Audited Supplier
QT600
Lifelong After Sales Service
1 Year Warranty
CE, ISO9001
Electric
Thermal Processing
Automatic
Candy, Chocolate, Biscuit
Customized
Multi-Functional
Food Industry Equipment
High Quality and Good Taste
Easy Operation and High Productivity
TGMachine
Wooden Packaging
2400*800*1550mm
Shanghai, China
Product Description
Full-automatic chocolate molding machine(CQ600) is a high automatic novel design, great output and labor-saving chocolate making equipment. Main part consist of mold heating, Hot water circulating, depositing nozzle, vibrating plat, depositing plate can be replaced or increased for zebra chocolate.
The fully automated chocolate production line features a sophisticated chocolate melting and tempering system designed to uniformly melt chocolate ingredients. This system includes continuous stirring mechanisms that ensure the chocolate syrup maintains optimal fluidity. By precisely controlling the temperature, the system preserves the ideal viscosity of the chocolate, thereby guaranteeing superior molding results.
The slab chocolate depositing system features a temperature-controlled hopper for storing liquid chocolate. Utilizing a horizontally oriented rotary valve, this depositing method ensures smooth flow and precise control of the chocolate syrup by opening and closing the rotary valve. This system guarantees consistent and accurate chocolate deposits. Additionally, the depositing system can be equipped with a nut or dried fruit dispensing mechanism, enabling the production of various flavored chocolate products.
The chocolate cooling tunnel provides a low-temperature, dust-free environment for the cooling and molding of chocolate. After the liquid chocolate is deposited into molds, the molds are conveyed into the cooling tunnel via a transfer chain. The tunnel features a five-tier cooling system, ensuring the chocolate is perfectly molded through gradual and even cooling.
The chocolate demolding device operates by flipping the molds upside down after the chocolate has cooled. Subsequently, a knock-off bar strikes the back of the molds, facilitating the release of the chocolates from the molds.
