Thin chocolate shell forming
In confectionery manufacturing, creating uniform and delicate chocolate shells quickly and efficiently is crucial for production consistency. Often, traditional methods are time-consuming and labor-intensive, leading to uneven thicknesses and imperfections.
Form thin chocolate shells efficiently
The FROZENSHELL® by CHOCOTECH is a specialized technology designed for forming thin chocolate shells in a wide variety of shapes. Low-temperature form stamps are dipped into a bath of tempered chocolate, and the depth of dipping determines the height and thickness of the chocolate shell. The stamped shells are then deposited onto a transport belt in perfect alignment for slight cooling. The PRALIMAT® depositor can fill these shells with a chosen praline mass, ensuring uniformity and precision. By exchanging the stamp plate, different shapes and sizes can be produced on the same plate, making the system highly versatile. Available in three working widths (420 mm, 620 mm, and 820 mm), the system can produce up to 612 chocolate shells per minute, depending on the model. Designed for easy integration into existing production lines, the FROZENSHELL® is ideal for manufacturers looking to enhance productivity and product quality.
Benefits
- Produces up to 612 shells per minute
- Customizable shell shapes and sizes
- Uniform and thin chocolate shells
- Easy integration into production lines
- Supports a variety of fillings and decorations