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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Tempers and Refines Chocolate for Consistent Quality

The Legend Chocolate Tempering Machine from Selmi Group is designed to meet the demands of chocolateries, patisseries, and bakers who require consistent and precise chocolate tempering for various applications. Utilizing a digital control panel and volumetric dosing unit, this machine ensures versatile operation and efficient production. Capable of tempering up to 90 kg of chocolate per hour, the Legend provides an ideal solution for crafting high-quality chocolate bars, pralines, and ganache-filled confections.

The machine integrates seamlessly into production lines with options for single-phase and three-phase configurations, ensuring compatibility with different operational requirements. Featuring a heated, low-voltage vibrating table, it guarantees smooth, tempered chocolate ready for moulding and enrobing processes. Compact in size, the Legend can be equipped with all Selmi accessories, facilitating integration with existing setups.

Designed for energy efficiency, the machine incorporates new construction concepts to lower energy consumption without compromising performance. Its stainless-steel construction offers durability and resistance to wear, making it suitable for continuous and high-speed operations. Maintenance is simplified with easy access to components, and the machine’s design supports compliance with food safety standards. With customization options and engineering support, the Legend can be adapted to specific production needs, ensuring optimal performance and quality output.

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Loads Chocolate Moulds Efficiently and Precisely

The Tuttuno Mould Loader from Selmi Group is an essential component for chocolate manufacturers and confectionery producers aiming to enhance productivity. Specializing in precise and efficient mould loading, it integrates seamlessly into the chocolate production line, handling applications such as chocolate bars, ganache fillings, and truffle shells. Powered and interfaced via the Tuttuno Oneshot system, it requires a compressed air source for optimal performance, ensuring continuous and automatic operations. Capable of loading moulds measuring 275x175mm, it supports high throughput alongside Tuttuno’s dosing depositor machines, such as the One Shot Tuttuno 4 and 9. This equipment is tailored for industries focused on food and confectionery, offering chocolate manufacturers a reliable solution for load handling, with an emphasis on energy efficiency and streamlined production capabilities.

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Roasts and Processes Dried Nuts Efficiently

The Vertiflow Nut Roasting Machine from Selmi Group offers a patented roasting solution for precise and consistent roasting of a variety of dried nuts, such as hazelnuts, almonds, and pistachios. Utilizing its exclusive Vertiflow System, this equipment ensures even heat distribution with a roasting capacity from 6 to 20 kg. It’s ideal for producing high-quality nut pastes and spreads used in sweets, chocolates, and artisanal ice cream bases. The machine is designed for both batch and continuous operations and integrates seamlessly within a broader production line. Its configurable settings allow customization to meet specific production needs. The equipment is crafted from stainless steel to ensure longevity and ease of cleaning, adhering to high standards of hygiene. As a core component of nut processing, it supports efficient workflow and minimizes downtime with user-friendly controls and maintenance features.

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