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Caramel Chocolate Production Line

Caramel Chocolate Production Line

First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid butter to the conche by pump. According to the formula, cocoa powder, powdered sugar, milk powder, whey powder, etc. are added to the conche in sequence. Generally, chocolate filling and chocolate have different recipes, which require two separate conche to grind. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The chocolate filling and chocolate are respectively transported to the corresponding holding tank for storage in preparation for the next step of molding. After passing through the mold heating device, the mold moves under the depositor, the photoelectric sensor detects that the mold is in place, and the chocolate is dropped onto the mold. After vibration, the mold is transported to the mold rotating device and turned 360 degrees, and the excess chocolate flakes are poured into the material pool below. The mold rotates 360 degrees, and the excess material on the grinding disc is cleaned up after the scraping device.The mold continues to run and is conveyed to the Kalamir depositor for casting of the filling. After pouring, the filling vibrates and moves under the third depositor for chocolate capping.

Flow Chart:

Caramel Chocolate Production LineEquipment List:

Equipment Name Quantity (sets) Configuration
SFJ320 Sugar Grinder 1 required
RYJ1000 Fat Melting Tank 1 required
QYJ1000 Conche 1 required
QBJ1000 Holding Tank 1 required
Q113-510 Chocolate Moulding Line 1 required
Sugar melting tank 1 required
Sugar storage tank 1 required
Sugar pump 1 Optional
Cold water tower 1 Optional
DTJ35 Chocolate delivery pump 3 Optional
Magnetic filter 1 Optional

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