Chocolate and nut cluster production line
Optimize your confectionery production with precise control over chocolate and nut inclusions, ensuring consistent quality and customizable cluster designs.
Produces Chocolate and Nut Clusters
The Clusters Tunnel from Selmi is engineered to efficiently produce chocolate-covered nut clusters, integrating seamlessly into your production line. This equipment features a 400 mm wide cooling tunnel and uses a precise tempering and coating process, ideal for manufacturing hazelnut, pistachio, and almond chocolate clusters. With an hourly production rate of 30-35 kg, it allows both manual and automatic operation modes, facilitated by level sensors and a pneumatic chocolate supply. Designed for medium to large-scale chocolate manufacturers, the Clusters Tunnel requires a connected compressed air source and pairs with Selmi’s professional chocolate tempering machines for optimal performance. Made from robust materials to ensure durability, it supports quality chocolate production with efficient resource use and easy maintenance.
Benefits
- Enhances production efficiency with a 30-35 kg per hour capacity.
- Offers flexible operation modes, allowing seamless integration into existing production lines.
- Ensures product consistency through precise tempering and even coating.
- Minimizes maintenance downtime with robust construction and easy cleaning design.
- Optimizes resource use by connecting to existing tempering machines and compressed air systems.
- Applications
- Cocoa products,Chocolate truffles,Bean to bar chocolate,Chocolate coatings,Confectionery,Chocolate products,Chocolate clusters,Nuts,Chocolate bars,Spreadable creams,Dried nuts,Chocolate moulding
- End products
- Bean to bar chocolate bars,Chocolate-coated confections,Chocolate bars with nut inclusions,Almond chocolate clusters,Chocolate pralines,Chocolate-covered nuts,Pistachio chocolate clusters,Cocoa nib chocolate bars,Nut-infused chocolate spreads,Hazelnut clusters
- Steps before
- Ingredient Loading,Tempering
- Steps after
- Cooling,Packing
- Input ingredients
- chocolate,nuts,hazelnuts,pistachios,almonds
- Output ingredients
- chocolate-based clusters,chocolate agglomerates with nuts
- Market info
- Selmi is renowned for manufacturing high-quality chocolate processing equipment, such as tempering, enrobing, and cooling machines, with a strong reputation for precision, innovation, and reliability in the confectionery and chocolate industry.
- Electrical specification
- 220 V single phase - 50 Hz
- Power required
- 2.5 Kw - 16 A - 3 poles
- Hourly production rate
- 30-35 kg depending on the product
- Dimensions
- h. 1650,w. 1000 (1700 with tempering machine),d. 1050 mm
- Compressed air usage
- 100 lt/min - 6 bar minimum - filtered,dry,deoiled
- Automation
- Manual / Auto dosing,thanks to level sensors
- Cooling tunnel belt width
- 400 mm
- Working mechanism
- Manual / Automatic mode with sensors
- Integrated steps
- Loading,Tempering,Cooling
- Automation level
- Level sensors for automation
- Batch vs. continuous operation
- Batch
- Cleanability
- Manual
- Compressed Air Requirement
- 6 bar minimum
- Cooling method
- Cooling tunnel belt
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Heat Sensitivity
- Chocolate requires controlled cooling
- Container type
- Chocolate tempering bowl / machine
- Personalization Flexibility
- Adjustable doses for customization
- Machine footprint
- h. 1650 mm,w. 1000 mm (1700 mm with tempering machine),d. 1050 mm
- Discharge method
- Poured via 6 rotors on a cooling tunnel belt
- Cooling tunnel width
- 400 mm
- Integration with tempering machine
- Compatible with Legend,Plus EX,Futura EX,Top EX
- Control mode
- Manual / Automatic with level sensors
- Loading hopper
- Accommodates additional ingredients such as nuts
- Adjustable dose settings
- Customizable chocolate dispensing