This machine is for making chocolate bars with one shot head.
Conching fine chocolate syrup and silk taste.
| Capacity | 100-300kg/h |
|---|---|
| Cooling Tunnel Temperature | 5-10 degrees |
| Dimension | 16000*1500*2000mm, 19000*1100*1800mm |
| Material | Stainless Steel |
| Mold Size & Quantity | 220 pcs needed, 300*225*30mm |
It is a fully automatic line, the capacity range is 100-300kg/h. PLC with the servo motor control. different shapes of chocolate bars can be made by different molds.
| Model | W150 | W300 |
| Capacity(kg/h) | 100-150 | 200-300 |
| Power(kw) | 28 | 32.5 |
| Speed:( molds/min) | 8-15 | 8-15 |
| Pure chocolate weight(g) | 0-600 | 0-600 |
| Center-filled chocolate(%) | 15-30 | 15-30 |
| Cooling power | 15HP | 15HP |
| The temperature in the Cooling tunnel (℃) | 5~10 | 5~10 |
| Mold size:(mm) | 300*225*30 | 300*225*30 |
| Machine weight(kg) | 8500 | 11500 |
| Dimension(mm) | 16000*1500*2000 | 19000*1100*1800 |
The details:
The whole line process: oil tank—conches—holding tank—depositing and cooling—packing
1. Oil melting tank: melting cocoa butter for2-3 hours, the temperature is around 55-60 degrees.
2. Conches: adding ground sugar powder, cocoa powder, lecithin, and cocoa syrup, and so on into the conch for grinding 14 hours to 20-25um.
it is jacket layers, inside cooling water from the cooling tower.
3. Holding tank: Stirring the conched syrup for reducing the bubbles and lower moisture which has a longer shelf life and better taste
4. Depositing machine: the syrup goes to the hopper, the machine will warm the molds to make sure no water is inside, then filling the syrup into it, cooling in the tunnel(7 layers), then demolding by a gentle slap.
the final chocolate bar goes out by the conveyor.
5. Packed in a wooden box:
We will contact you within 1 working days, please pay attention to the email with the suffix“@woowmachinery.com”
Note: Your email information will be kept strictly confidential
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