PD150 Automatic Chocolate Moulding Line Machine, Chocolate Bar Depositing Line, Chocolate Pouring Machine Equipment Industrial Chocolate Processing Line Single Depositing Head Chocolate Machine
1.Brief Introduction:
1.1 Chocolate Bar Production Line, confirms to the food GMP standard, is an advanced equipment for producing various shapes chocolate.
1.2 High-degree automation ensures of stale production and saves time, labor force and occupation to serve purpose of reducing the cost.
2.Chocolate Processing Flow Chart:
3.Chocolate Depositing Production Line:
4.Technical Parameters:
| Model |
PD150
(One Head)
|
PD150
(Two Heads)
|
PD510
( One Head)
|
PD510
(Two Heads)
|
|
Output
(Molds Pcs/Min)
|
6-15 |
6-15 |
6-15 |
6-15 |
| Molds Number (Pcs) |
280 |
330 |
280 |
300 |
| Molds Size(MM) |
330*200*30 |
330*200*30 |
510*200*30 |
510*200*30 |
| Dimension(M) |
16*1*1.6 |
16*1*1.6 |
16*2*1.6 |
16*2*1.6 |
| Total Power(KW) |
19 |
23 |
21 |
25 |
| Total Weight(KG) |
3500 |
4500 |
4000 |
5000
|
5.Main Components Of Chocolate Processing Line:
6.Relative Machines Functions:
6.1 Fat Melting Tank: To melt the cocoa butter and delivering the liquid into chocolate conche machine and refiner when equipped with chocolate feeding pump and flow meter. It features electric heating and automatic temperature control.
6.2 Sugar Grinding Machine: To grind the granulated sugar tin to powder and improve the efficiency of fine grinding without dust.
6.3 Chocolate Conche Machine: To conche and refine chocolate paste and suitable for refining jam, peanut butter or other liquid and pastes.
6.4 Delivery Pump 1: To pump and convey the chocolate paste and other paste products.
6.5 Heat Holding Pump: It is special storage device for refined or ball ground chocolate pastes with electric heating and automatic temperature control. It enables the chocolate paste kept at a rated temperature. Through heat preservation and stirring, it will lower down the moisture content of the chocolate and improve its liquidity to have a longer shelf life and better taste.
6.6 Delivery Pump 2: To pump and convey the chocolate paste and other paste products.
6.7 Tempering Machine: It is essential machine to produce natural cocoa butter chocolate. This device sets a special procedure as per the forming rule of the chocolate paste crystals at different temperatures to strictly and automatically control the required chocolate paste temperature at each en-robing process. This step ensures the quality of the chocolate with stronger fragrance and better taste.
6.8 Chocolate enrobing Machine With Cooling Tunnel:This is a special machine for producing all kinds of different kinds of chocolate pasted coated products. It can enrobe chocolate-paste on the surface of many kinds of foods, such as wafer, biscuits, egg roll, cookie-pie, and etc. This machine can make out the chocolate coated products of special taste and flavor.
6.9 Packing Machine: To pack the finished chocolates into different styles for storage or marketing sales.
7.Main Chocolate Machines Fabrication Photos:
Sugar Grinding Machine:
Chocolate Conch
Chocolate Tempering Machine
Chocolate Depositor
Chocolate Cooling Tunnel
Chocolate Beans Forming and Cooling Unit
Chocolate Packing Machine
8.Chocolate and Moulds Samples:
9.Contact Information:
Mr.Paul Wang MOB/Wechat/Whatsapp:+8613795369808 +85257637597 Email: paul@pandamachinerysh.com
Ms.Isabel Lee Whatsapp:+85246596619 Mob/Wechat ID: +8613127731236 Email: isabel@pandamachinerysh.com
Websites:www.biscuitprocessingline.com www.pandamachinerycn.com www.pandamachinerysh.com
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