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A ball mill uses the impact of metal or ceramic balls, falling from near the top of a horizontal shell to crush the material into fine particles. The outer cylindrical shell rotates to lift the grinding balls to the top from where they fall; grinding and blending the materials at the same time. Ball mills are typically used in the ceramic, glass, paint, pyrotechnics, and porcelain industries and are also often used in food and chocolate production. By choosing the right combination of rotational speed, ball material, size, and weight it is possible to process a wide range of materials to produce ultra-fine products

Ball mills

Research and development work often requires the production of small and ultra-small batches. Laboratory mills allow limited production of experimental batches without the need for interrupting work on production machines. Typical applications of laboratory mills include new product development, process improvement, and quality control work. The choice of a suitable laboratory mill depends on your milling technique requirement, the batch size range, and the nature of the product that needs to be processed.

Laboratory mills

<p>Are you into making chocolates? And would you like to improve or expand your chocolate production? For example, have you considered producing your own chocolate or compound? Can you refine your chocolate so that it will taste even better? How are you enrobing your cookies? Is your moulding process efficient and hygienic? Can you benefit from optimizing your chocolate filling line using one-shot technologies?</p>
<h2>Select your chocolate machinery and equipment</h2>
<p>Our range of equipment covers everything from 3 or 5-roll refiners to energy-saving ball mill solutions, traditional dry conches, wet conching solutions, storage tanks and tempering machines, enrobing lines, one-shot or traditional shell moulding, and more. We can help you improve your production of chocolate-enrobed bars, biscuits, and cookies. We also have extensive experience supporting producers of chocolate tablets, hollow figures, and pralines. Or what about cocoa-based lentils, chips, or beans? Or cookies with enrobed centers? Depending on your desired output, you may benefit from semi-automatic to fully automatic solutions. Browse some of our technologies and products using the search bar on the top right, or give us a call to discuss them in person.</p>


Chocolate making equipment in action

Chocolate bar decoration

Chocolate analyzers explained

Complete chocolate line

Making Chocolate 

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Decorating

Depositors are also used to fill, layer, or cover your food items with other ingredients and perform a range of operations to ensure the consistent preparation of the products. Your ingredients are passed into the equipment and poured into equal parts from heads to serve either mono-mixtures or tiered recipes before they proceed to the next phase in your production process.

Depositing

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

Industrial filling equipment solutions are used to package a measured mass or volume of a product, at the end of a production line, into a packaging container suitable for the product. The choice of filling system or filling line depends on the physical state of the product, the packaging container of choice, the desired mass or volume per container, the required production volume, and considerations of sterilization and safety.

Filling

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Labels provide customers with important information about both your product and your brand. Different labeling technology attaches the printed film to the packaging using a range of methods such as shrink wrapping, side sealing, and adhesives. For added traceability and protection, you may also use serialization coding equipment and anti-tampering labeling systems.

Labeling

Milling &amp; grinding technologies are used to reduce the particle size of your product while preserving its essential properties. The choice of a suitable solution depends on your product feed, desired particle size distribution as well as your production volume.

Milling

Industrial mixing is used to combine a heterogeneous mix of two or more solid, liquid or gaseous ingredients into a homogenous product. The choice of a suitable mixing solution depends on the physical state of the ingredients and the desired mixing process; the sensitivity of the ingredients and process temperature and pressure requirements are also important factors.

Mixing

Chocolate is passed through a heating and cooling cycle to give your final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products.

Tempering

Wrapping is the final step before your finished products are ready to leave the manufacturing site. Packages are bundled tightly together with a low-density polyethylene wrapper to secure the goods inside during transportation and distribution. Automatic or semi-automatic wrapping machines cloak the palleted load in stretch film at high speeds and precision.

Wrapping

When you are making chocolate you often have a special recipe that makes your chocolate products unique. No matter whether you are a small-scale craftsman or you are developing an industrial-scale production facility, there are technologies that can help you improve. Chocolate-making equipment for all sizes and tastes.

Continuous

Powders of extremely high fineness can easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.


<h2>Efficient chocolate refining</h2>
The Vertical ball mills for chocolate refining from Royal Duyvis Wiener have replaced conventional labour-intensive production methods, by introducing the versatile Choc-1250 and Choc-1500 machines: convenient and economical solutions for the continuous refining of compounds, coatings, fillings, and spreads.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner. Both the Choc-1250 and Choc-1500 ball mills guarantee high production flexibility, quick payback time, and great product quality. All ball mills are energy-efficient to ensure a low product temperature.

Vertical ball mills for chocolate refining

solid

Powders of extremely high fineness can be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills can be used for the refining of chocolate and other cocoa products. A horizontal ball mill with a high flow rate design can achieve ultra-fine refining below 20 microns (D90).


<h2>Ultimate fine chocolate refining</h2>
The FM-150 Ball mill system from Royal Duyvis Wiener is a high performance horizontal conical agitator ball mill for the refining of compound, coatings, creams and bread spreads in small batches is suitable for both crystal and powdered sugar based recipes.

The horizontal and conical grinding unit has a high flow rate design which allows an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

The main feature of the Horizontal ball mill for chocolate refining, is the equal distribution of the grinding balls inside the grinding unit for maximum efficiency and there is no clogging effect.

Horizontal ball mill for chocolate refining

A pre-refiner is commonly utilized to refine and calibrate the sugar crystals in the chocolate batch and get the it ready for the refining process.


<h2>Preparation for optimal fine refining</h2>
The Two Roll chocolate pre-refiner, from Royal Duyvis Wiener, are optimized for the highest productivity, designed to refine and calibrate the sugar crystals to a fineness of 120 to 180 microns. Extremely durable and resistant to wear, with its specially designed components: hydraulic controls, gap adjustment, and drive technology, effortlessly produce pre-ground chocolate batches, ready for the subsequent refining process.

Two Roll chocolate pre-refiner

For mixing, rubbing and fine grinding in the production of chocolate mass, filling materials and a vast range of rework products.


<h2>Flexible mixing, rubbing and fine grinding with Three-Roll chocolate refiner</h2>
The versatile Three-Roll chocolate refiner, from Royal Duyvis Wiener, is quite simply the most innovative solution for a flexible production process, designed to perform multiple tasks in the chocolate production process. The hydraulic Three-roll refiners are optimized for mixing, rubbing and fine grinding in the production of chocolate mass, filling materials and a wide variety of rework products.

Three-Roll chocolate refiner

When you want to produce high quality traditional chocolate, a 5 Roll Refiner gives you complete control of your product quality. For frequent recipe changes, individual roll drives and advanced automation will help you master your process.


<h2>Fully automated 5 Roll refining</h2>
The 5-Roll Refiner from Royal Duyvis Wiener is the most hygienic 5 roll refiner available. With its fully automated functions, controlled by the PLC buffer, the five-roll refiner maximizes your production up to four batches /hour. Versatility of your production line is ensured, by adjusting the roll's revolution speed and friction ratio.

Particle size management is the answer when undesired product fluctuations jeopardize your production. Installed on top of the 5th roll, the particle size management device directly measures the particle size at two locations on the roll (center and side), without using an indirect layer thickness. Every 20 ms, the cocoa, chocolate and white mass are measured automatically and at the same time the settings of the 5-roll refiner are controlled.

Five Roll chocolate refiner

Batch

Mix cocoa liquor, cocoa powder, sugar, and lecithin in a small scale and refine small batches of chocolate compound in one easy to use system.


<h2>Small-batch production of chocolate compound</h2>
The Wiecon Mixer-Refiner from Duyvis Wiener is a complete solution for the small-scale production of chocolate mass, compound, coatings, creams, and bread spreads.

With its proven track record for compound mixing and small-batch production: The Wiecon is easily adapted to fulfill a variety of compound and chocolate mixing processes. It efficiently handles the mixing and grinding processes simultaneously, refining your product to the required particle size, saving you time and energy.

It is available in two models: 25, with a batch content of 275 Kg, and the Wiecon 50, with a batch content of 450 kg.

Mixer and refiner for chocolate compound

liquid

The ball mills are a type of grinder, with a cylindrical shape, used in the process of grinding (or mixing) and refining chocolate and other cocoa products. This chocolate laboratory ball mill is used to test and develop new chocolate recipes in any laboratory or technology center, suitable for quality control and to be used before production to design coatings.


<h2>Test and develop new chocolate recipes</h2>
The w-1-s-laboratory-ball-mill from Royal Duyvis Wiener is designed and manufactured to meet worldwide industrial standards. With its manually adjustable agitator speed and a 2.5 kg capacity grinding tank, the laboratory ball mill is out on its own.

Its temperature is controlled with a screw pump, re circulates the chocolate through the laboratory ball mill during processing. The w-1-s-laboratory-ball-mill includes a complete laboratory grinding line for variable media sizes.

Ball mills are perfect for making cocoa products and energy efficient designed to ensure a low product temperature.

Chocolate laboratory ball mill

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills and liquid conching.


<h2>Compact in-house processing of chocolate masses</h2>
The Qchoc 500 – 2500 from Royal Duyvis Wiener are continuous weighing, mixing and refining lines for the production of real chocolate. The ideal, compact in-house system for the continuous processing of chocolate masses, compounds, coatings, spreads, and fillings.

From the mixer, the mass is pumped through the vertical grinding chamber of a Wiener ball mill. When the chocolate has the right fineness, the moisture, volatile amino acids and off-flavors are extracted from the mixture. The product is fed first into a high shear chamber. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.

Continuous chocolate line with vertical ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of vertical ball mills and liquid conching.


<h2>Compact in-house processing of chocolate masses</h2>
The Qchoc-400 is an all-in-one chocolate system. Easy to install and to operate and with a capacity range from 50 up to 400 kg chocolate batches when using basic ingredients. This system, consisting of a pre-mixer, a ball mill and a Thin-Film Evaporator (BLC), is designed for maximum efficiency and durability.

From the mixer, the mass is pumped through the vertical grinding chamber of a Wiener ball mill. When the chocolate has the right fineness, the moisture, volatile amino acids and off-flavors are extracted from the mixture. The product is fed first into a high shear chamber. The shear stress device temporarily reduces the viscosity of the mixture, thereby increasing the efficiency of the film vaporizer.

Batch chocolate machine with vertical ball mill

For mixing and refining cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be utilized, such process can be easily accomplished through the use of horizontal ball mills and liquid conching.


<h2>Fine processing of chocolate masses</h2>
The EMA-Choc 1000 and EMA-Choc 2800 are lines of high performance horizontal conical agitators ball mills for the refining of compound, coatings, creams and bread spreads in continuous process; with a processing time/capacity between 1200 to 3200 Kg/h. The innovative approach combines a pre-mixer with ball mill refiners, for intermediate and/or fine grinding results in an efficient and sustainable production process.

The Continuous chocolate line with horizontal ball mills is suitable for both crystal and powdered sugar based recipes. The horizontal and conical grinding unit has a high-flow rate design which allows to get an ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake for the product.

Continuous chocolate line with horizontal ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several methods can be used. This can be done through the use of a horizontal ball mill and liquid conching.


<h2>Fine processing of chocolate masses</h2>
The EMA-Choc batch lines have a capacity of up to 250 kg/h, 450 kg/h or 1000 kg/h, depending on which ball mill is used. The innovative approach combines a pre-mixer with ball mill refiners, for intermediate and/or fine grinding results in an efficient and sustainable production process.

Suitable for both crystal and powdered sugar based recipes. The horizontal and conical grinding unit has a high flow rate design which makes it possible for ultra-fine refining below 20 microns (D90). The highly wear-resistant materials guarantee the maximum life span of the grinding tools, less wear and the lowest iron intake to the product.

Batch chocolate line with horizontal ball mill

When you need a pump for cocoa liquor or to fill a cocoa butter press, you need a pump that is especially designed to transport viscous and abrasive masses.


<h2>Designed to transport viscous and abrasive masses</h2>
Cocoa and Chocolate Pumps from Royal Duyvis Wiener are a cocoa liquor pressing pumps capable of high pressure and high capacity. Specially designed to transport viscous and abrasive masses, which require a relatively high pressure.

This pump is perfectly adjustable for filling the cocoa butter presses. As result of the high pressure, cocoa butter will start flowing during the filling process prior to the actual pressing. Due to its high durability and excellent performance, the pumps can be utilized as transport pumps for cocoa mass as well.

Cocoa and chocolate pumps

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable conveying system include the nature of the product, its physical state, the desired conveying rate, and sensitivity of the product to heat and mechanical shock. Conveying systems are used in the food, pharmaceutical, chemical, biomass, and mineral industries to transport bulk powders, granules, and grains for processing and filling.

Conveying

Feeding technology allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding systems are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow.

Feeding

For automatic truffle ball enrobing.


<h2>Start increasing your throughputs while keeping the quality</h2>
The Chardon-truffle rolling machine from Hacos was specially developed for automatic truffle enrobing. It works with a moving and adjustable wire belt system for truffle ball decoration. The parameters of the Chocolate truffle rolling machine, are controlled via the electronic command panel. Also available with automatic truffle ball feeding.

Chocolate truffle rolling machine

For small productions or lab use in the manufacturing of chocolate hollow figures.


<h2>Independent spinning movement for perfectly even wall thickness</h2>
The COLLMANN 4904 from Hacos is a compact 4-arm spinner, which is independent for perfectly even wall thickness, specially designed for chocolate hollow figures. It comprises 4 magnetic brackets and a ventilator.

This device has a very stable construction and offers a vibrating function; 4 or 8 molds can be spun at the same time, the maximum mold size: 560 x 340 mm.

Compact 4-arm spinner for chocolate

Preparing your dough products with a moulding machine guarantees a uniform shape, weight and size. A sheeter gently flattens the dough mix to a thin piece as it passes through a series of rollers. The sheet is then cut into the specified shape and, depending on your final product, may be rolled on itself using a curling chain. Other ingredients may be added before the products are conveyed for baking or freezing.

Moulding

For larger production capacities of chocolate hollow figures.


<h2>Start producing a wide range of chocolate hollow figures on large scale</h2>
The COLLMANN 4905 from Hacos is a 20 arm spinner for chocolate hollow figures. Independent spinning movement for perfectly even wall thickness. It comprises 20 magnetic brackets and a ventilator.

This chocolate spinner has a very stable construction and offers an adjustable vibrating function; 20 or 40 molds can be spun at the same time, the maximum mold size: 560 x 340 mm.

Big scale chocolate spinner

Make zigzag, corner, or loop designs on your enrobed products.


<h2>Decorate your enrobed chocolates</h2>
The DC JAZZ from Hacos is a multi-nozzle chocolate decorator. It is a flexible tool to add value to your enrobed products. With it, you will be able of making different zigzag, corner, or loop designs. Automates decoration of chocolate pieces before they enter the cooling tunnel. Available complete with chocolate feeding system.

Multi-nozzle chocolate decorator

De-moulding is often found to be a bottleneck in chocolate production and can be solved flexibly by a stand-alone machine.


<h2>Easy demoulding of your chocolates</h2>
The DM 720 from Hacos is an automatic stand-alone de-moulder; thanks to this device one operator will be able to de-mould 12 moulds per minute.

Especially for flat bottom products. All products will be released on plastic plates for easy handling and packaging afterwards. This machine is made for one mould-size only but can be used for all cavity lay-outs.

De-moulder for flat bottom chocolates

Versatile cooling system for enrobed or deposited products.


<h2>Flexible cool different chocolate products</h2>
The EBELT from Hacos is a cooling belt for chocolate products. This cooling tunnel can be used in combination with HE and ROBY enrobers, as well as for depositors. It can be set up from 320-820 mm working width.

Hygienic design, with opening covers and side doors. This belt offers a capacity of between 100 to 500 Kg/h and an electronic command panel with a digital thermostat.

Available with convection-only cooling for fillings or compounds, or with combined convection, radiation, and contact cooling for real chocolate applications.
Standard automatic belt-guiding and belt tensioning. Available with an adjustable nose for easy integration in enrobing lines.

Larger versatile cooling belt for chocolates

Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries. Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water.

Cooling

Ideal for tempering chocolate-based fillings and flavored chocolate batches.


<h2>Start tempering fillings while keeping the quality</h2>
The HB Batch tempering from Hacos is an automatic batch tempering machine for chocolate and fillings. 35 minutes per batch when starting from melted chocolate.

External cold water is used to flow through the system and circulated by a water circulation pump. Inside the tank, a sturdy mixing system with scrapers provides excellent mixing and heat-exchanging for a fast and good tempering result. All the parameters can be controlled through the PLC touch screen.

Batch tempering machine for chocolate and fillings

Perfect for scaling up your production of tablets or filled chocolates.


<h2>Moulding of tablets or the bottoming of filled chocolates</h2>
With a capacity of 12 moulds per minute, the HML 720 C from Hacos is a semi-automatic moulding line for solid chocolates and bottoming of filled chocolate. Mould size may vary from 275x135mm to 275x205mm.

It can be used for the production of solid chocolate, even with chocolate mixed with solid particles. The HML 720 C is also an ideal tool to close your shell moulded products or fill them with praliné.

Semi-automatic moulding line for solid chocolates

Used for cooling one-shot products or chocolate blocs.


<h2>Start cooling in a limited space with high throughput</h2>
The KT Mould cooling tower from Hacos is a vertical cooling tower for chocolate moulds, available in different capacities and moulds sizes. Usually used when space is limited and when cooling time of important. With a capacity of 20 to 120 minutes of cooling time and a digital thermostat to control the cooling temperature.

Vertical cooling tower for chocolate moulds

The perfect tunnel for semi-automatic production lines.


<h2>Start cooling chocolate in a gentle way, with high throughputs</h2>
The KT Mould cooling tunnels from Hacos are Horizontal cooling tunnels for chocolate moulds. With an economic pneumatic mould transport system to cool moulds in a gentle way; a flexible chain transport system, to cool moulds, enabling you to empty the tunnel after each use. It is also able to cool hollow figure moulds or soft thermoformed moulds or blisters, thanks to a grill transport system.

These Horizontal cooling tunnels for chocolate moulds, can be adapted to work in a perfect combination with MHL 720p moulding lines.

Horizontal cooling tunnels for chocolate moulds

The One-Shot technology is based upon the synchronized discharge of filling and shell mass into a mould.


<h2>Individual turning axis for each one shot nozzle</h2>
The MAXOS from Hacos is a Multi-row one shot depositor, equipped with a larger depositing head and up to 4 rows of nozzles. This way, an entire chocolate mould can be filled in one deposit.

When several depositors are place in-line they can be connected in one network for easy management and exchange of recipes. The MAXOS is especially fitted for use on the Hacos SAMM NAPO compact moulding lines. These lines are fully automated moulding lines, with horizontal cooling tunnels, automatic de-moulding and optional treatment for double truffle ball moulds.

Multi-row one shot chocolate depositor

Dosing systems include hoppers, feeders, filling machines, and checkweighers. The selection of suitable dosing equipment depends on the need to dose by quantity, the size of each dose, and the desired dosing rate. The physical form of the material, health and safety requirements and the container to be filled are also important considerations. Dosing systems are used for filling containers in the pharmaceutical industry and for accurate dosing of ingredients in the food and chemical industries. Discuss your dosing challenge with us to receive advice on the most suitable solution for your application.

Dosing

An automated depositor that can be used to deposit into moulds or to decorate surfaces with liquid chocolate, also called 'piping', using state-of-the-art servo technology.


<h2>High accuracy, using servo technology</h2>
The MIDRES-9 from Hacos is a servo-driven depositor that offers high accuracy, using servo technology and the Hacos individual turning ax technology. It has a capacity of 15 to 30 deposits per minute, due to its content/ size of 9 pistons and 7 Kg hopper. It can deposit into moulds, or 'pipe' on plates; coming with a standard with a 2D programmable belt, and optional rotating nozzles.

Servo driven chocolate depositor

Premium enrober for capacities from 100 to 500 Kg/h.


<h2>All movements can be set on the touch screen control panel</h2>
The ROBY from Hacos is a universal, Chocolate enrober for medium production capacities. The ROBY enrobers are very robust, but still very easy to dismantle for cleaning. All movements are separately driven and can be set on the touch screen control panel. Easy color change options available. Connection points for piping included. Separate enrobing and evacuation pumps. Available with or without automatic tempering. Offering a capacity from 100 to 500 Kg/h.

Chocolate enrober for medium production capacities

For making drops, chips and chocolate chunks in a continuous process with belts.


<h2>The most flexible and easy to clean chocolate depositor</h2>
The SAMM Fill for belts from Hasco is a Pump-driven chocolate depositor for drops, chips and chunks; it can be used for depositing the smallest mini-drops (20.000 pcs/kg) up to the largest drops. For the depositing of chunks or sticks, the SAMM Fill can deposit continuous strings, which are then cut into smaller pieces at the end of the cooling tunnel. In order to make another drop size, just exchange the depositing plate. Offering a capacity of 50 to 1000 Kg/h, a content/size of 300 up to 1000 mm; and a touch screen PLC to set on your manufacturing parameters.

Pump-driven chocolate depositor for drops, chips and chunks

A must-have when it comes to plain chocolate depositing.


<h2>Fill and decorate moulds with plain chocolate</h2>
The SAMM Fill for moulds from Hacos is a Pump-driven chocolate depositor for mould filling. This patented depositing system is used on all Hacos moulding lines for chocolate filling. Often used for spot decoration or marbling into moulds and perfect for filling chocolate hollow figures. It is mobile, and can be used for different useful applications. Fills the entire mould in one time. With a capacity of 0,1 g decorations up to more than 5 kg blocs and a touch screen PLC command panel to set on your main parameters.

Pump-driven chocolate depositor for mould filling

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years of confectionery industry experience. Chocolate, compound, or caramel coatings are accurately and consistently applied to any confectionery substrate. Customer needs such as ease of cleaning, precise coating weight control, and easier machine maintenance with less downtime have all been addressed with this design.


<h2>Tightly controlled confectionery coatings from an easy to maintain the machine</h2>
The Chocoat coating machine from Kreuter is a culmination of decades of confectionery industry experience. Precise chocolate and caramel compounds are consistently deposited at belt speeds of up to 20M/min by a machine designed for ease of maintenance and cleaning. Standard working widths from 420mm to 2000mm are available and coating weights are exactly reproduced across the entire working width.

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Chocolate coating machine

Coat your product with chocolate or caramel. This is a next-generation chocolate coating machine born of a need for enhanced equipment hygiene and increasingly stringent food safety standards. Chocolate, compound, or caramel coatings are accurately and consistently applied to any confectionery substrate. Customer needs such as ease of cleaning, precise coating weight control, and easier machine maintenance with less downtime have all been addressed with this design.


<h2>Tightly controlled confectionery coatings from an ultra-clean machine</h2>
The Chocoat HD coating machine from Kreuter is a culmination of decades of confectionery industry experience. All of the performance notables of the standard Chocoat coating machine are present in the HD version with the addition of enhanced hygiene features.

The machine is designed for next-generation standards of food safety and industrial hygiene. The design includes continuous welded joints, no springs or hinges in contact with the confectionery product, and incorporated discharge lines for liquid collection areas to enhance cleanliness and ease of maintenance and cleaning. All surfaces are designed for easy cleaning and the avoidance of water collection.

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Hygienic chocolate coating machine

Quickly cool your product after cooking in preparation for further processing. This is a line of cooling tunnels designed to take hot products such as coatings, confectionery slabs, cakes, and biscuits coming directly from a hot process and cool them while in transit to a subsequent process that requires a lower temperature. Enhancements have been made to the design to improve food safety and ease of cleaning.


<h2>Precise cooling from an ultra-clean, ultra-efficient transport tunnel</h2>
The HD series of cooling tunnels from Hosokawa-Kreuter includes enhanced versions of three standard Kreuter cooling tunnel designs. The UKK cooling tunnel uses two independently controlled chilled air flows above and below the product. The BKK cooling tunnel uses a single chilled airflow and direct bottom cooling via a chilled slider plate. While the HKK tunnel uses a single chilled airflow around the product. All three tunnels are available in various working widths and deliver fast, efficient product cooling by using high air-throughput. All three tunnels are available in the next-generation enhanced hygiene version which includes various upgrades to exceed even the most strict food safety and ease-of-cleaning standards.

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Hygienic chocolate cooling tunnel

Milled beans need further reduction in particle size before they can be sent to a conche for processing. The grinding action can generate excessive heat which may affect the flavor of the product.


<h2>Reduce particle size in a chilled refiner</h2>
The 5 roll refiner from JAF INOX delivers superb particle reduction of cocoa mass, chocolate, compounds, and creams. Five, hardened, high-precision, polished-seel rollers ensure a homogeneous particle distribution. The rolls are cooled by a chiller with digital temperature control of the cooling water. Volume valves can also be used to regulate the flow of water in each roll. The rolls are driven by a 20hp engine with a digital driver to vary the speed. The distance between the rollers can be mechanically adjusted to obtain the desired rheological properties. An adjustable scraper is installed on the fifth roll. The roll refiner has an easy-to-clean, hygienic design with stainless steel material contact components. An optional automatic feeding system is also available. JAF INOX roll refiners are available in 3 sizes: 10 cm x 20cm with 20-30 kg/H capacity, 20cm x 50cm with 80-120 kg/H capacity and 20cm x 80cm with 100-150 kg/H capacity.

Chocolate refiner with chiller

Developing new products, producing specialty chocolates, laboratory testing, and in-shop production require chocolate production machinery with a small capacity.


<h2>Convert cocoa beans into fine chocolate bars on a small scale</h2>
The 10Kg bean to bar line from JAF INOX includes all necessary equipment to produce great-tasting chocolate from cocoa beans. It is ideal for small batches, small-scale production, laboratory trials, and chocolate shops looking to create the ultimate experience.

The 10 kg bean to bar line includes a classification table measuring 180 x 80 cm, a 10kg cylindrical roaster, a 10 kg/H five-deck winnower with cyclone, a 10kg batch knife mill, a 120 x200 mm five-roll refiner with chiller, and automatic feed of 30 kg/H. It also includes a 10 kg single shaft conche, an 8 kg compact tempering machine, and a 5 m x 30 cm cooling tunnel with indirect heat exchange.

Chocolate bean to bar line 10kg

You may use different technologies to control the transfer of heat into your product. Industrial heating equipment varies in two ways: the type of material it can process and the reaction you want to achieve. Depending on the industry and temperature required for your product category, specialized machines use different heating systems for both batch or continuous processing approaches.

Heating

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements including toasting and drying.

Roasting

Installing a chocolate production line that works efficiently and smoothly can be a daunting task, particularly if different suppliers produce different machines.


<h2>Produce fine chocolate from cocoa beans</h2>
The Bean to bar line from JAF INOX includes all major equipment needed to produce great-tasting chocolate from cocoa beans. It has a capacity of 200Kg per batch and is ideal for chocolate makers looking to improve their production capacity and efficiency.

The bean to bar line includes a 60 kg/H capacity classification machine, cylindrical roaster, cocoa cooler, continuous sieve winnower, and a 30 kg batch knife mill. In addition, a 200 x 500 mm five-roll refiner with chiller, a 100 kg/H automatic feed for the refiner, a 200 kg/H single shaft conche, a flex tempering machine, a flex dropping tool, and a 10 m x 60 cm cooling tunnel are also included.

Chocolate bean to bar line 200kg

Uniform roasting is essential for the production of great tasting chocolate. Precise control of temperature and rotation parameters is necessary to ensure that each bean gets the right amount of heat and roasting time.


<h2>Roast beans and nibs uniformly</h2>
The cylindrical batch roaster from JAF INOX offers perfect bean and nib roasting with precision controls. The rotating drum, with its rapid feed and full discharge of beans, ensures homogeneous roasting. It is equipped with a 9KW electrical heater, PID temperature controller, color touch screen panel, PT-100 sensor for beans and type J sensor for the heat source temperature. These components allow precise control of temperature to a resolution of 0.1'C. The cylindrical batch roaster has a compact, on-wheels, stainless steel construction and allows easy access for cleaning. The exhaustion system cools the hot air to prevent wearing of exhaustion components and is powered by a 0.25hp electrical engine. The roaster door is fitted with a sensor for operator protection. The cylindrical batch roaster is UL/CE certified and available in 60kg and 120kg capacities.

Cylindrical batch roaster for chocolate

High-quality chocolate requires specialized conching. Precise control of temperature and mixing parameters is necessary to enhance taste and ensure consistent quality.


<h2>Conche high-quality chocolate with precise control</h2>
The longitudinal conche from JAF INOX is designed for applications where flavor development has higher priority over production capacity. The renowned longitudinal design uses a roll for shear force and is ideal for conching chocolate of the highest quality. It is equipped with a PID temperature controller and PT-100 sensors for precise temperature control. The longitudinal conche is fitted with micro-exhaustion for the extraction of undesired volatile acids. It has a stainless steel construction and is available in capacities of 3, 250 and 800Kgs.

Longitudinal chocolate conche

Conching plays a critical role in the flavor development of chocolates. Laboratory testing and development work require the use of a small conche that allows precise control of process parameters.


<h2>Conche small homogenous batches with precise control</h2>
The Lab Conche from JAF INOX is ideal for small batches and laboratory work on all types of fine chocolate. The special design and a 3hp engine allow clockwise mixing and counter clockwise conching with high shear stress to provide a perfectly homogeneous mass without the use of additives. The lab conche has a 1.2KW electrical heater and a PID temperature controller with a resolution of 0.1'C. The PT-100 sensors allow continuous monitoring of water and product temperatures. The lab conche is fitted with micro-exhaustion for the removal of volatiles. It also allows natural exhaustion via open lid/grill. It has a stainless steel construction and a capacity of 10Kg/batch.

Chocolate conche for small batches and laboratory use

Do you need to reduce your energy costs and environmental impact, but need to maintain the highest quality of enrobing? Traditional enrobing machines that handle tempered chocolate mass are energy hungry, as standard designs sacrifice efficiency to maintain product quality. The latest energy-saving enrobers reverse this trend, offering the highest quality end-result with significant running cost savings.


<h2>Best quality enrobing with less investment and lower running costs</h2>
Aasted Energy uses a revolutionary new concept of taking tempered chocolate mass straight from your temper machine and directly injecting it to the consumption flow.

This means that the quality and consistency of the mass is maintained all the way to delivery, and allows your temper index and temperature to remain constant throughout the whole process. This reduces energy costs whilst giving the highest possible quality result. The Nielsen Energy is so efficient, that when combined with a SuperNova Energy tempering machine your energy costs can be reduced by up to 66%.

By keeping the chocolate mass 1 degree C higher than traditional enrobers the Energy ensures a more liquid chocolate mass with far fewer air bubbles. Like all other Aasted enrobers, the Energy is constructed of hygienic stainless steel and is easily accessible for cleaning, product changeover and maintenance.

For large scale 24/7 production the Energy is also available in an XXL version. Energy is available in band widths from 420mmm to 2,600mm to suit any production requirement.

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Energy efficient chocolate enrober

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional high volume enrobers are cumbersome and time-consuming for shifting production, recipe change, and cleaning. This downtime impacts your efficiency. The latest design of high-capacity enrobers has an entirely removable bottom section, massively reducing changeover and cleaning times while having the flexibility to handle any enrobing requirements with the highest quality.


<h2>Provides all enrobing options 24/7 with large volumes and great flexibility</h2>
The Nielsen Master from Aasted is a complete enrobing solution for larger-scale production environments. Available in belt widths from 850mm to 2600mm, it is suitable for a wide variety of lines and products.

Superbly flexible, the Master features a completely removable bottom section which allows for a speedy changeover of enrobing materials, which will enable you to operate a multi-product line with minimal downtime.

Constructed entirely from stainless steel, the Master is easy to clean and easy to maintain.

For the ultimate in high volume high-speed production, choose the Master XXL version. Featuring two layers of enrobing, two bottoming systems, and two blowing systems, the Master XXL is designed for 24/7 high-speed production while maintaining the highest quality.

Continuous chocolate enrober

Is your current enrobing solution wasting money? Do you need to reduce your running costs and increase your enrobing flexibility without compromising on quality? The latest combined tempering and enrobing machine uses advanced water-free cooling systems allowing for much lower running costs, simpler installation and easier use whilst improving quality.


<h2>Cost-reducing all-in-one temper and enrobing solutions for any production line</h2>
The Aasted Nielsen Tempa is available in two versions offering you the best choice for your circumstances. The Tempa 420 is a 200kg per hour capacity combined enrober and temper unit. It's mounted on a wheeled chassis for complete flexibility. The Tempa 200 is the standalone temper unit as featured in the 420. Featuring a 200kg/hour capacity and wheeled base it's ideal for testing or product design use or as a production temper machine.

Aasted Nielsen Tempa is constructed in hygienic stainless steel and is simple to clean and maintain thanks to it's completely mobile design.

Chocolate tempering and enrobing machine

Do you have a small-scale production environment but need the highest quality of enrobing? Higher quality enrobers have traditionally only been available for more extensive volume lines, making them impractical and too expensive for smaller-scale use. Instead, you need a small chocolate enrober that works to your scale and budget yet offers built-in flexibility and the highest quality.


<h2>Fast, flexible, and easy enrober for quality results in small scale production</h2>
The Babyflex enrober is specifically designed to bring high performance to small production volumes. Offering a compact 320mm bandwidth and 1500mm take-off table, the Babyflex is light, portable, and easy to disassemble for cleaning and maintenance.

The built-in shaking table ensures a smooth and uniform coating at all times, and the Babyflex can handle chocolate, compound, and sugar coatings, providing you with excellent flexibility.

The Aasted Nielsen Baby Flex can perform total, partial, bottoming, and combination enrobing jobs. It's constructed entirely of hygienic stainless steel and is simple to clean and maintain.

Small chocolate enrober

Do you need to be able to handle a wide variety of  product - for mouldings, long-fill, caramels, inclusions, fats, chips and more - at high speeds and volumes, yet without sacrificing product quality? Traditional depositors have sacrificed accuracy and quality as they offer higher speeds and volumes. You need a modern high-speed chocolate depositor that can handle any mass you need whilst delivering perfect results every time.


<h2>High speed, high volume, high accuracy chocolate depositor</h2>
The SE14 has brought modern design concepts to higher volume chocolate production. Without compromising on speed, flexibility and quality, Aasted has designed the SE14 to be light, agile and easy to clean and operate as well as consuming less power.

The SE14 is able to handle inclusions as large as 30mm, opening up whole new opportunities for product recipes. Operating at 40 strokes per minute, the SE14 brings high speed without any compromise in accuracy or quality. A maximum capacity of 12,000kg per hour means more product, more quickly.

Built with renowned Aasted quality, the SE14 can handle anything you need it to - caramel, FrozenCone cold-press, solid moulding, multi-colour, one-shot, inclusions, chips, fat-fillings - with a design that makes cleaning in place easier than ever.

Options are available to increase flexibility even further, such as multi-hoppers, oscillating hoppers and built-in mould lifting. For use in environments that demand total flexibility, the E14 is now available in a C-frame option that can be moved with ease.

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High speed chocolate depositor

Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at the right price point are inflexible and deliver inconsistent quality, whilst those providing the results you need and the options you want are often too expensive and designed for larger-scale use. If you want to produce everything from long one-shot bars, to eggs, truffle balls and even multi-colour products on a smaller scale you need a depositing solution at the right price with no compromises on quality and flexibility.


<h2>Flexible depositor series with options to suit smaller-scale production in a cost-effective package</h2>
Developed to meet modern requirements for versatility, ease of operation and reduced costs, the Aasted Sophus Flexible is a depositing system with 3 variants and several options.

Sophus Flexible SF is ideal for long one-shot filled bars, truffle balls, eggs, pralines and other closed products with ingredients as well as multicolour products.

Sophus Flexible MF is perfect for spot or long deposit for bottoming and continuing strings.

Sophus Flexible RF is designed for spot deposit for bottoming or fillings and small inclusions. Particularly aimed at small production capacities.

All options are lightweight for easy handling and have been designed to use smaller sized servos and motors, reducing power consumption and minimising maintenance.

Aasted Sophus Flexible range features a new "clip on" mount system making reconfiguration of your moulding line fast and easy, minimising downtime. Options including multi-hopper, hopper oscillation and built-in mould lifting add further flexibility.

Chocolate depositor

Are you losing time and money in downtime on your multi-product line? Traditional depositors can require long change-over times between recipes or cleaning and can reduce your production capacity. You need a machine that can handle all your product requirements but that's been designed from the outset for simple changeover and easy handling.


<h2>Versatile depositor makes frequent production changeovers and daily cleaning simple</h2>
The EP2 C-Frame is a highly versatile depositor that can handle a wide range of production processes and masses including solid moulding, FrozenCone, caramel, masses with inclusions, chips, fat-fillings, one-shot and multi-shot.

To increase flexibility even further, optional components include single, double or triple hoppers. Hoppers can be specified with oscillating movement during deposit, and mould-lifting can be built in if required.

Available with a choice of slider feet or transport wheels, the Aasted EP2 C-Frame is easy to move to and from the line for cleaning, maintenance or product change, maximising up-time.

The EP2 has a maximum capacity of 3,000kg per hour and operates at 20 strokes per minute, offering you the perfect compromise between performance and flexibility.

Economic C-frame chocolate depositor

Do you need to lower your energy consumption due to either rising power costs or increasing environmental targets, or both? Now there is a chocolate tempering machine that can delivery the best possible quality whilst at the same time delivering drastic energy savings.


<h2>Next-generation tempering solution results in better chocolate with up to 80% energy savings</h2>
Aasted SuperNova Energy produces the highest possible quality giving product superior consistency, look and break by using a new tempering system.

Only 33% of the mass is crystallised in the SuperNova Energy, which increases the crystallisation time by up to 10 times compared to a traditional temper machine. This delivers a superior product with smaller crystals and a much higher melting point.

The by-pass concept also delivers significant energy and therefore cost savings. Water and power consumption are reduced by as much as 80% compared to a traditional temper machine of equivalent throughput.

Basic, Pre-Heat and CTS modules are available to suit your existing production setup allowing for direct replacement.

Energy saving chocolate tempering machine

If your existing traditional chocolate tempering machines are costing money in increased energy costs and require frequent monitoring to ensure consistent quality, the latest developments in temper technology will save you money and improve your chocolate product.


<h2>Next-generation tempering solution offers high quality performance with reduced costs</h2>
Aasted SuperNova temper machines have been designed to offer the highest quality in an easy-to-maintain and flexible package that fits your needs. SuperNova can handle any tempering requirements at any scale.

Basic, Pre-Heat and CTS modules are available to suit your existing production setup allowing for direct replacement. A heavy duty version is available with components specifically designed to last when tackling heavy masses such as nougat and other high viscosity masses in a high volume situation.

High quality materials and engineering throughout the range and easy access to all serviceable parts, mean high uptime and performance levels where you need them.

Chocolate tempering machine

Do you need the highest quality from your high volume line? 24/7 running means some lines can suffer from reduced quality due to less effective cooling. Standard cooling tunnels designed for medium scale production can result in reduced gloss and a less than optimum taste and break. This tailor-made high volume cooling tunnel for chocolates results in the best quality possible.


<h2>High performance cooling for high volume, high quality chocolate production</h2>
Aasteds Nielsen cooling tunnels are designed to deliver high performance cooling whilst maximizing line uptime by being easy to clean and maintain. Despite its capacity the Aasted Nielsen XXL allows for lifting from either side for optimum flexibility. Air guide plates are easy to access, and can easily be completely removed for thorough cleaning. The cooling compressor housing has also been designed for simple cleaning.

The XXL is available as standard with direct cooling, indirect cooling or combination. Heavy duty insulated design and airflow technology ensures even temperatures across the entire width for consistent results.

Featuring FDA-approved plastic conveyor bands for reliability, the XXL is built for the most demanding production environments and produces the highest quality for large volume lines.

High capacity cooling tunnel for chocolates

Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme products designed to be reliable, easy to clean and maintain, and flexible to your requirements.


<h2>Flexible, high-performance chocolate cooling with hygienic design</h2>
Aasteds Nielsen cooling tunnels are designed to deliver high performance cooling whilst maximizing line uptime by being easy to clean and maintain. The tunnel can be lifted from either side for optimum flexibility and rises using high quality lift struts. Air guide plates are easy to access, and can easily be completely removed for thorough cleaning. Cabling is routed in open mesh trays to maximize access for maintenance, and blower motors mount to hinged panels making it easy to perform cleaning and maintenance on the blower and cooler units.

For maximum flexibility, the cooling tunnel can be extended by adding additional units to create the required cooling length, and features standard band widths from 220mm to 1500mm. The Aasteds Nielsen cooling tunnel is fitted with a large belt loop for increased performance and reliability.

Hygienic cooling tunnel for chocolates

If you need to produce a wide range of chocolate products on a smaller production line, larger machines will not give a good return on investment. You need a product designed from the ground up for fully flexible small scale production of solid and filled chocolates, long-filled bars, pralines and much more.


<h2>Flexible one-shot depositor for smaller lines with state-of-the-art features</h2>
Specifically designed for small to medium production, the Aasted Nilshot is simple to use for any operator, and yet has the technology to allow you to produce a wide range of products. As well as solid and filled chocolates the Nilshot can produce 2-layered product, long-filled bars, truffle balls, eggs, pralines and more.

The 24 piston design can deliver up to 150kg per hour, and pistons can be selected on or off individually offering maximum production flexibility. The Aasted Nilshot works with many types of moulds, and the different recipes are easily accessed by the operator from the simple HMI.

To minimise downtime the Nilshot has been made to be easy to clean and maintain and is constructed in hygienic stainless steel and aluminium. Thoughtful features like the turnable safety screen allow quick access to the piston area when required without compromising operator safety.

An optional shaker conveyor unit can easily be added. This allows the moulds to be shaken in 2 axes, both removing any air and ensuring full mould coverage. This optional unit is easy to connect to the Nilshot and is quick and simple to adjust to suit all mould types.

Depositor for solid and filled chocolates

When designing new lines or new product - or looking for improvements in existing ones - testing the impact of cooling on chocolate quality with traditional methods is costly and time-consuming. You can now simulate your line's cooling tunnel and it's impact on the product as well as a full range of chocolate quality tests. This chocolate analyzer will take your production to the next level.


<h2>Simulate your production line to help improve or maintain your chocolate quality</h2>
The ChocoAnalyzer from Aasted provides you with invaluable data to be able to adjust your tempering machines and cooling tunnels to gain maximum contraction. More than just a quality assurance tool, the ChocoAnalyzer gives you the information you need to improve existing production and research new lines.

Developed by Aasted in collaboration with leading scientists from AAK, the ChocoAnalyzer allows you to investigate the difference in tempering quality on various equipment, measure how fillings expand or contract in relation to the chocolate and simulate your cooling tunnel process so see its effects on contraction profile.

The ChocoAnalyzer offers many more measurements and testing possibilities than a standard tempermeter, and has a bespoke sample reactor with brand new probe designs to deliver the most precise results currently available.  The built in printer can quickly produce hard copy of test results and data can easily be exported by USB or ethernet as csv files. The unit has been designed to be easy to use, with a familiar "app" style interface designed for use by non-technical staff.

Chocolate analyzer

A crucial step before your products leave the production line is a quality check for dosage and standards. Equipment for measurement and control employs a range of technologies to detect inconsistencies in volumes, sizes, weights, and fill levels as well as to inspect goods for quality against a set of criteria. Specialized systems allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

To maintain and improve the quality of your chocolate production you need a chocolate temper meter for accurate and quick readings of the temper curve and temper index in a portable and easy-to-use unit.
<h2>Fast, accurate measurements of tempered chocolate quality</h2>
With an easy-to-read 5" colour display, the ChocoMeter from Aasted makes analysing the quality of your tempered chocolate quick and simple. This compact unit and its operating system has been designed in consultation with the chocolate industry to provide all the information you need to maintain highest quality levels.

Offering maximum flexibility, the ChocoMeter has a built-in printer to instantly provide hard-copies of your temper curves. Additionally you can download the data directly to any Microsoft Office app with no additional software required.

Designed to be used by non-technical staff the unit includes a built in operating guide with graphical step-by-step instructions. The built-in electronic cooling element delivers rapid results and the unit displays graphical temper curve and tangents, as well as reference curves and more.

Chocolate temper meter

Chocolate figures are a popular product type that relies on “eye appeal” to generate good sales. For small-scale producers or startups it can be extremely difficult to find a wrapping solution that meets your volume requirements and yet delivers high-quality results that your product deserves. By installing a machine that can deliver the quality of wrap expected from larger, high-volume machines but with the economics of a traditional small volume system you can achieve the perfect balance for your needs.


<h2>High-quality wrapping for chocolate figures for lower volume production</h2>
The B Series from Chocal is a range of semi-automatic chocolate figure wrapping systems designed specifically to meet the needs of startups and lower-to-medium volume producers.

Available in three models, the B200, B400, and B600, the B series can wrap 600, 1200 or up to 6300 units per hour.

The B series employs gentle handling technology, ensuring product quality and minimising wastage through damage during the wrapping process.

All available with both bordering and sealing options, the B series is able to wrap even the most complex shapes with a perfectly smooth finish. This not only enhances the product’s shelf appeal, but also protects it more fully from damage in transit or in the hands of the consumer.

An additional benefit of the perfect finish is the enhanced legibility of the product labelling. As well as fulfilling the requirements of legislation, it also allows for easy to read consumer information or marketing, as well as bar code legibility.

The B series offers the flexibility to be able to wrap almost any shape and size of product, making it perfect for multi-product manufacturers with lower production volumes or seasonal-only products.

Small scale packaging machine for chocolate figures

Packaging preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Choosing the best packaging solution depends on the nature of the product, its end-use, and your production process.

Packing

Chocolate figures represent a key market for confectionery producers, with seasonal and special occasion products being particularly popular. Wrapping these often complex shapes represents a real challenge, not only in terms of the quality of the finish but also in complying with strict labeling regulations. A modern, high-volume system designed specifically to overcome these challenges can bring significant benefits to existing production lines.


<h2>High-quality wrapping for high volume production of chocolate figures</h2>
The Chocal A200 is a high-volume, fully automatic wrapping solution for complex chocolate figures and other shaped products.

Operating at up to 25 cycles per minute, the A200 can wrap large numbers of product on a continuous basis - up to 33,600 pieces per hour. Despite this speed, the machine has been designed to gently handle the product resulting in less waste from damage.

Quality of the final finish is paramount, and the A200 produces a perfectly smooth result, meaning product detail is enhanced. This also results in excellent legibility of packaging wording, offer a best-in-class compliance with labeling legislation.

The packaging produced by the A200 offers class-leading product protection. In addition to bordering and folding options, fully sealed, folded and bordered closures are available. A tamper-evident closure can be added for premium or nutraceutical-type products.

For full flexibility, the A200 can handle almost any size or shape of product with this single machine.

Automatic packaging machine for chocolate figures

Larger scale wrapping of individual chocolate products demands gentle handling. Traditional twist wrap machines cannot run at high speeds when wrapping delicate product and are inflexible. By adopting a modern modular design with gentle handling, line throughput can be increased, as well as being able to wrap multiple product types. This results in an excellent return on investment.


<h2>High-performance wrapping machine for a range of chocolate products</h2>
The MCC from Theegarten Pactec is a cutting-edge chocolate wrapping machine that can easily handle different products and wrapping styles with delicate handling.

Despite its flexibility, the MCC is still design for larger-scale production and is capable of wrapping up to 1,200 pieces per minute in double twist or foil wrap, and up to 800 pieces per minute in a top twist, side twist or Vienna fruit-fold style.

Gentle handling is possible thanks to the MCC’s continuous motion principle and pressure-free feeding, suitable for the most delicate product. Adaptive speed control allows the machine to react to the product in-feed speed, facilitating product changeover. Feeding can be by belt or lug chain to suit your needs, including the option of robotic pick and place.

To minimise wastage of wrapping material, the MCC features “no product, no wrap” technology. Quality control systems allow automatic rejection of spliced and double-wrapped products. The automatic splicer means wrap can be changed without stopping the machine.

Despite its complexity and flexibility, the MCC can be operated and monitored by a single user, with all features and changeover parameters accessible by intuitive touchscreen HMI.

Medium-speed flexible wrapping machine for chocolates

Foil flow pack wrapping of chocolate products is an attractive and practical packaging option. Traditional flow pack machines can be inflexible in design, forcing a compromise in wrapping speed or product type. A purpose-designed modular system allows complete customisation to your exact requirements while facilitating amendments or upgrades to your system at a later stage.


<h2>Modular hot or cold seal foil flow wrapper for chocolate products</h2>
The FPC5 from Theegarten Pactec is a fully flexible high-speed flow pack machine that has been specifically designed to wrap deposited or enrobed chocolate products as well as bars.

The modular design means that the FPC5 can be specified to meet your exact needs and requirements while giving the enhanced flexibility of easy upgrades or modifications in the future.

Able to wrap up to 1,500 pieces per minute, the FPC5 can be upgraded with a low-contact vaccuum-supported synchronisation belt infeed system, smart belt infeed, or infeed lug chain with robotic feeding.

For the handling of multipack products, the optional cardboard dispenser and grouping device can be included. Other discharge options include gravity discharge chute or discharge conveyor with a separate drive.

A range of sealing options and styles for heat or cold seal foils is available. These include a two- or three-stage longitudinal sealer suitable for cold or hot sealing; long-seam sealer; segmented cross sealing with up to 4 jaws; cross-seam sealing in longitudinal or transverse directions.

Thanks to its fully automatic operation and simple touchscreen HMI, several FPC5 machines can easily be overseen by a single operator.

High-speed flow pack wrapping machine for chocolates

Bunch wrapping with aluminium foil is a popular method to use for an attractive finish to individual chocolate products. Because of the delicate nature of such items, traditional bunch wrappers have to operate at low speeds in order to guarantee a high-quality finish with no damage to the products. By using a state-of-the-art machine designed specifically for chocolate products you can achieve extremely high speeds combined with the most gentle handling to increase your productivity.


<h2>Fast and gentle bunch wrapper for enrobed and deposited chocolate products</h2>
The EMC1 from Theegarten Pactec is a high-speed bunch wrapper that has been specifically designed to quickly wrap large volumes of chocolate products with very gentle handling. The full servo control using the continuous motion principle guarantees that the most delicate of products can be aluminium foil wrapped.

The machine features automatic speed control, adapting to the infeed speed and availability of the product. The maximum operating speed is 900 pieces per minute. Incoming product is synchronised with a phasing feed belt.

To reduce wastage of wrapping material the EMC1 features a “no product, no wrap” device, and for the highest quality control the machine will automatically reject spliced, misregistered andunwrapped products.

Engineered with excellent accessibility for cleaning and maintenance, the EMC1 is extremely easy to operate by a single user from its intuitive touchscreen HMI. Automated functions include automatic splicer which eliminates the need to stop the machine for wrapping material changes, and photoelectric print registration system.

High-speed bunch wrapping machine for chocolate

When manufacturing liquid chocolate, it is crucial to remove contamination and ensure quality. If you want to produce cocoa liquor, cocoa butter or are manufacturing and processing liquid chocolate you need a reliable filtration solution to achieve optimum quality.


<h2>Continuous and self-cleaning filter for the effective filtration of liquids</h2>
The Self-Cleaning Russell Eco Filter® is made to feature the exclusive SpiroKlene™ wiper system which provides the user with continuous filtration down to 10 microns. The self-cleaning mechanism aids the product achieving a quick and smooth flow with no unnecessary stoppages due to filter elements.

The filter does not slow down with pressure and keeps on running until the desired amount of time. The filter is properly enclosed in a vessel, eliminating the possibility for product contamination and protecting the quality of the chocolate.

Furthermore, the filter media doesn’t require frequent replacement, which means the continual costs are reduced. There is also a reduction in the waste of liquid chocolate and the downtime and labor costs will be decreased as well. Adding to this, the cleaning time between batches is less, which adds to the speed of this filter.

The installation of the Russell Eco Filter® is very simple. It is designed in a manner to adjust to the existing pipework, and this simple design can fit into limited spaces easily. There is also an inbuilt flow-through system, which guards the filter against settling impurities and improves flow rate.

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