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.
- 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.
- Working width
- 400 up to 1300 mm
- Capacity
- 400 up to 1400 kg/h
- 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
- Cleanability
- Easy cleaning
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- 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
- Working width
- 400 up to 1300 mm
- Discharge method
- Dosed between cooled rollers
- 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