Hard candy manufacturing. It adopts the processing flow of sugar melting, syrup conveying, syrup storage, syrup boiling, pouring, and cooling forming, with corresponding equipment configured. Its production process is under automatic control: the raw materials for hard candies, including white granulated sugar, flavors, and colorants, are mixed in a certain proportion and heated to a liquid state, then conveyed to the pouring machine by a rotor pump, and finally injected into molds of corresponding shapes for cooling and forming. Only manual feeding of raw materials and real-time observation of equipment operation are required throughout the processing flow, with a production capacity of approximately 100kg/h to 200kg/h. 

The sugar-melting kettle is the first piece of equipment in hard candy production. Its main function is to mix raw materials in a fixed ratio with water in the kettle under stirring and heat the mixture to dissolve the raw materials. The heat source is supplied by a matched steam generator, which prepares uniformly mixed raw materials for the subsequent sugar boiling process.

It is generally a food-grade rotary lobe pump, which conveys materials by generating a pressure difference through the rotation of rotors inside the pump body. Three transfer pumps are used in this hard candy production line, which deliver materials to the storage tank, sugar boiling machine, and candy depositor, respectively. They provide a stable supply of processing raw materials for all links of the entire production line and ensure the continuous operation of the line.

After production, please do not turn off the machine. You can set the machine to night mode to keep the chocolate melting; otherwise, the chocolate in the machine will harden. If there is chocolate inside the machine and it has become solid, turn on the heating function for at least 20 minutes, then turn on the mixer for at least 30 minutes, and finally turn on the circulation function; otherwise, the engine and chain may be damaged. When cleaning the machine, pour hot water into the material tank, turn on the circulation function to continuously stir the mixing rod, and discharge the hot water from the bent pipe. Repeat the cycle with hot water several times, and finally drain the water.

If the machine stops running for a long time, the spiral rotating rod needs to be reversed, and excess chocolate should be pulled back from the bend as much as possible to ensure that the bend is clean and free of residue. Finally, use a specialized cleaning agent to wipe the material tank and discharge port again, rinse them clean with water, wipe them dry with a clean cloth, and blow-dry any excess water stains with a hair dryer to avoid residual water stains causing pollution during the next use. Finally, turn off the main power of the device and ensure dust protection on the surface of the machine.

Daily cleaning: clean the machine promptly after each use. Especially for parts that come into contact with chocolate, for solidified chocolate, they can be softened by soaking in warm water. Use a soft-bristled brush combined with a specialized food-grade cleaning agent for cleaning. Be careful not to use a hard brush to wipe so as not to scratch the surface of the machine, and especially not to use an iron to scrape. After removing the solidified chocolate, use a soft dry cloth to wipe the inside of the material tank and the surface of the machine. Place the machine in a dry and well-ventilated area to prevent the growth of bacteria or corrosion of leaked metal in a damp environment.

Connect the power supply to operate the temperature controller and observe the operation of each component inside the machine. 1. Add oil to the motor in a timely manner to ensure smooth operation and no abnormal noise. 2. Timely clean the dust and debris at the bottom of the machine and the cooling port of the control box to ensure smooth ventilation and heat dissipation of the machine. 3. Check the sealing condition of the discharge valve, and replace the sealing gasket in a timely manner if it is damaged.

The raw sugar syrup, formed by the uniform mixing of solid raw materials and water, is delivered to the storage tank by the transfer pump. The storage tank features a jacketed heat preservation design and is equipped with stirring blades inside, which maintain a stable temperature of the raw sugar syrup and prevent raw material stratification, thus providing sufficient and stable raw materials for the subsequent sugar boiling process.

The vacuum sugar boiling machine heats the raw materials under vacuum conditions and rapidly removes the moisture from the raw materials by lowering the boiling point of water. At the same time, the vacuum environment can extract the air mixed effectively in the sugar syrup, ensuring that the candies are crystal clear and free of air bubbles during the depositing and forming process. The control of the machine’s parameters exerts a pivotal influence on the appearance and flavor of the finished products.

The candy depositor mainly uses a high-precision plunger pump or gear pump to extract a fixed volume of raw sugar syrup materials and inject them into molds of different shapes. The sugar syrup with certain fluidity shapes in the molds, laying the foundation for the subsequent cooling and solidification of candies.

The cooling tunnel mainly adopts air cooling to rapidly cool, crystallize, and solidify the high-temperature sugar syrup just injected into the molds, preventing it from sticking to the molds and facilitating demolding after forming.

Molds are designed with corresponding shapes, sizes, capacities, and cavity quantities according to customer requirements. The candy depositor injects high-temperature fluid sugar syrup into the grooves of the molds, where the syrup solidifies into the shapes required by customers. After that, the cooled and solidified hard candies are demolded through the cooling tunnel, resulting in hard candy pieces of specific shapes.

The air compressor drives screws or pistons via an electric motor to compress atmospheric air into high-pressure gas, which provides driving force for the pneumatic components of the entire hard candy production line.

The steam generator heats water through electric heating or chemical fuel combustion to produce high-temperature water vapor. The water vapor is transmitted through pipelines to relevant heat-requiring and heat-preserving equipment in hard candy production such as the sugar melting kettle, sugar boiling machine and storage tank, providing a continuous heat source for the hard candy making machines.

1. Easy to function

The hard candy-making production line employs PLC centralized control, with key data from each stage transmitted to the control screen. During production, only periodic monitoring of various process data is required. All production stages are interrelated, and in case of emergency faults, the system will automatically shut down and trigger an alarm.

2. Easy to cleaning 

The equipment covers are made of stainless steel, and the parts in contact with materials are constructed from food-grade 304 stainless steel (all accessories such as pipes, valves, and pumps are made of food-grade stainless steel). The surface of the equipment is easy to clean and maintain for long-term use. The material transfer pipelines are equipped with quick-connect clamps for convenient disassembly, assembly, and cleaning.

3. Compact structure

The hard candy machine features a well-designed structure, occupying only 40-50 square meters, and can be freely arranged according to the site conditions. With no complex connections between the equipment, installation is simple upon arrival—merely requiring proper alignment of the connecting pipelines and the positions of the specific devices.

4. Professional service team

Orange Mech has decades of professional experience in the production and service of hard candy machines, with stable technical service personnel who can provide professional advice and services that meet the requirements before and after sales.

1. Please pay attention to high-temperature protection during equipment production to avoid personal injury caused by mechanical movement. In case of emergency, please quickly press the emergency stop button.

2. If there is any abnormal noise during the hard candy manufacturing process of the equipment, please stop production immediately and cut off the power to check for any faults. 

3. During the use of the equipment, it is necessary to regularly check the fastening of each connecting component to avoid loose connections that may cause abnormal operation or damage to the equipment; 

4. After the production of the equipment is completed, it is necessary to clean the residual materials in the pipeline with hot water circulation to avoid equipment damage caused by material solidification during the next use; 

5. Please do not modify the equipment at will. If there are any problems, please contact Orange Mech for assistance