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Chocolate Candy Equipment is a general heading for a variety of candy equipment specifically associated in the manufacturing and handling of chocolate products. Candy Chocolate equipment can be tempering units, enrobers, refiners, milk chocolate blenders and kounching units for making refiner milk chocolates. Candy Chocolate equipment also includes the molding and bar forming operations for chocolate products with and without inclusions.
See also: Wrapper Machines
Carle Montanari Model Nanoflex 275/205 is a intermittent motion chocolate loose mold plant. 5 up to 15 molds per minute and 600 to 700 kg per hour depending on material and application. Currently set with 275mm × 205mm molds but non standard sizes are also available as an option. Equipped with Carle Montanari OPM 5,500 lb and Carle Montanari OPM 3,000 lb water jacketed and agitated, electrically heated and stainless steel chocolate tanks with thermostats and is one shot capable with one split hopper included and one shot depositing plates. Continuous mixer above depositor hopper with flex screw conveyor feeder, depositor, vibration section. cross conveyor, tower cooling tunnel 8+8, demoulding section, cross conveyor mold heater with scraping roller and inspection station to check for clean mold. If not clean, it is rejected. Control panel with touch pad contoller has readout and statis light bar. Mounted on heavy duty stainless steel frame.
NANO can easily handle all types of production: solid, solid with inclusions, one shot and filled products this versatility allows manufacturers to exploit the full range of available technologies (traditional shell and fast-shell)..
2019 Aasted Jensen Model 700-2 Book mould depositing line with freeze cone technology, capable of capacities from 200 kg to 1,480 kg per hour – depending on materials and application. Equipped with(2) Chocolate feed systems(2) Super Nova tempering systems (2) 5,000 KG stainless steel holding tanks (2) 1,000 KG stainless steel holding tanks(2) Transfer pumps.(1) Ganache holding tank with transfer pump.Jacketed interconnecting piping for all (3) chocolate systems. Suitable for the production of moulded articles with or without inclusions and designed with low noise driving system, One-shot moulding of centre or solid filled chocolate articles with various ingredients suchas anything from plain milk chocolate, to nougat and fat masses and with the Frozen Cone module, the line makes perfectly shaped cold-pressed shells for pralines, surprise eggs, tablets or any other "shell" product. PLC controller has interactive HMI that enables easy handling and quick visualization of the entire tempering process.
OAD: 2083"L x 506"W
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