Double Layer Chocolate Demolding Line


After crystallization of the cooling process is one of the most important step manufacturing of chocolate. The optimum crystal structure, and fast cooling, our expert area. The latest technology cooling systems, and moisture balance system, that keeps the temperature constant equipped with sensors.



It is designed as quality, high capacity, and energy efficiency kept in the forefront. It is designed kept in the forefront quality, high capasity and energy productivity. Forming chocolate is important step in chocolate industry's. In order to obtain the desired form, after flowing chocolate filling the molds must be cooled very precisely. Cool chocolate to properly the tariff , determines the taste, and the structure of the visual element. The last step is demoulding to cooled chocolate don't make any damage. In this process moulds are compeletly demoulded. The latest technology cooling systems, and moisture balance system, that keeps the temperature constant equipped with sensors. It is designed as quality, high capacity, and energy efficiency kept in the forefront. It is designed kept in the forefront quality, high capasity and energy productivity. Forming chocolate is important step in chocolate industry's. In order to obtain the desired form, after flowing chocolate filling the molds must be cooled very precisely. Cool chocolate to properly the tariff , determines the taste, and the structure of the visual element. The last step is demoulding to cooled chocolate don't make any damage. In this process moulds are compeletly demoulded.



Process Steps:
Flow chocolate filling the molds, then dissemination process of the mold with vibration, after that mold past to cooling tunnel. Inside the tunnel, available six different cooling zone. Humidity and temperature values of the tunnel, with the help of automation solutions is kept constant setpoint. To remove the mold from the mold unit comes sprain. Molds comes to sprain unit for sprain both sides. Here molded chocolates that are ready emerge, according to the form of chocolate that can sensitive position with the help of two servo-controlled robotic arm, thanks to vacuum suction cups the desired surface taken from the mold or bread pan, respectively, intact, and the left front side of the face. This disposition process has three different options user selectable panel.

- Direct transfer on polyurethane band.
- Selection of the desired units into the separator, in line with quitting in layers.
- Plate feeding machine was activated automatically upon cessation of plates.

Molds to be empty from system, to enter the heated temperature of the chocolate filling for filling it again, then re-directed to filling. In the meantime, if required, can be added to chocolate in a nut or a similar material. For this purpose, has an interim conveyor.

At a certain speed and at the appropriate temperature uncooled chocolate, can not been possible to provide equal distribution cocoa butter contained in the mold, so that can not be achieved so bright and chocolate when broken sonorous hardness. Exposed to rapid changes in temperature and temperature stable uncooled chocolate, and chocolate over time, the surface of fat and sugar will become liquid crystals. Contained in the chocolate, the loss of fat crystals are regular structures, fat crystals, would result in oxidized over time, and this causes deterioration of the sensory properties of chocolate.
COOLTERM is designed as double decker, contrary to the existing tunnels, the upper and lower part of the cold air keeps the chocolate at the same time.Air flow does not come into direct contact on the chocolate. Thanks to the air dryer system is integrated, chocolate humidity level remains constant, and microbial spoilage is prevented due to high humidity levels.At the same time thanks to high-precision temperature and humidity control leads to high quality color, taste and smell. All of them increased shelf life of chocolate and preventing microbial spoilage. chocolate molding line chocolate molding line