The chocolate molding process is done by dosing liquid chocolate on molds, that afterwards are cooled and demolded. This produces bards and pralines, both solid and filled.
Liquid chocolate covers totally the mold’s cavity and adopts the shape of the cavity, and by doing this its possible to create all kind of figures.
The concept of the Universal Chocolate Molding Machine is to achieve molding with precision, a large variety of products through the process of dosing in 3 independent stages.
Chocolate molding in the universal kind is employed to create bars and filled pralines, because it has three dosing heads.
It has all the advantages of the Universal Molding Machine, but its design is conceived for middle size companies, which have reduced space in their plants.
It’s a very flexible equipment, that adapts to the client’s needs.
The technology is based on the synchronized discharge of the chocolate mass and the filling into the mold’s cavity, in only one movement, covering the exterior part of the praline with chocolate and the interior part with the filling.
It has two jacketed hoppers in one dispenser: one for chocolate and the other for the filling.
The servo-controlled tablet dosing machine has only one dispenser. Its designed for working with standard polycarbonate molds.
Its dosing system is composed by a positive displacement pump controlled through a high precision servo gearmotor that allows having a very high precision when dosing. This allows having a high exactitude on the product’s final dimensions.