Equipment for chocolate production

Machinery for cocoa oil melting

Machinery is used for solid oils melting, which are used in chocolate production, by the instrumentality of coil with hot water. Capacity: 500 kg, 1000kg, 2000 kg. Body is completely made of stainless steel, provided with heating case. The temperature is thermostatically controlled. To avoid cooling and precipitation of the product some models are provided with mixer with variable speed.

Chocolate mixer (Ball grinder)

Ball mill is designed to produce chocolate and adipose toppings on the basis of natural cocoa butter and substitutes.
Productivity: 300-600 kg per hour
Grinding fineness: 20-25 micron.
All parts, inner and outer surfaces are made of stillness steel.
PLC control, all data can be set from the screen.
Used balls in three sizes.
Total weigh of balls – 550 kg.

Horizontal ball mill

Alternative to ball mill.
Consists of a mill and a storage tank.
Productivity: 500 kg per hour
Grinding fineness: 20-25 micron.
All parts, inner and outer surfaces are made of stillness steel.
Closed system, no air contact with the product.
PLC control, all data can be set from the screen. Compact design.

Mill for castor sugar production

Mill designed for milling sugar into castor sugar in food production with productivity 500-1000 kg per hour.
Sugar is loaded receiving hopper made of stainless steel, 150 kg.
There is 500 kg (1000 kg - some models) camera for the storage of finished products.
There is 500 kg (1000 kg - some models) camera for the storage of finished products.
Installed dust filters ensure clearness on the factory.

Preliminary mixer

Is used for mixing of different products and giving a certain level of homogeneity.
Capacity: 1000 kg, 1500 kg, 2000 kg.
The body is completely made of stainless steel, provided with heating case.
The temperature is thermostatically controlled.

Storage tank

Capacity: 500 – 4000 kg.
The body is completely made of stainless steel, provided with heating case.
The temperature is thermostatically controlled.
To avoid cooling and precipitation of the product some models are provided with mixer with variable speed.

Crystallizer (tempering of chocolate mass)

This machine crystallizes the cocoa butter in chocolate.
During tempering the cocoa butter in chocolate goes into stable form.
This gives the chocolate hardness, friability and luster after cooling.
Productivity: 500 kg per hour, 1000 kg per hour.

Filling machine.

Can work with cocoa butter and a substitute.
All parts which are in contact with the chocolate are made of stainless steel.
Double trunk jig.
Nuber of buckets: 36+36=74. Up to 900 gram of product per one run.
Productivity:
Chocolate with filling: 15-18 forms \ min
Chocolate without filling: 18 - 20 forms \ min

Filling machine with two jigs

Can work with cocoa butter and a substitute. The first jig is one-hoppered. Capacity is, temperature-controlled. Contains pistons 48. The second jig double-hoppered and made of stainless steel. Contains 96 pistons of stainless steel. May be filled from 3 to 1000 g of the product. Dimensions are subject to change forms. Monitored by the PLC. All recipes are entered on the screen. Consists of the following sections:
  • Mould heat
  • First jig
  • Vibration
  • Second jig
  • Vibration in two directions
  • Cooling tunnel
  • Moulds turner
  • Moulds consolidation

Additional sections:

  • apparatus for hazel (whole and crushed)
  • apparatus for rice
  • apparatus for biscuits
  • apparatus для wafers
Productivity:
Chocolate with filling: 15-18 forms \ min
Chocolate without filling: 18 - 20 forms \ min
For glazed products: 18 - 20 forms \ min

Filling machine with three jigs

Кроме всех особенностей аппарата с двумя наполнителями добавление к системе третьего депозитора дает возможность производства двухцветной начинки. Аппарат оборудован по последнему слову техники. Производительность:
Шоколад с наполнителем: 15-18 форм\мин
Шоколад без наполнителя: 18 - 20 форм\мин
Для глазурированных продуктов: 15-18 форм\мин

Machine for the production of chocolate drops

The unit is designed for dispensing chocolate glaze on the tape and the droplet, which are then used as a semi-finished product or melted for glaze.
Installation can be done with the cooling tunnel, or just with the boot cam.
Number of pistons: 174 + 174 = 348 pieces (it may be changed depending on the desired volume)
Frequency: 25-30 min-1.

Conche

Conching - a process of intensive kneading of the chocolate mass at high temperatures. In this process, the chocolate mass to evaporate excess moisture, fading tannins and cocoa solids are rounded. Due to this significantly improves the taste and aroma of chocolate, softened the bitterness and astringency, appears thin pronounced pleasant aroma that is intrinsic to chocolate.

The apparatus for manufacturing of the nut butter and cocoa mass

Device for pre-grinding (coarse grinding mill) and ball mill used for grinding cocoa beans into cocoa mass with optimal flow characteristics. Cocoa mass produced device may be used for the manufacture of chocolate and cocoa powder. In the mill, wholemeal grain milled to a fineness of 100 microns and a cocoa butter served on the ball the mill by a pump frequency control. The final product was treated with a ball mill, a freeness of 25-30 microns. Coarse grinding mill (crusher) driven by the rotary valve and hence the feed rate regulated. The system is covered by a double-clad and thermostatically controlled.

Coating (drageeing) machine

Coating (drageeing) machine is a mechanism for forming and rolling round confectionery of any sorts. With the help of a coating machine glaze cakes, round cookies, cupcakes, Easter, and other baked goods could be made. Equipment can be used for glazing small products - peanuts, nuts and etc.



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