What Is The Working Principle Of Chocolate Depositing Machine?

The working principle of the chocolate depositing machine follows the following steps.

Step 1: Preparation of all materials

At this stage, you have to have all the ingredients you need ready.

Make sure the chocolate is in the mass jar and at the right temperature.

You should also confirm that the enclosure is in place and that the machine is in perfect working order.

Power on the machine and enter all parameters that will control the operation of the machine.

Step 2: Movement of Chocolate and Seashells

At this point, you'll start by clicking a button.

The chocolate will move from the mass tank and flow through the pipes into the heating hopper.

Simultaneously, shell forming will also occur and move strategically on the conveyor system.

Step 3: The Filling Process

Once the mold shell reaches the critical point below the filling nozzle, the machine starts the filling process.

It triggers the hopper to release the liquid chocolate through the control of the depositing head.

The filling head then releases the specific quantity of chocolate into the mold shell through the filling nozzle.

The filling process may also involve the addition of chocolate decorations with other ingredients.

Step 4: Cooling Process

After the shells are filled, a conveyor belt moves them through a cooling tunnel, where the chocolate will cool.

It can be solidified or left in a semi-molten state depending on the parameters you require.

Step 5: Quality Assessment

Through the quality assessment phase, it is ensured that the formation complies with specific parameters.

Once ready, the complete chocolate is packed and stored while awaiting shipment.