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Chocolate Processing | Centre Forming | MLL

Supplier: Elliott Automation

The forming unit produces MLL chocolate centers in general and cores are then coated with sugar and dyes.

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These cores can take various forms, such as lentils, balls, coffee beans, almonds and the like. Centres can also study specific to the needs of the client within the centre itself logical constraints.

Functions

Two formats are manufactured standard 400 mm wide and 600 respectively, and for a production of between 80 and 300 kg / hour, depending on configuration and type of equipment to manufacture centre. It consists of two internally cooled cylinders which cause the formation of the centre when the liquid chocolate in contact with these cylinders. Among the centres are equally chocolate film being deposited on a tape all for cooling and subsequent separation by a rotating sieve. The film can be totally recovered for reprocessing.

Technology

The base of equipment and proper operation lies in the cylinders obviously trainers. Both the material they are made (casting brass) as the internal design and the particular flow of coolant is generated, permitting maximum transfer of cold to the roll surface, ensuring perfect de-molding of chocolate centres .

Advantage

The base of equipment and proper operation lies in the cylinders obviously trainers. Both the material they are made (casting brass) as the internal design and the particular flow of coolant is generated, permitting maximum transfer of cold to the roll surface, ensuring perfect de-molding of chocolate centres .

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