Chocolate has always been a mainstream snack food. As consumer demand continues to rise, the gap in market supply is gradually widening. The traditional processing model is no longer able to meet the demands of the market. Orange Mech's goal is to enhance your market competitiveness through its automated chocolate processing machinery. Our chocolate processing equipment utilizes automated processes for everything from precise temperature control to standardized molding, enabling your company to seize market opportunities. If you need to upgrade your equipment or enter the chocolate market, purchase our chocolate equipment today! We look forward to creating a sweet business together with you.

1.chocolate tempering machine

The temperature control process adopts three-stage precise temperature control: firstly, chocolate is completely melted to 45℃ to dissolve crystals; Then it is cooled to about 27℃ by water cooling circulation system to separate out seed crystals; Finally, the temperature is returned to 31℃ to keep stable crystals, so as to ensure that the chocolate finally has a delicate taste and a good sense of closure.

2.chocolate coating machine

The equipment completes the coating operation through a three-stage assembly line of "melting-spraying-cooling". Firstly, chocolate melts into liquid state in a melting pot, and is fed from the disc to the slurry spraying system for slurry spraying; When the products to be coated (such as biscuits and wafers) on the conveyor belt pass through the slurry spraying system, the front surface is evenly covered; Then, the air knife blows off the excess chocolate to control the thickness. Finally, the product enters the cooling section to solidify the chocolate, thus efficiently automating the coating production.

3.chocolate melting pot

The solid chocolate is heated and melted by the temperature control heating system, and at the same time, the constant temperature state is maintained, so as to provide stable chocolate slurry for subsequent temperature control or coating.

4.chocolate spraying machine

The core components of the chocolate spray machine include the storage tank, circulation system, control system and casing. Its working logic is as follows: The built-in heating device heats and melts the chocolate blocks in the storage tank, and then transports them through the circulation system to the discharge pipe, which directly sprays onto the surface of the processed ingredients; the excess chocolate flows back to the storage tank for internal circulation reuse. At the same time, the control system precisely regulates the temperature and stirring speed to ensure the quality and stability of the output.

5.chocolate ball mill

The principle of chocolate ball mill is to continuously rub the raw materials through rotating steel balls at a certain temperature, so as to refine and mix the raw materials. Finally, a slurry with uniform texture and silky taste is formed.

With the increasing demand of consumers for chocolate quality, the automatic and standardized chocolate processing machinery can protect the stability of products. The following will disassemble the complete processing flow and the core role of each equipment in production around the core equipment of chocolate temperature regulator, coating machine, melting pot, sprinkler and ball mill in detail.

1. chocolate melting pot: as the starting point of the whole production line, it is mainly used to melt solid chocolate blocks into flowing materials to ensure that raw materials are fully melted, avoid burning and ensure the quality of products.

2. chocolate ball mill: Refining is a crucial step, which refines the particles in the chocolate slurry melted in the chocolate melting pot to below 20 microns, making the raw materials more delicate. It not only determines the taste and texture of the final product, but also volatilizes acidic substances to form an ideal chocolate flavor.

3. chocolate tempering machine:The materials refined by the ball mill enter the tempering machine. The tempering equipment can promote the stable crystallization of cocoa butter through three-stage precise temperature control of heating, constant temperature and cooling, and ensure the final delicate taste and good gloss of chocolate.

4. chocolate spray machine/chocolate coating machine: These two devices are the last molding process, but they are suitable for different materials. Among them, the chocolate sprayer keeps the material in a melting state through the built-in heating device, and conveys the material to the discharge port through the circulation system, so as to cover the surface of the base material by spraying. The chocolate coating machine conveys the base material through the conveyor belt, and the chocolate slurry is sprayed through the slurry spraying device, and the excess slurry is blown away by the air knife, which is suitable for the standardized coating processing of flat or regular products.

In the increasingly competitive chocolate industry, the automatic machine chocolate production line is important, but it is equally important for the maintenance and standard use of the automatic production line, which can not only improve the production efficiency of the machine, improve the quality of chocolate, but also prolong the service life of the machine, which must be very important for you.

1:Daily cleaning

It is necessary to thoroughly clean the equipment immediately after the end of production that day, including the parts that are easy to leave chocolate, such as pipes and filters. You should not use too much water when cleaning, just wipe it with a wet towel and dry it. Thoroughly clean the machine shell, conveyor belt, etc. to ensure the cleanliness of the production environment. Cleaning is the key step of maintenance, so it is necessary to check and clean the equipment regularly.

2:Plant maintenance

After you purchase the chocolate machinery, you can discuss with the manufacturer the subsequent maintenance of the machine, such as regularly checking the equipment for signs of wear, and if you find such a situation, you need to use food-grade lubricant for lubrication. If there are badly worn parts that need to be replaced in time, so as to avoid damaging the machine and generating greater maintenance costs. Only by maintaining the equipment regularly can the equipment create wealth for you more stably.

3:Check

1. Check whether the screws, wires, conveyor belts and other parts are damaged or loose. If they are, please replace or reinforce them in time;

2. Check whether the switch or control screen is faulty or damaged;

3. Check whether there is blocked chocolate at the discharge port, and dredge it in time to avoid blocking;

4. Check whether the power supply is unplugged before cleaning to prevent electric shock.

1.Enterprise qualifications and experience: 

We will give priority to evaluating chocolate machinery suppliers with a long operating history and a good reputation in the industry. We will also verify that they hold authoritative certifications such as CE. These certifications indicate that the manufacturer has a well-established system and norms.

2.Overall solution capability: 

Excellent suppliers should be able to provide one-stop production line design based on your production capacity targets, product types, and plant layout, and be capable of expanding from single machines to entire production lines.

3.Core component quality: 

Preferentially choose manufacturers that have the capability to produce core components themselves, and also pay attention to the vertical integration capabilities of the suppliers. Only when the core components are independently controllable can the equipment operate smoothly.

4.Full-cycle cost: 

Consider the purchase price, equipment operation energy consumption, maintenance costs, and service life. Low-priced equipment often causes quality problems due to insufficient reliability, thereby increasing maintenance costs in the long run.

5. Technological forward-looking nature: 

Suppliers should have a continuous innovation technical team. Through comprehensive assessment, determine whether they are in line with the future development trends of the industry, and provide technical support for capacity expansion.

6. Food safety compliance: 

Equipment materials must comply with food hygiene standards and have easy cleaning designs to minimize the risk of contamination.

7. Full-cycle service: 

Suppliers should be responsible for equipment installation and commissioning, operation training, and after-sales maintenance. Localized service outlets can ensure rapid response to demands.

8. Empirical verification: 

Require suppliers to provide benchmark cases in the chocolate industry. Through on-site inspections and customer feedback, verify the actual operating efficiency of the equipment.

9. Strategic cooperation: 

Abandon one-time cooperation models and prioritize choosing partners that can provide long-term technical support to ensure stable value throughout the equipment's life cycle.