Chocolate lentil, ball, and egg production system

Achieve consistent and precise shaping of chocolate lentils, balls, and eggs with a system that integrates forming and tempering, ideal for confectionery producers seeking quality and efficiency in their production lines.

Forms Chocolate into Lentils, Balls, and Eggs

The Chocoform® PSL system from CHOCOTECH is a versatile chocolate forming machine tailored for confectionery manufacturers. It precisely doses tempered chocolate or compound between two cooled rollers to shape products like lentils, balls, and eggs. Capable of processing up to 1400 kg/h, it accommodates varieties containing nut and biscuit crumbs or cereals, ensuring diverse application possibilities, including praline shells and sweet dragees. Its quick format change and easy-cleaning design simplify maintenance while ensuring high-speed continuous operation. With working widths from 400 mm to 1300 mm, it integrates seamlessly into existing production lines, supporting PLC control for optimized process regulation.

Benefits

  • Enhances production efficiency with high-speed continuous operation up to 1400 kg/h.
  • Offers versatile product shaping, accommodating inclusions like nuts and cereal.
  • Simplifies maintenance and reduces downtime with quick format changes and easy cleaning design.
  • Seamlessly integrates into existing lines with adjustable working widths.
  • Optimizes resource allocation through PLC-controlled automation.

General


Applications
Biscuits,Snacks,Pralines,Dragees,Confectionery,Sweets,Chocolate
End products
Chocolate eggs,Sweet dragees,Chocolate balls,Cereal chocolate,Chocolate lentils,Nut-infused chocolate,Biscuit crumb chocolate,Praline shells
Steps before
Tempering,Mixing,Dosing
Steps after
Cooling,Product Handling,Storing,Sieving
Input ingredients
tempered chocolate,compound chocolate,nut crumbs,biscuit crumbs,cereals
Output ingredients
chocolate lentils,chocolate balls,chocolate eggs
Market info
Sollich is known for manufacturing engineered-to-order equipment for the confectionery industry, particularly chocolate processing and enrobing machines. They have a strong reputation for innovation, quality, and tailored solutions to meet specific customer requirements.

Technical Specifications


Working width
400 up to 1300 mm
Capacity
400 up to 1400 kg/h

Operating Characteristics


Working mechanism
Rotary cooled rollers
Integrated steps
Tempering,forming,cooling
Batch vs. continuous operation
Continuous
Automation level
PLC-controlled
Material inclusion capability
Nuts,biscuits,cereals
Quick format change
Yes
Cleaning method
Easy cleaning design

Material Compatibility


Cleanability
Easy cleaning
Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Product type Characteristics


Heat Sensitivity
Yes
Shape Options
Lentils,Balls,Eggs
Inclusion Options
Nut,Biscuit Crumbs,Cereals
Viscosity
Tempered Chocolate or Compound
Cooling Requirement
Yes,between cooled rollers

Physical Characteristics


Working width
400 up to 1300 mm
Discharge method
Dosed between cooled rollers

Custom Options


Capacity
400 up to 1400 kg/h
Working width
400 up to 1300 mm
Quick format change
Yes
Inclusion options
Nut and biscuit crumbs,cereals
Cleaning method
Easy cleaning