Automatic Chocolate Protein Bar Enrobing Line Chocolate Wafer Production Line

• Certification: CE
• Power Source: Electric
• Process: Cocoa Bean Processing Machinery
• Automatic Grade: Automatic
• Application: Peanut
• Customized: Customized
• Model NO.: LFM
• Transport Package: Wooden Packing
• Specification: customized
• Trademark: Longer
• Origin: China
• Production Capacity: 100-1000kg/H

Product Description

Introduction of Chocolate Wafer Production Line
1.The chocolate wafer production line includes cocoa butter melting machine, cocoa powder grinding machine, conching and refining machine,storage and heating machine, tempering machine, chocolate chip depositing machine, chocolate packing machine and so on.

2.Chocolate wafer production line is mainly used for packing chocolate peanuts with diameter less than 35mm and in hemispherical shaped, heart-shaped, cube-shaped.

.3.This chocolate wafer production line series can be used to produce single flavor, two flavors, triple flavors, pastes central filling, nuts central filling, and other kinds of chocolates according to different configurations of the machines. This series has two major machine types; semi- automatic and fully automatic and its configurations can be customized according to production needs.


Parameters Of Chocolate Line Productio

1:Cocoa Fat Melting Tank	Material:Stainless Steel Capacity:600L Pump power:0.2KW Electric heating power:6KW Dimension:2000×1000×900mm
2:Sugar Grinding Machine	Capacity:250kg/h Total Power:9KW Dimension:1100×750×1800mm
3: Chocolate grinding machine	Capacity:1000L Main motor power:22KW Regulating motor power:1.5KW Electric heating power:6KW Dimension:2970×1320×1790mm
4: Chocolate storage tank	Material:Stainless Steel Capacity:1000L Main motor power:2.2KW Electric heating power:4KW Dimension:1220×1850mm Net weight:1000kg
5: Continuous chocolate tempering machine	Capacity:250L/h Total power:7.1KW Dimension:1130×880×1910m Net weight:580kg
6: Chocolate moulding machine	Capacity:50-150kg/h Temperature of cooling tunnel:5-10ºC Cooling time:18-30min Quantity of mould:280×200×30mm Net weight:2500kg Dimension:11000×1000×1800mm
7: Chocolate pump	Material:Stainless Steel Dimension:780×390×350mm Net weight:120kg

Working Principle Of Chocolate Bar Production Lin

    Heat the water in the interlayer by putting in steam (or heating electric heating tube) to keep the water temperature at about 50ºC. When steaming, the water temperature is generally controlled by adjusting the steam inlet valve, and when using electric heating, a temperature controller is generally used for automatic control.