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Changemakers

Tempering Equipment

hmt100-automated-tempering

HMT100 automated tempering

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their 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. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Industrial

In chocolate production, maintaining consistent and precise tempering is crucial for achieving the desired texture and sheen of the final product. Inconsistent tempering often leads to defects such as bloom and improper crystallization, making it a significant challenge for manufacturers.
<h2>Ensure precise chocolate mass tempering</h2>
The CHOCOTECH Tempering Belt is designed to provide consistent and precise tempering for chocolate mass. Encased in a hygienic tubular skid, it features an integrated water tempering system beneath the stainless-steel belt. This system ensures accurate temperature control across multiple tempering zones, which can be adjusted according to specific requirements. The belt's direct drive is VFD controlled for precise operation, and its power-driven calibrating rollers alongside specially designed mass ploughs ensure gentle spreading and folding of the chocolate mass. Available in various widths, this tempering belt meets the needs of different production scales and integrates seamlessly into existing operating lines.

Industrial chocolate tempering belt

Industrial measurement equipment is used as a crucial step before products leave the production line. These measuring instruments check for correct dosage and standards. Equipment for measurement and control employs a wide 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 measuring tools allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

Tempering

solid

Continuous

In chocolate production, achieving the perfect crystal structure is essential for high-quality products. Conventional tempering methods often lead to issues like inconsistent crystal formation and excessive energy consumption.
<h2>Optimize tempering with separate cooling and shearing processes</h2>
The StellaNova by Aasted represents a significant leap forward in chocolate tempering technology. Built entirely in stainless steel, it features a unique planet wheel design that achieves 400% more shear without additional shear heat. This system separately controls the cooling and shearing processes, enabling the exit temperature to be set as low as 27ºC while maintaining top-quality crystals. This not only reduces cooling time by up to 40%, increasing production line output but also saves up to 30% energy due to its smaller motor and lack of reheating requirements. The StellaNova is user-friendly with a new patented software interface, and it accommodates all types of chocolate viscosities and fat contents. Designed for the food industry, it adheres to the latest food-grade standards.

Chocolate tempering system

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. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Shearing

In chocolate production, maintaining the right crystal structure is essential for ensuring the quality of the final product. Traditional tempering methods often lead to inconsistent results and higher energy consumption, creating challenges in achieving the desired taste, texture, and appearance of chocolate.
<h2>Reduce energy usage and stabilize crystal structure</h2>
The SuperNova Energy by Aasted is an energy-efficient tempering solution for chocolate production. Employing unique scraper wings and precise temperature control, this system holds the chocolate in the crystallization zone for a longer period, enabling the creation of stable Beta V crystals. This results in improved taste, break, and consistency of the chocolate. Additionally, the energy consumption is up to 30% lower compared to traditional tempering systems, making it a more sustainable and cost-effective option. The technology allows the chocolate to be kept at 1.5 to 2 degrees Celsius higher than traditional methods, eliminating undesirable B3 and B4 crystals and ensuring optimal coating quality. The SuperNova Energy is suitable for production capacities ranging from 200 kg/h to 12,000 kg/h, making it adaptable for various scales of chocolate manufacturing.

Energy efficient chocolate tempering solution

Batch

In chocolate production, achieving consistent tempering is crucial for maintaining the quality, texture, and visual appeal of the final product. Variability in this process can lead to issues such as fat-bloom, inconsistent crystallization, and suboptimal mouthfeel, affecting both small-scale artisanal batches and large-scale industrial outputs.
<h2>Ensure precise chocolate tempering with easystart</h2>
The AMC SuperNova, by Aasted, offers a flexible and reliable tempering solution for various chocolate masses, including milk chocolate, nougat, and fat masses. Designed based on 65 years of continuous research, this system ensures the stabilization of high-quality tempered chocolate with the help of the integrated EasyStart technology. This software leverages embedded algorithms to adapt the tempering process according to the specific mass and fat content, making it accessible for operators of all skill levels. The system includes features such as a PLC screen for easy handling and quick visualization of the process, along with options for aeration, high viscosity masses, and stabilization of varying temperatures. With capacities ranging from 50 kg/h to 12,000 kg/h, the AMC SuperNova caters to diverse production needs, guaranteeing minimal maintenance requirements and cost-effective operation.

Advanced chocolate tempering system

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

Stabilization

Pilot

In the chocolate production industry, precise tempering is crucial to ensure the quality and stability of the final product. However, achieving consistent tempering across different types of chocolate and other masses can be challenging, particularly in laboratory settings or small-scale productions.
<h2>Enable precise tempering for various mass types</h2>
The AMC SuperNova from Aasted is a versatile tempering unit designed for a wide range of chocolate and mass tempering needs. This equipment allows for tempering small to large-scale batches of various masses, including plain milk chocolate, nougat, and fat masses. The AMC SuperNova stands out with its user-friendly PLC screen, ensuring easy handling and quick visualization of the tempering process. The system incorporates over 65 years of research and development, making it a dependable choice for achieving high-quality tempered masses. Whether in a laboratory setting or a production line requiring small-scale output, this equipment helps maintain optimal chocolate quality.

Laboratory chocolate tempering solution

Prepare chocolate mixes for application to your product as coatings. Enhance the attractiveness of your product by coating with chocolate of controlled crystalline composition. This is a High capacity tempering machine, for chocolate.


<h2>High capacity chocolate tempering from an industry leader</h2>
Kreuter’s chocolate High capacity tempering machine, provides the mechanical means and precise temperature control required to form the most desirable crystal structures and the highest quality confectionery chocolate. Processing temperatures from 28 C and 32 C are possible and machines are available with capacities from 500 kg/h and 1,000 kg/h. The system functions with a wide range of chocolate formulations and precise process control, which allows an accurate and consistent formulation of customer-specified crystal structures. Options exist for fully integrated accessories such as a buffer tank, a decrystallizer, and a cooling circuit.

&nbsp;

High capacity tempering machine

liquid

Continuous tempering machine for medium scale process.


<h2>Start producing in a cost-effective and continuous process</h2>
The HST-150 from Hacos is an automatic cost-effective continuous tempering machine with a pump, tempering column, and cooling system. With a capacity of 150 Kg/h and a touch screen PLC to control all the parameters of your process.

HST-M 150: self-tempering moulding machine. Can be used in the HML 720 semi-automatic moulding line
HST-D: self-tempering depositor, equipped with separate depositing pump; and

HST-E: self-tempering enrober A level sensor for automatic filling is standard.

Automatic continuous tempering machine with pump

Automatic tempering machine, for batch process in a medium scale production.


<h2>Start tempering under with energy-efficient process</h2>
The HMT 100 from Hacos is an automatic batch tempering machine that can be used as a manual wheel machine, but is equipped with an automatic batch tempering machine; it is also an efficient melter.

Once the chocolate is tempered, the tempering system switches off, keeping energy consumption very low, this means that this device is energy efficient. The heating pulse function enables you to reheat the chocolate quickly when it becomes 'over tempered'. Can be used for hand-moulding or in combination with a semi-automatic moulding line.

Automatic batch tempering machine

Mainly used to feed enrobers, small depositors and decorating systems.


<h2>Small scale professionally controlled tempering</h2>
The HTF from Hacos is an industrial mini-tempering machine available in different capacities 100, 150, and 200 Kg/h. Offering a buffer tank from 35 to 200 Kg. It can be used for pigmented, flavored, or dedicated chocolates. These tempering machines have a mobile system, double jacketed buffer tank of 35 kg, freon cooled tempering system with built-in cooling compressor, and chocolate pump. It is available in single or twin versions.

Industrial mini-tempering machine

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

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

Used in the confectionery industry to coat nuts, ice cream, toffee, biscuits, and cookies with chocolate. Enrobing is essentially a mechanized alternative to hand-dipping. Enrobing with chocolate extends a confection's shelf life.


<h2>Increase your throughputs through automatic enrobing</h2>
The CYCLOP Tempering machine from Hacos is an automatic continuous tempering machine, it is fully automatic and standard equipped with a vibrating table for moulding. The CYCLOP Enrobing system from Hacos is an attachment for CYCLOP tempering machines.

This enrobing attachment can easily be fitted to the CYCLOP tempering machines and is set up as an independent unit. When not used it can be folded up and put aside, so that you can use the CYCLOP machine for tempering, moulding or filling.

Enrobing attachment for an automatic tempering machine

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

Very powerful and easy-to-use automatic tempering machine, for artisan chocolatiers. This heats up the chocolate very slowly, then cools it down equally slowly, leaving the finished chocolate silky smooth.


<h2>Start producing silky smooth chocolate in an easy way</h2>
The CYCLOP Tempering from Hacos is an automatic continuous tempering machine. It is fully automatic and standard equipped with a vibrating table for moulding. With a capacity of between 45 to 200 Kg/h and a touch screen PLC to control your process features.

Available models: 50 and 80 kg.

Automatic continuous tempering machine

In snack production, precise storage and tempering of cream is critical before it can be used in extrusion processes. Ensuring consistency and optimal temperature of the cream can directly affect the quality and texture of the final product.
<h2>Store and temper cream effectively</h2>
The Intermediate Cream Container CZB from Hebenstreit is designed for storing and tempering finished cream before it is pumped into the extruder. Equipped with two special pumps, it ensures that the cream flows directly into the two product strands at the die plate during the extrusion process. This precise control over cream temperature and flow rate helps maintain the consistency and quality of the product. The system is ideal for processes involving raw material preparation, extrusion, drying, seasoning, cooling, co-extrusion, cutting, embossing, and conveying.

Intermediate cream container for snack production

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

Almost all manufacturers will require industrial storage systems and solutions at some point during their production process. The raw materials that go into your products need dedicated storage solutions to protect them from spoilage and contamination before they enter the manufacturing cycle. Storage usually refers to particular storage space. For example, having enough warehouse storage. Or clearing out a production facility for more floor space.  However, in this case, we are referring to the equipment and solutions that make storage manageable and easier. Such equipment includes solutions such as storage racks, pallet racks and shelving systems. These are just some of many storage options available to manufacturers. Advanced technology facilitates the management of heavy duty and high density tank and silo systems by automating the delivery system and linking it with the rest of the production line.

Storage

When producing high-quality chocolates, achieving the right texture and smoothness is critical. Conventional refining methods can fall short in delivering uniform particle size and reducing energy costs, leading to inefficiencies in production and suboptimal product quality.
<h2>Optimize throughput and fineness in chocolate refining</h2>
The Five-Roll Refiner HFR from Hamburg Dresdner Maschinenfabriken GmbH offers precise control over particle size and energy consumption in chocolate production. A key feature is the advanced automatic roller gap setting, ensuring a consistent fineness range between 12 to 76 microns. This refiner supports high throughput of up to 1,550 kg/h while reducing energy consumption by up to 30% per ton of chocolate. Real-time performance data and summary shift reports are available through the integrated Stripe Detection Cockpit (SDC). Additionally, the refiner's compact design optimizes factory floor space with a 20% smaller footprint. The high-speed roller tempering device and stainless steel components ensure hygienic operation and maximum efficiency.

Chocolate refining five-roll refiner

Purification is the removal of contaminating substances and by-products to increase the level of purity of the desired substance. Considerations for choosing a suitable purification system in the industry, include the physical state of the mixture, the desired product, required level of purity, the type of mixture, heat sensitivity of the product, number of purification steps needed, and the production volume. Industrial purification systems are used for the production of pure water in the food pharmaceutical and biotech industries.

Purification

Refining

In the confectionery industry, producing delicacies like licorice, fruit gums, and caramels requires specialized equipment to handle low shear recipes effectively. Challenges often include maintaining uniform heat distribution and efficient energy usage while ensuring the end product's quality and consistency.
<h2>Produce low shear confectionery efficiently</h2>
The Extrufood cooking extruder is tailored for the production of low shear confectionery items such as licorice, fruit gums, fruit snacks, caramels, and hard candies. This twin-screw, counter-rotating extruder features a stainless steel base frame that supports various components, including the gearbox, electrical drive, extruder, de-areation, tempering, color and flavor dosing, and screen changer. The cylinder is divided into a cooking zone and vacuum/cooling zone, both tempered by water. It starts up with electrical heating and subsequently reduces energy consumption by utilizing internal friction generated by the extruder screws. This setup ensures an efficient cooking process, reducing the dependency on external electrical energy by 30-40%. Easy maintenance is facilitated by a dismountable barrel and screws, preventing the need to move the entire extruder out of the production line. Equipped with Siemens or Allan Bradley control systems, and completely wired to a single connection point, the extruder guarantees straightforward and swift installation. Extrufood has successfully supplied over 50 such extruders to leading confectionery manufacturers, consistently delivering superior results.

Cooking extruders for low shear confectionery production

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

In the coating and substrate processing industries, achieving precise drying and curing conditions is vital to maintain product quality. Traditional methods often struggle to meet diverse application requirements, necessitating advanced solutions for complete drying, preheating, tempering, and fusing processes.
<h2>Enhance product quality with precise infrared technology</h2>
Dürr's Infrared (IR) Dryers and Ovens offer a wide array of configurations to meet various drying and curing needs efficiently. Utilizing a combination of optimal infrared wavelengths and advanced control systems, these units provide precise process conditions that enhance product quality. Dürr's IR systems are suitable for complete drying, preheating, tempering, fusing, curing, and profiling applications. They can be customized in horizontal, vertical, or arched layouts to fit specific product and spatial requirements. Additionally, these IR dryers can be integrated with flotation and/or impingement drying systems to improve overall effectiveness. Available in both gas-fired and electric configurations, they cater to diverse industrial needs, particularly in the automotive, mechanical engineering, chemical, pharmaceutical, and woodworking sectors.

Infrared dryers and ovens for coating and substrate processing

Industrial drying machines are designed to remove moisture from your product. But the drying process must cater to variations in the state of matter and molecular structure of the input material. Industrial dryer technology exploits the modes of heat transfer (convection, conduction, radiation, evaporative cooling) to control the moisture content.

Drying

Preheating

Powder

In the confectionery industry, producing high-quality hard candies requires precision in temperature control and ingredient mixing. Manufacturers face challenges such as preventing flavor loss and ensuring uniformity in candy mass, all while maintaining efficiency and high throughput.
<h2>Ensures precise temperature control and uniform mixing</h2>
The SUCROMASTER® by CHOCOTECH is a specialized system for manufacturing hard candy. It includes cooking, vacuumizing, screw extraction of mass, dynamic mixing, tempering, and optional aeration. This system efficiently produces various types of hard candy, including sugar and sugar-free, liquid-filled, powder-filled, milk, aerated, laminated, and medicated hard candies. Designed to minimize inversion and flavor loss through its high vacuum system that operates at low temperatures, SUCROMASTER® supports throughput ranging from 500 kg/h to 4000 kg/h with up to four different ropes. Each rope can have individual colors and flavors, and the mass is evenly spread on a tempering belt that cools and folds the candy at different temperatures in various zones. This ensures uniform mixing and high-quality end products.

Hard candy production system

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Vacuum

Optimizing candy production requires precise forming techniques to ensure consistent shape and texture. Traditional methods often struggle with maintaining tempering and consistent feed of the candy mass, which can lead to inefficiencies and product inconsistency.
<h2>Calibrate, form, and temper candies efficiently</h2>
The SUCROFORM® W by CHOCOTECH is designed specifically for embossing croquant, hard candy, and chewy candies. It comprises a pre-former with a jacketed hopper and a horizontally mounted pair of extracting rollers. As the pre-formed slab proceeds through the forming line, it encounters a pair of calibration rollers and another pair of forming rollers, ensuring precise shape and thickness. Each roller pair and transport conveyor has its own tempering circuit, maintaining optimal conditions throughout the process. Post-forming, the products are fed into a cooler and then a slab breaker. The thin residue skin at the equator of the products is removed in a de-flash drum, with the residue being suitable for rework. This setup offers a streamlined process from initial forming to final product handling, aimed at maintaining quality and reducing waste.

Forming line for croquant, hard candy, and chewy candies

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

When producing fondant masses for various confectionery items, precise control over crystallization and mass distribution is essential. Without this control, the final product may have an undesirable texture and consistency, impacting both consumer satisfaction and production efficiency.
<h2>Produce fine fondant with controlled crystallization</h2>
The MICRON® by CHOCOTECH is a continuous system designed for the efficient production of fondant masses. This two-step system begins by tempering the mass in a specialized cooling screw to the point of supersaturation. The initially tempered mass then transfers to a specially designed beating screw, which induces immediate recrystallization through high shear blending. The design of the beating screw ensures fine and smooth fondant with a defined particle size and distribution. Operating parameters can be adjusted to achieve different crystal sizes and mass distributions, offering a flexible solution for various recipes and applications. The unit supports capacities ranging from 300 to 1500 kg/h, depending on the recipe, making it suitable for a wide range of production needs.

Fondant mass production system

Blending

Crystallization

In the production of chewy candies, achieving precise crystallization is essential for obtaining the correct texture and sweetness. This requires a system that can control and enhance the crystallization process efficiently, ensuring consistent product quality.
<h2>Enhances crystallization using advanced shearing techniques.</h2>
The CHEWMASTER® from CHOCOTECH is a specialized crystallization system designed for chewy candy production. The system continuously pumps the cooked sugar solution to a tempering screw, where the mass is supersaturated, initiating the crystallization process. It then enters a specially designed maturing tank for additional crystallization over a set residence time. The mass is subsequently pumped through the TORNADO®, which uses intense shearing via stator and rotor pins to further enhance crystallization without additional air for non-aerated products. For aerated chewy candies, controlled air is introduced during the shearing process. The CHEWMASTER® ensures efficient and uniform crystallization, maintaining the desired texture and quality of the candy.

Crystallization process for chewy candy production

Industrial feeding systems allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the vibrating hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding technologies are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow. Common feeder systems include centrifugal feeders, vibratory feeders as well as elevator, linear and pneumatic feeders.

Feeding

In industrial applications such as metal injection molding, sintering, and thermal debinding, maintaining a high-purity inert atmosphere and precise temperature control is crucial. Conventional furnaces often fall short of providing these requirements efficiently, leading to suboptimal results.
<h2>Achieve high-purity atmosphere and precise temperature control</h2>
The HTK series from Carbolite Gero offers vacuum chamber furnaces with metal insulation, designed for high-temperature processes up to 3000°C. These furnaces, constructed with molybdenum or tungsten heaters, ensure the highest possible purity of the inert atmosphere. Available in capacities ranging from 8 to 120 liters, the HTK furnaces are suitable for both laboratory research and industrial-scale production. The front door design facilitates easy loading and unloading. Users can opt for a high vacuum upgrade and operate with gases such as Nitrogen, Argon, and Hydrogen. The retort can guide gas flow for debinding applications, enhancing temperature uniformity. The HTK W models reach up to 2200°C, while the HTK MO models go up to 1600°C. The supplier, Carbolite Gero, provides various configurations for different applications, including metallization, pyrolysis, synthesis, and tempering.

Vacuum chamber furnace with metal insulation

Synthesis

Handling thermo-luminescent dosimeters (TLD) in radiation exposure measurement requires precise temperature control. A primary challenge is efficiently annealing TLDs to remove prior exposure readings, requiring equipment capable of rapid heating and cooling cycles.
<h2>Enables precise Tld annealing and rapid cooling</h2>
The TLD Rapid Cooling Oven by Carbolite Gero is tailored for the annealing of thermo-luminescent dosimeters, efficiently heating to a maximum operating temperature of 400°C and rapidly cooling to ambient temperature using forced air. This oven's horizontal forced air circulation ensures even temperature distribution, making it suitable for other small-scale tempering and annealing tasks. Its robust construction includes a stainless steel liner and stainless steel mesh shelves for durability and ease of cleaning. The CC-T1 programmable controller provides automatic activation of the cooling blower, ensuring consistent and reliable performance. Optional features such as sophisticated digital controllers, multi-segment programmers, data loggers, and independent over-temperature protection can be specified to meet diverse operational needs.

Rapid cooling oven for thermo-luminescent dosimeters

In high-volume chocolate production, achieving consistency in shape, weight, and quality across various chocolate types poses a significant challenge. Efficiently managing these parameters while maintaining hygiene and flexibility is crucial for maximizing productivity and meeting industry standards.
<h2>Efficiently mould various chocolate types</h2>
The ChocoMaster Moulding Line from Bühler is specifically designed for continuous chocolate production. This system supports spot, ribbon, and one-shot depositing in continuously moving moulds. Its modular design allows customization of each process stage to fit specific production requirements. High-precision depositing ensures consistent filling, while optimal shaking guarantees uniform weight and quality. The line's servomotors drive a smooth mould motion, producing parallel chocolate pieces. Its flexibility accommodates various chocolate forms, including aerated chocolates and bars with inclusions. Constructed from noncorrosive materials, it maintains rigorous hygiene standards, ensuring uniform tempering and optimal demoulding quality. Suitable for a wide range of chocolate styles, this line exemplifies adaptability and precision in chocolate moulding.

Continuous moulding line for chocolates

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Preparing fat creams for confectionery or baked goods demands precise blending of liquid and solid fats with other ingredients to maintain consistency and quality. Ensuring these fats mix accurately without phase separation is a critical challenge in the production process.
<h2>Homogeneous blending of fats and ingredients</h2>
The Mondomix Plastifier from Bühler is designed to ensure thorough premixing of liquid and solid fats to create high-quality fat creams. Equipped with rotating and stationary blades, this premixer ensures consistency by thoroughly integrating all ingredients. Insulated vessels maintain a constant temperature, ensuring effective tempering during the mixing process. Optional cleaning-in-place features enable strict hygienic standards and maintain a safe working environment for operators and maintenance staff, reducing downtime. The Mondomix Plastifier also offers an optional recirculation system with inline static mixers for more detailed premix preparation.

Premixer for cream production

In industries where precise mixing of powders is critical, challenges often arise related to achieving homogeneous mixtures without product loss or contamination. Ensuring consistent quality and abiding by stringent hygiene standards are additional hurdles that must be overcome.
<h2>Achieves consistent mixing for various material states</h2>
The AMK Continuous Mixer from Amixon is designed to handle dry, moist, and suspended goods with an emphasis on precise and controlled mixing. One of its notable features is the adjustable mixing intensity, which ranges from gentle homogenization to intensive deagglomeration. The mixer operates with minimal product loss at both the start and end of production, maintaining efficiency. Capable of micro-fine admixture of liquid materials, it ensures no contamination and meets high regulatory and hygiene standards (GMP, FDA, 3-A Sanitary Standards, and EHEDG). The AMK Continuous Mixer also excels in extended processes such as moistening, tempering, drying, and reaction processing. An innovative continuous boiler flow aids in maintaining a consistent filling level, thereby optimizing mixing efficiency. The top-mounted mixing device ensures safe and thorough cleaning, either dry or wet.

Continuous powder mixer for dry, moist and suspended goods

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

Ensuring consistent chocolate quality can be challenging due to variations in production processes. Accurate measurement of chocolate contraction, expansion, and tempering can significantly improve product consistency.
<h2>Measure chocolate quality with precision</h2>
The Aasted ChocoAnalyzer is a precision instrument designed for measuring the quality of chocolate and fillings. This tool assesses the contraction and expansion in chocolate, enabling you to improve your production quality. It can also determine the melting point of crystals in chocolate, measuring the tempering index under the same conditions as your production line. The ChocoAnalyzer features an intuitive user interface, updated via an Ethernet connection, and facilitates quick data extraction through USB. Supplied by Aasted, this instrument is ideal for use in laboratories and smaller production lines, ensuring your chocolate consistently meets high-quality standards.

Chocolate quality analysis instrument

Drawing samples and testing them for conformity with preset quality standards allows manufacturing units to produce a consistent quality of the product. In a batch process, sample testing systems ensures that each batch meets the specified standards. In a continuous process, product and materials testing helps in the early identification of quality issues, saving significant time and resources, and preventing a sub-standard product from reaching the market. The selection of industrial testing equipment depends on the identification of key quality parameters. These parameters may include volume, weight, viscosity, hardness, particle size distribution, sterility, gauge and containment, among other parameters. Testing machinery need regular calibration to ensure that the parameters being tested are accurate. Some of the more common testing solutions include thermal imagers, scratch testers, optical inspectors and texture analyzers.

Testing

In large-scale confectionery or bakery production, efficiency and adaptability are critical. Transitioning between different enrobing materials can cause significant downtime and reduce overall productivity unless managed effectively.
<h2>Facilitate quick changes and uniform coatings</h2>
The Nielsen Junior Enrober by Aasted is an adaptable enrobing system designed for efficient and cost-effective operation. Constructed with sanitary stainless steel, it ensures an easy handling experience. It features a detachable lower section, enabling rapid and flexible material changeover, significantly reducing downtime. The system is available with belt widths ranging from 420 mm to 1020 mm, and its 24-hour production capabilities make it ideal for continuous operation. The enrober's uniform coating ability ensures consistent high-quality results. The patented Energy Enrobing Concept reduces energy consumption by ensuring a homogeneous tempered mass through direct injection from the tempering machine. This approach not only improves the tempering index but also diminishes cooling time requirements.

Enrobing system for rapid changeover in confectionery production

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable industrial 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 equipment is used in the food, pharmaceutical, chemical, biomass, and mineral industries to move materials around a warehouse as well as to transport bulk powders, granules, and grains for processing and filling. These types of systems are usually automated and there is a wide variety of solutions to choose when it comes to the type of conveyor. Types include screw, gravity, chain, roller and belt conveyors.

Conveying

In the chocolate and confectionery industry, ensuring a uniform and high-quality coating on products is essential. Traditional methods often mix the chocolate, leading to inconsistencies in the final product and increased energy consumption.
<h2>Direct injection for consistent chocolate coating</h2>
The Nielsen Energy enrober by Aasted offers a unique energy-saving solution for chocolate coating. It achieves a uniform tempering index by directly injecting tempered chocolate mass from the tempering machine. This process eliminates the need for mixing in a collecting tray, ensuring consistent chocolate temperature and uniform coating. With band widths ranging from 420 mm to 2,600 mm, this enrober is designed in hygienic stainless steel, suitable for large-scale production. The Nielsen Energy XXL version features two curtain boxes, two bottoming systems, and two blowing systems, ensuring flawless coating regardless of speed or product type. This equipment is ideal for 24-hour production, providing significant energy savings and improved product quality over traditional methods.

Energy efficient enrober for chocolate coating

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

In the chocolate production industry, ensuring consistent product quality is essential. Variations in contraction, expansion, and tempering can lead to batch inconsistencies and product defects. Measuring these parameters accurately is key to maintaining optimal chocolate quality.
<h2>Measures chocolate contraction, expansion and tempering</h2>
The Aasted ChocoAnalyzer is designed to help you improve the quality of your chocolate production by precisely measuring the contraction and expansion in chocolate and its fillings. Additionally, it determines the melting point of crystals and measures the tempering index under actual production conditions. This tool is straightforward to use, facilitated by an intuitive user interface that stays updated via an Ethernet connection. Data extraction is simplified through fast and easy USB access. The ChocoAnalyzer's ability to replicate production conditions makes it a valuable asset for maintaining consistent chocolate quality.

Chocolate quality measuring instrument

<span style="font-weight: 400;">One of the challenges when setting up a small-scale cocoa processing factory is making all of the equipment work together for maximum output. Rather than experimenting and compromising on both quality and capacity, a complete entry-level bean to bar line system can help you begin the production of high-quality cocoa-based products right away, at maximum level of output.</span>


<h2>Initiate production of artisan chocolate with small-scale bean to bar line.</h2>
<span style="font-weight: 400;">This entry-level Bean to Bar system by Nemisto contains a range of different units and is the ideal solution for the complete processing of artisan chocolate. The complete line includes bean roasting, nib and shell separation, mixing and refining, conching by refiner conch, and chocolate tempering units that work seamlessly together to produce a high-quality end product.</span>

<span style="font-weight: 400;">The cacao roaster is capable of processing 5 kilograms per batch at a time while the winnower, or more well known as the bean nibs separator can separate up to 20 kilograms of different-sized beans per hour. On the other hand, the pre-grinder can grind approximately 15 kilograms per hour and turn the cocoa nibs fine to a size of between 50 and 100 microns. The pre-grinder can also be adjusted for better quality output, making the overall capacity of this entry-level bean to bar line up to 15kg per day.</span>

<span style="font-weight: 400;">Finally, the 2 roll refiner and conch allow you to set the temperature in 2 places: the rollers and in the bowl. During this process, the speed of conching in the bowl can be customized to determine the fineness of the end product like cocoa liquor and artisan chocolate.</span>

<span style="font-weight: 400;">All units are predominantly made out of stainless steel, guaranteeing longevity, easy maintenance, and cleaning.</span>

Entry level bean to bar line

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

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

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

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. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Roasting

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate produced by others to create their own confections. An affordable, small scale bean to bar machine can allow small-scale producers to create handcrafted chocolates to their own recipe, adding significant value to their product by selecting specific beans, including single-origin.


<h2>Compact machine to produce high-quality chocolate directly from cocoa nibs</h2>
The Multiprocess C from Tecno 3 is the first small-scale machine to produce chocolate directly from nibs. The unit combines all the processes for chocolate production in one easy-to-operate unit. Process steps include nib grinding, ingredient mixing, ball milling, conching, tempering, and refrigeration. Ease of use and maintenance is ensured by the lack of any pumps or connection pipes, making cleaning straightforward. The entire machine is constructed of AISI 304 stainless steel for strength, longevity and hygiene.

The bean to bar machine is available with 3 mixer sizes allowing the production of batches of 5kg, 25kg or 50kg of chocolate. As well as high-quality bars of dark, milk or white chocolate, the Multiprocess C can also produce Gianduja chocolate, chocolate spreads, nut pastes, and creamy chocolate fillings, providing even more flexibility to small-scale confectionery producers. Designed to be easy to use by a single operator, the Multiprocess C is fitted with a Siemens touch screen HMI to adjust recipe parameters and to monitor the chocolate production process.

Entry level bean-to-bar machine

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

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

In confectionery production, mixing ingredients uniformly and preventing foam when using whipping agents is crucial. This is especially true when handling candy and sugar masses which require consistent quality and texture.
<h2>Ensures homogenous mixing and foam reduction</h2>
The Mondomix Yetmixer from Bühler is a premixer designed to thoroughly mix ingredients in confectionery production. It offers single-walled or insulated tanks to temper masses according to specific product needs. This mixer is equipped with various agitator types like propellers, cutting disks, and shakers to accommodate different mixing requirements. The special Mondomix Yetmixer BPS configuration minimizes the risk of creating unwanted foam when mixing liquids with whipping agents. Additionally, safety features are built into all vessels to provide a safe working environment for both operators and maintenance staff.

Premixer for confectionery masses

In confectionery manufacturing, creating smooth and consistent fat cream fillings for wafers involves precise mixing and temperature control. The challenge is to achieve a uniform texture quickly while preventing overheating or uneven consistency.
<h2>Mixes and tempers fat creams efficiently</h2>
The Franz Haas TCM Turbo Cream Mixer by Bühler is designed to mix various fat creams with over 30% fat content, particularly suited for wafer fillings. The mixer uses a jacketed tank to mix and temper ingredients, ensuring the right cream consistency. With a water jacket capable of both heating and cooling, the system can handle the solidification of liquid fats. The mixer achieves homogenous cream within minutes, and its design allows the chamber to be emptied automatically using compressed air after mixing. For easy cleaning, the mixing tank can be heated to dissolve and remove any residue. The system can also be scaled up by combining two mixers in tandem for larger production volumes.

Turbo cream mixer for fat cream production

Enhance the appearance of coatings applied to your product by control the crystal composition.  By exposing compounds to prescribed temperature cycling, crystal formation is controlled and higher quality coatings are achieved. This is a process heat exchanger for the confectionery industry that provides two zones of precisely controlled temperature. Typical use of the first zone is to heat a raw confectionery compound to a uniform temperature and achieve complete melting. The second zone is then used to uniformly cool to a precise lower temperature to create crystals in a precisely controlled manner.


<h2>A process heat exchanger with two zones of precise compound temperature control</h2>
Kreuter’s compound conditioner is commonly used for the preparation of chocolate and other confectionery compounds for coating. Raw compound is taken from the used tank and uniformly heated to achieve complete melting in the first zone. Then, as the compound travels through the second zone it is carefully cooled under precisely controlled conditions to aid the formation of crystals or other structural changes that the customer may desire. This use is not exclusive however and the two zones of this heat exchanger can be used in a variety of temperature conditioning applications. The compound conditioner is available in various sizes capable of handling from 100 kg/h to 1500kg/h continuous production capacities. All sizes are available in an “Easy Clean” version designed for easy disassembly for maintenance and cleaning.

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High capacity compound conditioner

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

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