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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Fills and Scrapes Chocolate Moulds Efficiently

The ADAPT pneumatic scraper from Prefamac Chocolate Machines facilitates precise mould filling and effective chocolate removal, catering specifically to chocolatiers and confectionery producers. This versatile equipment is adaptable to various chocolate mould types, accommodating sizes from 275 x 135 mm to 275 x 205 mm. Its unique integration of pneumatic and vibratory functions ensures excess chocolate is efficiently scraped while the moulds are automatically vibrated for even distribution. Compatible with Prefamac’s MOULDING and CONTINUA tempering machines, it supports seamless integration into existing production lines. Operating on a single-phase electrical supply, the ADAPT can be controlled either automatically or via foot pedals, suiting varied operational preferences. Engineered with full pearled stainless steel construction and food-grade plastic components, the device prioritizes hygiene and durability. Requiring a silent compressor delivering approximately 120 L per minute at 6 bar, it enhances workspace ergonomics with optimally accessible controls and low-height loading. Designed for easy maintenance, the ADAPT can be customized for different mould sizes and capacities, supported by Prefamac’s engineering assistance.

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Tempers and Enrobes Chocolate Products Efficiently

The CONTINUA 30/60 from Prefamac Chocolate Machines is an automatic tempering and enrobing system engineered to address the intricate needs of chocolate and confectionery production. Specially crafted for chocolatiers and confectionery manufacturers, it ensures precise tempering by stabilizing cocoa butter crystals, leading to glossy finishes and optimal texture for chocolate bars, filled molds, enrobed pralines, truffles, and biscuits. Available in 30 or 60-liter capacities, it integrates seamlessly into production lines with options for manual or automated filling and vibrating. The inclusion of a PLC system simplifies operation, allowing easy parameter adjustments and multiple language support, which streamlines the tempering process and enhances productivity. Built entirely from pearled stainless steel, it’s designed for durability and ease of maintenance, with features like a hermetic cooling group and a digital thermostat for precise temperature management. Customization options include enrober belts and dosing systems, providing flexibility to meet specific production requirements.

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Melts, Tempers, and Moulds Chocolate Products

The Prefamac Moulding Machine 30kg is a versatile solution for chocolatiers and biscuit manufacturers, optimized for the precise melting, tempering, and moulding of chocolate products. Utilizing an adjustable chocolate wheel, it ensures accurate control of chocolate flow, vital for the production of truffles, pralines, and various enrobed confections. The machine supports semi-automatic operations, integrating seamlessly with enrober belts and vibrating tables for enhanced production flexibility. Its robust, pearled stainless steel construction ensures longevity and ease of cleaning, even under demanding 24/7 conditions. Equipped with a highly accurate digital thermostat and ergonomic design, it offers minimal maintenance and maximum operational efficiency. The Prefamac 30kg model excels in batch processes, making it an invaluable asset in confectionery and chocolate production lines.

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Tempers and Mixes Chocolate Batches

The Batch Tempering Machine from Prefamac Chocolate Machines is engineered to revolutionize your chocolate processing line by efficiently controlling the tempering and mixing stages of chocolate production. This machine excels in maintaining the precise temperature required to achieve the ideal crystallization of chocolate, crucial for producing high-quality chocolate bars, pralines, and truffles. With a robust construction featuring pearled stainless steel and a double-walled water housing, it ensures durability and optimal thermal management.

Capable of processing capacities ranging from 800 kg to 1,500 kg and adaptable volume options like 100L and 150L, the machine supports both small-scale artisanal and large-scale industrial needs. Prefamac’s Batch Tempering Machine is flexible enough to be used as both a tempering unit and a melting kettle, providing a versatile solution for confectionery applications.

Designed with innovation and efficiency in mind, it incorporates a motor located underneath the batch kettle for space optimization. The digital thermostats with double displays allow precise control of the temperature cycle, while the open water circuit accelerates cooling. Integration into existing production lines is seamless, with options such as a chocolate pump, adjustable mixing speeds, and double-walled stainless steel piping. You can further customize it with optional features, including a infrared control and additional water systems for enhanced operation.

Prefamac Chocolate Machines also offers comprehensive customization and engineering support, enabling configurations like platform mountings, filters, or specific agitator designs. This machine not only meets the rigorous standards of the food and confectionery industries, but it also facilitates easy cleaning and maintenance through its accessible design, ensuring reduced downtime and sustained production reliability.

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Processes and Tempers Chocolate for Consistent Quality

The INSPIRE from Prefamac Chocolate Machines is a compact and versatile tempering machine engineered for chocolatiers, bakeries, and confectionery manufacturers. This equipment specializes in the precise tempering of chocolate, ensuring a stable cocoa butter crystal structure. The INSPIRE supports both manual and automatic operations, offering the flexibility to fill, vibrate, and cool chocolate molds, producing consistently glossy finishes and perfect de-molding.

With a processing capacity of 15 kg, the INSPIRE efficiently handles production needs for chocolate bars, truffles, pralines, and other chocolate-coated products. Its robust design features pearled stainless steel construction and a vibration table with a dedicated motor, ensuring durability and ease of use. The machine utilizes heating carpets and digital thermostat controls for precise temperature management, while a hermetic cooling group ensures effective chocolate cooling.

The INSPIRE integrates smoothly into existing production lines with its compact dimensions and mobile frame, making it ideal for small-scale and artisanal production settings. For enhanced customization, dosing systems are available, allowing precise mold filling tailored to specific product designs. With multilingual PLC interfaces, operators can select from five languages for user-friendly control, ensuring seamless operation in diverse international settings.

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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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Tempers Chocolate for Optimal Consistency and Quality

The MKTM-250 from Memak offers chocolate manufacturers a robust solution for achieving consistent tempering, essential for producing high-quality confectionery products. This tempering machine stabilizes chocolate crystals using precise heat treatment, ensuring the ideal texture and sheen in chocolates ranging from bars to truffles.

With a processing capacity of 250 kg per hour, the MKTM-250 suits both medium and large-scale operations. Its automated controls facilitate seamless integration into existing production lines, while its efficient power usage—totaling 8.2 kW—helps reduce operational costs.

Constructed with durable materials, this machine provides excellent corrosion resistance, extending its lifespan and maintaining hygiene standards. The MKTM-250 also supports easy cleaning and maintenance, minimizing downtime and ensuring smooth operation.

Designed to meet the stringent quality demands of the food, confectionery, and bakery industries, it underscores Memak’s commitment to engineering support and customizable options, resulting in bespoke solutions to match specific production needs.

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Enrobes a Variety of Confectionery Products

The ENROB-ER 1000 enrobing machine from Memak Professional Chocolate and Bakery Machines stands out for its robust design and versatility in confectionery manufacturing. It efficiently enrobes a wide range of products such as chocolate bars, pralines, and cereal bars, using a precision-controlled chocolate fall system with single or double process options. Operating at high speeds of up to 8 meters per minute, it ensures consistent, high-quality coatings suitable for continuous production lines. The machine integrates seamlessly with existing chocolate processing and tempering systems, enhancing workflow without interruption. Energy efficiency is prioritized with a total power requirement of 15-19 kW, optimizing operational costs. Constructed with stainless steel, the ENROB-ER 1000 offers excellent corrosion resistance, making it reliable in various confectionery environments. Cleaning is streamlined with easy access components, promoting regular maintenance and minimizing downtime. Fully customizable, it includes options for automation and control to meet specific production requirements, ensuring compliance with food industry standards.

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Enrobes and Coats Chocolate Products

The Glossmaster® CTR from Sollich is an industrial enrober designed for the precise application of chocolate on a wide range of confectionery products. This machine features a fully extendable mass trolley and a double trough design, ensuring that mass changes are swift and efficient. With a working width of 820 to 1300 mm and a length of 2 m, it accommodates large-scale operations, enhancing throughput in continuous, high-speed environments.

The Glossmaster® CTR caters to the food, confectionery, and bakery industries by enabling the production of chocolate-enrobed wafers, protein bars, pralines, and more. Its innovative roller curtain trough and strip coating device enable flexible coating solutions, from full coatings to partial applications. The inclusion of a pneumatic shaking device and a heated, adjustable de-tailer ensures uniform chocolate layering, critical for product consistency.

This enrober is optimized for energy efficiency with separate temperature controls, reducing energy consumption during the enrobing process. Built to be easily integrated into existing lines, it comes equipped with automation options, including PLC control. Maintenance is streamlined with additional mass trolleys and a robust design that facilitates quick cleaning and setup times, enhancing operational uptime and throughput.

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