The fully automatic PLC-controlled gel candy (pectin, gelatin) pouring and forming production line is currently advanced domestic production equipment for gel candy pouring and forming. This machine integrates mechanical, electrical, and pneumatic control, with a reasonable and compact structure and a high degree of automation.

Gummy candy manufacturers have developed this ideal equipment using advanced production technology in response to the market's demand for gel candies in various shapes and colors. Highly automated production can not only produce products with stable quality but also save labor and occupied space, thereby reducing production costs.

The gummy candy production line is manufactured in accordance with hygiene standards, featuring a pipelined production process with few human factors, ensuring stable product quality and meeting the GMP hygiene requirements for products.

The core principle of the production line is an automated production system involving multiple processes such as raw material mixing and processing, boiling, pouring and forming, cooling, and demolding.

Sugar, syrup, and water are put into the sugar-boiling pot in proportion according to the formula for boiling. The boiled syrup is sent to the heat preservation tank through a rotor pump and pipeline (syrup with added gelatin needs to go through an additional cooling tank), then enters the pouring machine to be injected into molds and sent to the cooling tunnel for forming. After the formed candies are demolded, they enter the packaging process.

All food-contact surfaces of the syrup cooking pot, rotor pump body, storage tank, conveying pipeline, pouring head, and hopper are made of 304 stainless steel. The cooling tunnel is equipped with two refrigeration units (Emerson Valley/Panasonic compressors) and features pneumatic and brush demolding systems. The mold chain guide rails are constructed from ultra-high-molecular-weight wear-resistant material, while the PVC conveyor belt meets food-grade standards.

PLCs, relays, inverters, and servo motors all use first-tier brands such as Schneider, Omron, and Inovance. With rapid computing applications, the equipment operates more intelligently and stably (electrical brands can be replaced according to customer needs).

3. The final shape of the product mainly relies on molds, which are made of aluminum alloy material coated with Gatteflon, which has fast thermal conductivity and corrosion resistance and ensures video safety; the coating has a good anti-sticking effect and is easy to demold. The shape of the mold can be customized according to different customer needs.

This production line is a set of equipment for gummy manufacturing, and the following describes its production process flow.

The raw material processing system is used for sugar melting and boiling, gelatin melting, and syrup storage. Gummy candy ingredients include gelling agents, sweeteners, flavors, colorants, and acid solutions. The mixed syrup is pumped into the insulated pipeline through a rotor pump, then enters the hopper of the pouring machine for temporary storage, and is poured into the conveying molds passing under the hopper. The boiling system and the pouring machine are controlled separately with independent electrical boxes, making operation easy. The heating method can be either electric heating or steam heating; steam heating requires an additional steam generator.

The boiled syrup enters the pouring hopper (the hopper has an insulation function to prevent the candy from solidifying). The pouring machine has two pouring heads, which can produce single-color, two-color, and soft-centered candies according to requirements. The molds at the lower end of the pouring machine first pass through the oil nozzle along with the conveyor belt. The oil-sprayed molds form a uniform lubricating layer on the inner wall, which facilitates subsequent demolding and prevents the syrup from deforming due to excessive adhesion to the molds. The oil-sprayed molds then enter the pouring stage, where the syrup is simultaneously injected into the molds through multiple groups of pouring nozzles according to the set time. The pouring nozzles and the molds need to be accurately aligned to avoid uneven pouring caused by deviations. The molds, after pouring, then enter the cooling stage for setting.

The cooling tunnel adopts air cooling and is equipped with two 5P refrigeration units; candy cooling requires periodic cooling, and the temperature difference between the inside and outside should not be too large. Set the tunnel temperature in advance during production to ensure even multi-stage cooling of the candy after entering the tunnel, avoiding a sudden drop in temperature. The cooled and formed candy is transported to the mold opening position by the mold, and at this time, the mold opens. The formed candy naturally falls to the lower conveyor belt and continues to be transported, entering the subsequent manual picking and packaging process; the opened mold enters the next round of pouring.

The finished product packaging equipment adopts a combination of bag feeding packaging machine, Z-shaped lifting machine, and multi-head electronic scale to achieve full automation of feeding, weighing, bag feeding, coding, and sealing finished products. The cooled soft candy is continuously transported to the multi head scale through the conveyor belt and the rear lifting device. The multi head scale unloads according to the preset weight. At this time, the lower packaging machine completes the steps of feeding bags, receiving materials, sealing, etc. (the packaging speed and unloading speed need to be matched). Fast and precise packaging speed ensures consistent weight for each finished bag.

Firstly, you need to determine the site, as the production line has a large area of around 330 square meters. We can provide equipment layout diagrams and factory layout designs for your reference; Production requires ensuring stable matching of power supply voltage. It is divided into two heating methods, steam heating and electric heating. Steam heating has higher efficiency, but it requires additional connection of steam equipment and pipelines. Some areas may be restricted due to environmental safety issues, and electric heating can be used for production.

 The installation of equipment should be placed on a flat and level ground with consistent front and back levels to avoid protrusions that may cause the equipment to deviate and result in pouring deviations. The connection between the front-end sugar boiling equipment and the subsequent pouring pipeline (using clamps for easy disassembly and cleaning) must be firmly sealed to avoid leakage. The cooling conveyor belt and lifting equipment should be seamlessly connected, and the height should be matched. We will provide instructions, photos of the entire machine, and a shipping list. Please strictly follow the instructions for operation and installation.

The wiring of the equipment is connected to an independent electrical cabinet box, and the front end of the sugar boiling and pouring hopper is heated, so a larger wire area is required. Each cable will be labeled in advance and can be connected according to the label. After connecting the power, first turn on the power and observe whether the phase sequence is correct. If there is any abnormality, switch the sequence of the three live wires to any other group.

Before using this machine, you need to receive some training, familiarize yourself with the functions of each device, and use it in conjunction with the operation manual. Check the sealed products of the packaging machine at any time, and rectify any loose or tilted seals in a timely manner.

It is prohibited to insert hands or foreign objects into the interior of the machine during operation to avoid damage; Production personnel need to be familiar with the position of the emergency stop switch. When there is an abnormal situation in the working state, immediately cut off the power and report to the maintenance personnel. After resolving the fault, production can be resumed.

Before using the cleaning equipment, ensure that the food contact surface is kept clean. After production is completed, it is necessary to clean it in a timely manner. Before cleaning, all power sources should be turned off, and pre-prepared hot boiled sugar should be added to the sugar pot and hopper to prevent solidification. After sugar conversion, it can be directly discharged through the pipeline. Molds, conveyor belts, lifting equipment, etc. can be directly rinsed with hot water or wiped with a towel.

While maintaining equipment production, maintenance work should also be done well. The power box needs to be sealed to prevent dust or water from entering. There are many transmission components in the candy production line that must always be lubricated to avoid wear caused by a lack of lubricant. Check whether the connections before and after the pouring machine, cooling tunnel, and packaging machine are firm to avoid displacement caused by long-term use. If there are any abnormal conditions in the heating elements, air pipes, filters, suction cups, etc. of the packaging machine that result in poor finished product performance, they should be replaced in a timely manner.