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Semi-automatic Single Head Chocolate Depositing Machine
Category: Chocolate making machine

YC-DM150 Semi-automatic Single Head Chocolate Depositing Machine

Chocolate Depositing Machine is the dedicated equipment for depositing/molding chocolate at a rationed amount.

YC-DM150 Chocolate Depositing Machine can be used for the production of single color, two colors (left and right)
and pastes central filling chocolates. This machine is a semi-automatic type and has functions of moulds pre-
heating, depositing, moulds vibrating, and conveying. It adopts PLC control system and can easily change the
molds for different chocolate product varieties. It is suitable for factories with small batch and multi species production.

Your Machine Requirements

Features

  • It's flexible for production of different kinds of chocolate on one chocolate moulding machine;
  • Servo motor depositor or pneumatic depositor is optional;
  • Using PLC controller to control, stable and reliable working performance. The powerful control system not only minimizes maintenance costs and product pollution, but also achieves more stable and larger castings.
  • he chocolate depositing machine adopts an advanced remote control system, which can modify system parameters, diagnose and troubleshoot online, which is not only simple and fast, but also cost-effective.
  • It's possible to upgrade to modular production line.

Working Principle

This machine is driven by a motor with a worm gear reducer. It drives the indexing mechanism through a sprocket, and the indexing mechanism is transmitted to the main drive shaft. The main drive shaft drives the sprocket to rotate. The proximity switch on the output shaft of the indexing mechanism controls the start and stop, so that the template moves intermittently under the drive of the chain, and is positioned by the indexing mechanism. First, the template is manually placed into the mold-adding frame, and the specially-made chain piece on the chain drives the template to move forward. When the mold goes under the baking mold mechanism, the mold is dried and heated by the opened baking mold mechanism. When it is brought under the pouring mechanism by the chain plate, the pouring mechanism pours the mold, and then the chain plate brings the mold to the vibrating table, and the vibrating table vibrates the chocolate syrup in the mold, and then the chain plate brings the mold to the outlet. At the place, it is manually removed and placed in a cooling tunnel or cold storage for cooling and forming.

Tech Specs

Frequently Asked Questions

Why need heating moulds ?

After the mold is installed on the chain or after the chocolate is demolded, before entering the depositing machine, it must go through the electric heating mold. The electric heater is pre-set to a constant temperature, so that the temperature of the template rises to reach the temperature consistent with the chocolate sauce. After the chocolate sauce is vibrated in the template, the bubbles in the sauce are easily released.

Why need vibrating molds ?

After the mold is poured with the chocolate sauce, it must be shaken by a vibrator to exclude the inclusion of the chocolate sauce. size bubbles, and distribute the sauce evenly, and then enter the cooling chamber or cooling tunnel for cooling

Is the chocolate depositor servo motor or pneumatic cylinder?

We have both for customer’s choice.

What are the conditions for the depositing to proceed smoothly?

1. Chocolate sauce in good condition should meet the requirements of tempering process and have good viscosity and fluidity. 2. A pourer with normal performance can maintain the material temperature requirements and the accuracy of material distribution during the pouring process. 3. Have a model box that meets the depositing requirements and keep it clean. 4. There is a low temperature zone where the material can be cooled, condensed, solidified and formed, and can meet the technological requirements of temperature change.

How to choose a mold plate?

Whether the molding can be smoothly carried out has a lot to do with the performance of the mold plate. The selection requirements of the mold plate are in line with edible, durable, good heat transfer, smooth demoulding, easy to formulate, cheap, lightweight and beautiful. The material of the model plate is mainly stainless steel plate, polycarbonate and porcelain plate. Polycarbonate, as the material of the mold plate, has good plasticity, and has good strength and roughness. The specific heat capacity and thermal conductivity are similar to those of chocolate, and it has good demoulding performance. It is the most widely used material at present.

Continuous depositing process?

1. The tempered chocolate material is sent to the feeder of thedepositing machine, the temperature of the material is maintained by the jacket heating device of the hopper, and the material is accurately and quantitatively injected into the lower mold plate through the piston and ball valve; 2.The mold plate enters the vibration area composed of a set of vibrating devices, and the mold plate removes the air bubbles in the material on the vibrator with adjustable frequency and amplitude, and makes the material evenly distributed in the die plate; 3.The mold plate enters the cooling tunnel of multi-layer operation. A refrigeration unit and a blower are installed above the tunnel, and the cold air circulates in the tunnel to reduce the temperature of the material. The cold air temperature can be adjusted to maintain different cooling temperatures in each section: 4.After the chocolate solidifies and shrinks, the mould plate enters the demolding area. After another vibration before demolding, the mold plate is turned over, the chocolate and the mold are separated, and the chocolate is conveyed to the packaging system by the transmission belt.

cocoa liquor chocolate

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