Processes and Moulds Chocolate Efficiently

Prefamac Chocolate Machines offers a range of chocolate moulding solutions, including the MOULDING MACHINE 30KG, MOULDING MACHINE 80KG, and COMPACT MOULDING MACHINE 3 IN 1. These machines are designed to facilitate key processes like melting, tempering, and moulding, providing efficient chocolate production for diverse confectionery needs.

The moulding machines operate by using an ergonomic design to optimize production steps such as vibrating and filling, integrating seamlessly into existing production lines for chocolatiers and confectionery facilities.

They cater to producing various end-products, from chocolate pralines to ice cream cups with chocolate drizzle. The MOULDING MACHINE 30KG offers flexibility and can pair with an enrober belt for expanded production capabilities, while the 80KG model supports larger volumes ideal for chocolate tablets and hollow figures.

Compact and user-friendly, the COMPACT MOULDING MACHINE 3 IN 1 is designed for easy transport and versatility in environments like trade fairs or restaurant kitchens. With options for personalization, these machines allow customization in features like mould scraper integration and heating cabinets for uninterrupted chocolate work.

Constructed from pearled stainless steel for durability and food safety, Prefamac’s machines include highly precise digital thermostats and options for different electrical requirements, ensuring broad applicative compatibility within the food industry.

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Melts, Tempers, and Moulds Chocolate

The COMPACT 3 IN 1 from Prefamac Chocolate Machines offers an innovative solution for chocolate crafting, combining three compact moulding units into a single machine. This setup allows you to melt, temper, and mould multiple types of chocolate simultaneously, optimizing your production process for creating diverse chocolate products and decorations. Ideal for small to medium-sized confectionery production, the machine excels in applications ranging from handcrafted pralines to chocolate-coated fruits.

Engineered for efficiency, each unit operates with an M-resistance heating system, providing precise temperature control with a digital thermostat, ensuring the correct crystalline structure for your chocolate. Designed with user-friendly controls and transportability in mind, the machine’s compact size fits in various settings like patisseries and trade fairs.

Enhancing integration in your processing line, the machine functions effectively both as a standalone unit and as part of a larger chocolate production system. It’s electric-powered with an ergonomically optimized design that facilitates easy cleaning and maintenance, making it a reliable choice for daily operations. Optional features include heating cabinets for uninterrupted liquid chocolate availability, customizable control panels, and additional vibrating tables for enhanced moulding precision.

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Enrobes and Cools Chocolate Products

The New Nielsen Enrober from Aasted is designed for large-scale, high-speed chocolate enrobing, optimizing your production line with precision and operational efficiency. With its versatile configurations—Compound, Energy, and Direct—this machine accommodates a variety of chocolate-coated products, including bars, cookies, and truffles. The Nielsen Enrober ensures consistent chocolate flow and precise temperature control, minimizing energy consumption and maintaining product quality.

Its modular design features band widths of 850 to 1600 mm, enabling seamless integration into existing lines and allowing for flexible operation across different production scales. The enrober supports continuous operation with options for bypass conveyors and easy unit changeovers to reduce downtime for cleaning or maintenance. Constructed from high-grade stainless steel, it offers durability and resistance to corrosion, meeting stringent hygiene standards. Optional add-ons like feeding mixers and cooling tunnels provide enhanced functionality, while Aasted’s engineering support allows for tailored configurations to suit specific production needs.

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Enrobes and Coats Chocolate and Confectionery Products

The Nielsen Bottomer from Aasted is a specialized enrobing machine tailored for bottoming and coating chocolate, bakery, and confectionery products with precision. Built entirely from stainless steel, it features a closed water system and is capable of operating three shifts, ensuring durability and continuous use. Its design allows for uniform chocolate and compound mass coverage, enhancing product consistency for items including doughnuts and biscuits. With an option for turnover devices, this machine integrates seamlessly into existing production lines, optimizing the coating process. Additionally, this equipment is complemented by a range of compatible modules such as melting tanks and pumps for streamlined chocolate feeding and mixing. Equipped with energy-efficient technologies, the Nielsen Bottomer reduces energy consumption while maintaining high operational performance, suitable for manufacturers focused on efficiency and product quality.

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Tempers and Moulds Chocolate for Diverse Products

The Top EX from Selmi Group is a professional chocolate tempering machine that caters to artisan chocolatiers and medium to large workshops. This machine stands out due to its patented removable screw pump, enabling quick cleaning and seamless transition between chocolate types and flavors. It efficiently tempers 60 kg of chocolate in just 14 minutes, with a production capacity of 200 kg per hour, making it ideal for high-demand environments. The Top EX integrates seamlessly into existing production lines with options for moulding, enrobing, and mixing, supporting the creation of diverse products such as pralines, enrobed snacks, and artisan chocolate bars. Enhanced with a low-voltage heated vibrating table, it ensures precise control over chocolate flow. Its digital control panel simplifies operation and monitoring, while the robust construction withstands continuous, high-speed operations. Optional configurations and engineering support allow customization to meet specific production needs.

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Simultaneously Doses and Fills Chocolate Moulds

The One Shot Tuttuno 9 from Selmi Group revolutionizes chocolate production by offering precision in dosing and filling applications. This multi-nozzle machine integrates chocolate moulding and filling in a singular, efficient operation, ideal for creating diverse end products such as pralines, truffles, and layered chocolate bars. Its working principle involves a sophisticated, simultaneous injection system that crafts both the outer chocolate shell and its filling, optimizing production speed and uniformity. Capable of handling up to 360 moulds per hour, this equipment meets the demands of high-speed, continuous operations found in confectionery and industrial food production. The machine boasts a PLC-controlled interface for seamless integration into existing lines, ensuring that it fits within automated systems and offers remote monitoring capabilities. Constructed from high-quality materials to resist wear and facilitate easy cleaning, it includes options for customizing injection nozzles and mould sizes, supported by Selmi’s engineering expertise.

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Filters and Sifts Chocolate for Impurity Removal

The Vaglio by Selmi is a specialized sieving machine designed for Bean to Bar chocolate production lines. It features a robust vibration system that sifts chocolate mass post-refinement, efficiently removing excess fiber and foreign particles. This contributes to a smooth product texture, essential for high-quality chocolate bars and truffles. With a sieving diameter of 390 mm and an hourly production capacity of 50-60 kg, the Vaglio integrates seamlessly into continuous production setups. Its compact form and enhanced sieving surfaces ensure optimal performance while remaining easy to clean and maintain. The machine’s energy-efficient design aligns with modern sustainability goals, operating at 0.18 kW power. Its construction prioritizes durability and hygiene, meeting strict food industry standards, making it ideal for artisanal chocolate makers and industrial-scale producers alike.

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Simultaneously Dispenses and Fills Chocolates and Ice Cream

The One Shot Tuttuno ICE from Selmi Group is an innovative dispensing machine that uniquely blends chocolate and ice cream production, addressing the industry’s need for integrated solutions in creating filled confections. This machine excels in simultaneously dosing and filling your products, streamlining the production process for filled pralines, ice cream-filled chocolate balls, and multi-layered confections.

Working on a continuous, automatic, and high-speed operation, it accommodates both solid and liquid product types, making it versatile across various applications including chocolate, ice cream, pastry, and snacks. By utilizing a tempering mechanism for continuous chocolate circulation, the machine ensures a controlled and efficient process. The filling materials are manually inserted through a thermo-regulated hopper system, allowing precision and versatility in product variation.

Applicable in food, confectionery, pastry, and chocolate manufacturing industries, the One Shot Tuttuno ICE supports processing and laboratory departments focused on innovative product offerings. With its intuitive touch screen control panel, you maintain complete oversight over production parameters, enabling a customizable experience for each production run.

Selmi Group’s engineered-to-order capabilities offer not only robust construction but also engineering support for further customization, ensuring that your production line can seamlessly integrate this machine with upstream and downstream processes. Operating at a power requirement of 4.5 kW and requiring a connection to a standard compressed air source, this machine represents innovative efficiency, making it ideal for ice cream shops, chocolate shops, and pastry shops aiming to expand their product portfolio.

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Tempers and Flavors Chocolate with Rapid Clean-Up

The Plus EX Chocolate Tempering Machine from Selmi Group revolutionizes chocolate processing with its unique removable screw pump and digital control panel. Designed for chocolateries, bakeries, and ice cream parlours, it tempers chocolate efficiently within 15 minutes and supports seamless integration into various confectionery production lines. It accommodates applications from ganache-filled pralines to flavor-infused chocolate bars, offering versatility with its 24 kg tank and 90 kg/hour throughput.

This tempering machine features a patented system allowing rapid removal of the Archimedean screw, drastically reducing cleaning time during flavor changes. Integration is effortless, with options to connect to enrobing belts and truffle coating lines, further enhancing its role in continuous high-speed production environments.

With adjustable power supply modifications and energy-saving construction principles, it significantly cuts energy consumption. The heated vibrating table and volumetric dosing unit offer precise chocolate flow control. Its robust build ensures compatibility with various Selmi accessories, and its design facilitates straightforward maintenance, crucial for sustaining optimal operation across diverse production requirements.

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Tempers and Melts Chocolate Efficiently

The Selmi One Chocolate Tempering Machine from Selmi Group is engineered to optimize your confectionery production with precision and efficiency. This compact, entry-level machine tempers up to 12 kg of chocolate within 7 minutes using a low voltage, heated vibrating table to ensure smooth texture and sheen. Ideal for chocolate bonbons, pralines, and ganache-filled products, it incorporates a closed-circuit cooling system with a countercurrent exchanger to maintain temperature consistency. For seamless integration, its small footprint makes it suitable for bakeries and ice cream parlors with limited space. The machine operates at a power requirement of 400 V three-phase, drawing only 1 kW, which contributes to reduced energy consumption. The option for modification to single-phase 220V or three-phase 220V – 50/60 Hz enhances flexibility. Maintenance is straightforward with easy access for cleaning. This system fulfills processing needs for solid and liquid chocolate applications, with the versatility and support offered by Selmi’s engineering expertise.

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