Chocolate production lines
Oneshot despositor + Cooling tunnel
Elevate your chocolate-making game with our chocolate oneshot depositor. This line is designed for high production rate of filled chocolate with precision and speed. It supports different products and forms such as pralines, bars, and tablets. The line consists of a one-shot depositor, in addition to a cooling tunnel (available in multiple sizes). It also needs an external tank to supply the machine with chocolate and fillings.
Final product
Filling and injecting with chocolate
Injects chocolate into pastries, filling jars and much more, taking advantage of its accessories.
Machines
Final product
Drops/chips depositor
The line can be used to make chocolate drops and chips
Machines
Final product
Enrober + Cooling tunnel
Coat your products with a consistent layer of chocolate. This line can be used for complete or partial (bottom/upper) coating of pralines, bars, biscuits, dates and dried fruit, cakes etc. The line consists of an enrober followed by a cooling tunnel. Multiple options are available according to needs and production capacity. The line requires an tank which is used to supply the chocolate.
Machines
Final product
Automatic moulding line
The line consists of a wheel moulding machine in addition to a cooling tunnel. Options with various sizes are available to choose from. An external tank is added to the line to supply the machine with chocolate.
Final product
Coating panning machine
Designed for chocolate dragées. Give almonds, hazelnuts of various types and sizes a smooth and shiny layer of chocolate.
Machines
Final product
Ball mill + tank + butter melter + sugar grinder
The line consists of a sugar grinding machine, a butter melter, a ball mill, and a storage tank. Sugar gets grinded, butter is melted and mixed with the main ingredients inside the ball mill. The mixture is milled for several hours, then it's transferred to the storage tank and ready for use.
Machines
Final product
Tempering + Enrobing belt + Cooling tunnel
Combine precise control of chocolate temperature with flexibility in product diversity by converting the tempering machine into a full chocolate enrobing line using the enrobing belt and cooling tunnel
Final product
