Chocolate Making Machines

We offer a few easy ways for you to request a quote from us:

1. Call us at : + 86-180-3920-2773
2. Speak to us through Whatsapp: + 86-180-3920-27731
3. Send us an email to inquiry@yoocco.com
4. Sending a quote through our form on our Website

Note: Before contacting us, our sales will ask you provide the details of you raw material,what chocolate products you want make and how many KG/H. Please have as much of those information ready to save time.

Our sales representative will get back to you in 24 hours.

You need to tell me which kind of chocolate you want to make and how many kg/h you want. It will be better if you can advise photos of chocolate you want to make.

Production will takes approximately 30-45 days after final technical parameters sheet approval, Larger orders may take longer, but get in touch with us first! It is important you tell us the date you need the chocolate machine by at the start of the process, so we can let you know if we can assist you or not.

1. 1.conch can make the material reach a certain fineness, and most of the materials have a fineness of 25-20 microns, which will make the taste delicate and smooth;
2. The conching makes all kinds of materials mixed evenly, forming a highly uniform dispersion system with good fluidity;
3. conching can reduce the moisture in the ingredients, so that the moisture content does not exceed 1%;
4. conching can make the spices mix evenly, which is convenient for the aroma and flavoring of the chocolate, so that the chocolate has a uniform and comfortable characteristic; 
5. conching can dilute and emulsify the material. If the temperature of the material is kept constant, the finer the grinding, the more viscous the material and the lower the fluidity.

1. Promote the color change of chocolate materials;
2. Remove unnecessary volatile acids remaining in the cocoa material;
3. Promote the chemical change of taste substances in chocolate materials;
4. Promote the viscosity of the material to change and improve the fluidity of the material;
5. Refining is the continuous mechanical mixing, kneading and shearing of the material to further crush and reduce the particle size of the material; through continuous mechanical collision and friction, the particle shape of cocoa and sugar becomes smoother and improves the taste of chocolate.

It depends on the types of chocolate and your production process. Usually is 16-22H. finely ground chocolate mass is – 20-25 microns

In the first stage of temperature adjustment, the material is cooled from 40 ° C to 29 ° C, and the temperature is gradually decreased, so that the oil generates crystal nuclei and transforms into other crystal forms. 2. In the second stage of temperature adjustment, the material continues to be cooled from 29°C to 27°C, so that the nuclei of the stable crystal form gradually form crystals, and the proportion of crystals increases. 3. In the third stage of temperature adjustment, the material rises from 27°C to 29-30°C. This process is that the polymorphic state has appeared in the material, and the effect of increasing the temperature is to re-melt the unstable crystal form with a melting point lower than 29°C, while retaining the stable crystal form.

The temperature adjustment process is to adjust the temperature change of the material, so that the material produces a stable crystal form, and the stable crystallization reaches a certain proportion, so that the chocolate produces a stable texture state.

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.

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.

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. Leave a Message If You Have Any Questions About Our Machine, Please Do Not Hesitate To Contact Us. First Name Second Name Email Phone/Whatsapp Messages Related products automatic chocolate chips depositing machine commercial use Yoocco brand chocolate delivery pumb on sale Automatic Chocolate conche refiner industrual useage horizontal moving Type Chocolate Cooling Tunnelhanging basket Type Chocolate Cooling Tunnel Stainless Steel Chocolate Cooling Tunnel with hanging basket and horizontal moving type