control System was commissioned to improve the transpiration of liquid chocolate from the mixing process to the production lines. The Neilson and Cadbury conches that condition the chocolate after mixing constitute the beginning of the distribution process. It is the operator's job to move chocolate out of the conches as quickly as possible so that the mixing system can use the conche for blending a new batch.
Chocolate is pumped from the conches through a set of manifolds into one or more storage tanks. There are 65 storage tanks located in what are known as 'hot rooms', which keeps the chocolate in a liquid form. The storage tanks have limit switches (monitored by the PLC) to protect against overfilling the tanks.