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ARCouverture Filling Line
In the production of couverture chocolate, which is frequently preferred for professional use, as İnnovas Makine, we serve as your solution partner with our professional equipment in the production of chocolate in the desired weight and form, from filling the mold to the packaging point.
The sections of the line can be listed as follows;
1. Heating Tunnel
In the heating tunnel, empty molds are heated up to the set filling temperature with ceramic heating elements. Heat controls of ceramic heaters are made with current-controlled drivers and the system has heat insulation.
2. Depositor
Thanks to the simultaneous filling from multiple points, bubbles that may occur are prevented. Optionally, one-shot or solid depositor can be used. ±1.5 gr weight accuracy is provided. Thanks to the mixers with speed and position control, different speeds can be set according to the types of chocolate and at the same time, position control can be made in the mixer.
Thanks to servo-controlled pistons, position information is not lost when the energy is cut and re-supplied. Piston diameter and number can be shaped according to the project.
3. Vibration Unit
Vibration up-down direction and right-left direction speed adjustment can be made from this unit, as well as speed adjustment can be made on the vibration conveyor belt. The vibration unit is operated and adjusted by the main PLC and touch screen.
4. Cooling Tunnel
In the cooling tunnel, which has a completely stainless steel structure with high insulation and energy efficiency, the molds are placed in the number calculated according to the determined cooling time and capacity. Intralox ThermoDrive® technology is used in the modular belt inside the tunnel. The lids have a hygienic structure that can be easily cleaned thanks to their ability to be opened from both directions. There are 6 different cooling zones that can be adjusted according to the desired temperature in the cooling tunnel. It has a water coil cooling system with top class efficiency with its multi-fan feature.
5. Automatic Mold Transfer
At the exit of the cooling tunnel, the molds are automatically transferred to the buckling and demoulding unit. This unit may differ according to the project content.
6. Buckling and Demoulding Unit
In this region, the chocolate mold is twisted by pushing upwards from each corner by means of pneumatic cylinders. In this way, the process of removing the chocolate from the mold is completed successfully.
The automatic mold unloading system with servo driven motion system, the vacuum created by using a blower; It uses vacuum suction cups to hold the chocolates and remove them from the mold. Here, a 6-axis arm robot is used. This unit may differ according to the project content.
