What Machines Are Used To Make Chocolate? Training Manual From Chocolate Machine Maker(1)

Chocolate as we know it is a dark brown, slightly bitter but pleasantly complex compound. People’s consistent perception of it is solid, but in the long history of its spread, it has appeared in the form of liquid drink for a long time. Chocolate went from being discovered and edible to being popular. Many people love the happiness that chocolate brings to them, and more chocolate factories are always looking for suitable chocolate equipment.

1. Various names of the chocolate machine, they may be:

  • chocolate equipment
  • chocolate making machine
  • chocolate making equipment
  • chocolate making tools and equipment
  • chocolate making equipment for sale
  • chocolate manufacturing equipment
  • industrial chocolate making equipment
  • chocolate processing equipment
  • chocolate factory equipment
  • cacao processing equipment
  • chocolate production equipment
  • chocolate factory machine
  • chocolate production machine
  • commercial chocolate machine
  • machines used in chocolate factory
  • chocolate processing machine

No matter which way you call the chocolate machine, you can find the equipment you want here.

2. The most complete list of chocolate machine

  • chocolate decorator
  • chocolate tempering machine
  • chocolate machine
  • chocolate making machine
  • chocolate mixer
  • chocolate conche
  • cooling tunnel
  • chocolate refiner
  • fat melter
  • chocolate coating machine
  • chocolate moulding machine
  • candy bar machine
  • chocolate bar making machine
  • chocolate ball mill machine
  • chocolate moulding line
  • cereal bar machine
  • chocolate holding tank
  • chocolate storage tank
  • energy bar machine
  • chocolate chip making machine
  • snickers machine
  • cereal bar line
  • chocolate bean forming machine
  • energy bar line
  • chocolate drop depositor machine
  • candy bar line
  • chocolate delivery pump

Maybe there are more chocolate equipment you want to know, please leave us a message.

3.Introduction to the functions of different chocolate production machines

Fat Melting Kettle

To make delicious chocolate products, the raw materials need to be handled well, and the raw material of chocolate is a very sensitive ingredient, and it will lose its original taste when it is not careful during the dissolution process. How to melt chocolate better? -fat melting kettle.

Fat melting kettle is also known as fat melter, chocolate melting tank, melted chocolate dispenser, electric chocolate melting machine, industrial chocolate melting machine, industrial chocolate melter, melting machine for chocolate, chocolate melting equipment, small chocolate melting machine…

fat melting kettle
fat melting kettle

Product Advantages

  1. Energy-saving, noise reduction, corrosion resistance, strong production capacity, convenient cleaning, etc.
  2. Convenient discharging, direct discharging can also be equipped with conveying pump discharging.
  3. The stainless steel electric control cabinet can comprehensively monitor the operation of the equipment and can display temperature and other data.

Applicable scenarios: dairy, food, chocolate products, and other production plants. The chocolate melting tank is necessary equipment for chocolate melting and heat preservation.

Product introduction: The fat melting kettle is a top-opening type, with heating, automatic temperature control, heat preservation, stirring and other functions;

fat melting kettle
fat melting kettle

Product Structure and Features

  1. Volume: 120*3L, 250*4L, 500L, 1000L;
  2. Heating method: insert the electric heating rod into the jacket, and inject heat conduction oil or water into the jacket as the heating medium to generate heat energy to heat the materials in the tank;
  3. Material heating temperature: 40~65℃;
  4. Material heating time: 20min~90min (depending on process requirements);
  5. Temperature control: Use an electric thermocouple to measure temperature and connect with a temperature controller to measure and control temperature (temperature difference ±≤1°C), and adjust the temperature of materials. The temperature controller is installed in the electric control box, and the temperature transmission rod is inserted directly into the bottom of the tank so that the material liquid can also indicate the temperature when it is used in a low position;
  6. Tank body: mirror polished inner surface, roughness Ra≤0.4μm;
  7. Upper cover: Two openable movable covers, easy to clean, mirror polished inner and outer surfaces (roughness Ra≤0.4μm);
  8. The structure of the inner tank bottom: welded and polished with the inner tank body, there is no dead angle, which is convenient for clearing the material without stagnation;
  9. Jacket form: full jacket, used to add heat transfer oil or water to make the equipment reach the best temperature for melting chocolate during work;
  10. Insulation material: using filled pearl wool, rock wool, or polyurethane pouring and foaming to maintain the temperature difference with the outside world to achieve the effect of heat insulation;
  11. Surface treatment of the outer shell: mirror polishing or primary color matt or matte finish;
  12. Stirring device: Stirring at the center of the top, the output shaft of the reducer and the shaft of the stirring paddle are connected by a looper, which is convenient for disassembly and cleaning;
  13. Stirring form: frame type, anchor type, paddle type, turbine type, etc. (according to process requirements).
  14. Equipment configuration: chocolate melting tank, electrical control box, temperature meter, material and liquid inlet and outlet, vent, etc.
  15. Material: inner tank SUS304 or SUS316L; jacket is Q235-B or SUS304; outer protective shell is SUS304.
  16. The process opening of each inlet and outlet pipe and the welding place of the inner tank body adopt the flanging process arc transition, which is smooth and easy to clean without dead corners, and the appearance is beautiful.

The chocolate must be stirred continuously during the melting process, and the temperature during dissolution must be maintained at 40-65°C. Too high or too low temperature will destroy the molecular structure of the material and lose its best taste.

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