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ARDouble Layer One Shot Molding Lines
It is equipped with state-of-the-art cooling systems and sensors that keep the system's humidity balance and temperature constant. It was designed by prioritizing quality, high capacity and energy efficiency. Forming chocolate is the most important production step of the chocolate industry. In order to obtain the desired form, the liquid chocolates must be cooled very precisely after filling the molds. The cooling of the chocolate in accordance with the recipe is the element that determines the taste and visual structure of the chocolate. The last step is to remove the cooled chocolates from the molds without losing their shape. In this process, it is aimed to completely empty the molds and to make the chocolates ready without any deformation.
Process steps:
The liquid chocolate is filled into the molds, then it passes into the cooling tunnel after spreading it to the mold by vibration. There are six separate cooling zones inside the tunnel. It contains automation solutions that keep the tunnel humidity and temperature values under constant control. The chocolates coming out of the tunnel come to the mold bending unit to be taken out of the mold. Here, the chocolates, which are ready to come out of the mold, are taken from the mold with the help of two servo-controlled robot arms that can take a precise position according to the shape of the chocolate, and are left on the desired surface or mold with their front faces turned. This release has 3 different options that can be selected from the user panel.
- Transfer directly onto Polyurethane tape.
- Do not leave layers in the separator in line with the desired quantity selection.
- Automatically leaving the plates on the plate by activating the plate feeding machine.
The molds that come out of the system as empty are heated at the chocolate filling temperature so that they can be refilled, and then they are directed to the filling again. In the meantime, if desired, hazelnuts or similar materials can be added to the chocolate. An intermediate conveyor is available for this.
Chocolate, which is not cooled at a certain speed and at the appropriate temperature, cannot come out of the mold since the cocoa butter in it cannot be evenly distributed, so a bright and hard chocolate that makes a sound when broken cannot be obtained. In chocolate, which is exposed to sudden temperature changes and cannot be cooled at a stable temperature, oil and sugar crystals become liquid over time and rise to the surface of the chocolate. Chocolate takes on a “white” appearance. Losing the regular structure of the oil crystals in chocolate causes the oil crystals to oxidize over time, which causes the sensory properties of chocolate to deteriorate.
Designed as a double layer, COOLTERM delivers cold air simultaneously to the top and bottom of the chocolate, unlike existing tunnels. The airflow never touches the chocolate directly. Thanks to the air dryers integrated into the system, the humidity level of the chocolate remains constant and microbial deterioration caused by high humidity level is prevented. At the same time, thanks to high and sensitive temperature and humidity control, sensory properties such as color, taste and smell of chocolate reach high qualities and the shelf life of chocolate is increased by preventing microbial spoilage.
