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.
In case that the Molding machine is used for producing bars or solid pralines, it is used only one dosing head.
Chocolate’s air bubbles are removed in a vibration zone.
The necessary space for dosing filling is obtained by removing part of the chocolate dosed in the first head, in a mold flipping zone.
It also has a mold heating zone, that allows chocolate adherence after the cooling tunnel.
At the end of the cooling tunnel lies the demolding zone and chocolate separation zone, so that the molding machine can be fed with molds again.
It can be considered a solid inclusion dosing zone.
The capacity of this equipment is designed for 250 kg/hr. of filled pralines and up to 500 kg/hr. for solid bars or pralines.
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The equipment will be made according to the specific production needs of each client and according to the desired product.
The capacities specified refer to the maximum nominal capacities, but they can work at lower capacities, which can be adjusted through the touch screen.
Our equipment has an Air Treatment Unit and a System for Air insufflation and extraction.
GR INGENIERÍA prefers to supply a complete equipment, totally autonomous, that can control every variable. Anyway, the feasibility of using existent air systems will be analyzed.
GR CONFECTIONERY MACHINERY can elaborate a large variety of coated, molded or deposited products. Its design will be according to the product specified and the production required.
The equipment from GR CONFECTIONERY MACHINERY is totally autonomous: it can work in any ambient because it counts with its own air system. It’s always good to allocate a sector of the plant with controlled atmosphere, especially for chocolate.