Chocolate-making equipment comes in many forms. From an electrical unit to a conch machine to a conveyor belt, this article will give you an overview of some of the most common types of chocolate equipment.

In addition, you’ll learn about the differences between a mold loader and a continuous moulding line, as well as how each piece works.

If you’re interested in starting a small chocolate business, consider investing in a complete chocolate-making line.

twin screw extruder (1)

Conch machines

Many chocolate manufacturers will show you their conches during a factory tour.

These large machines are used for processing huge batches of chocolate.

They can be found in rows at most chocolate factories. The room tends to smell incredibly sweet and hot.

You might even get to smell them while you’re making chocolate.

Mary has been contributing to DelightedCooking.com for several years. She enjoys cooking and reading.

Here are three benefits of a conche machine for chocolate making:

The process of conching involves adding cocoa nibs to a liquid mass. This mass is then refined in a roll refiner.

In this process, the fats in the cocoa butter are melted, resulting in chocolate liquor.

Conching is one of the final steps before the molding process.

It develops the chocolate flavor by rotating the liquor for hours or even days.

Once this process is complete, the chocolate liquor is then cooled to the desired shape.

twin screw extruder diagram

Conveyor belts

A key part of your chocolate making equipment is your conveyor belts. Conveyor belts transport chocolates from the production area to the packaging line.

Bucket elevators are an excellent way to move the finished product and avoid spillage.

UniTrak can supply gentle-handling bucket elevators with FDA-approved rubber beltchains and clean-in-place (CIP) systems.

In addition, cleated belt conveyors and a variety of other chocolate-making equipment are available.

In addition, many chocolate coating machines feature an automatic enrobing unit.

This unit allows you to regulate the coating thickness using a blowing system or vibrating system.

The blowing unit is adjustable in height and intensity, and the conveyor belts are covered with food-grade paper.

A conveyor belt can be set at a speed appropriate for the product type and number of employees.

When selecting conveyor belts for chocolate-making equipment, consider how the conveyor belt will be used.

Palette knife

When making gourmet and silky smooth chocolates, a palette knife is an essential tool.

This flat, rounded blade makes it easy to spread chocolate on a flat surface without damaging it.

The stainless steel handle reinforces the knife’s durability and prevents it from rusting.

Its hoop at the tip makes it convenient to store.

Whether you’re using a palette knife to make chocolates for your family or for yourself, it will help ensure that the finished product is glossy and silky.

A palette knife is a critical piece of equipment for any chocolatier. Its rounded edge makes it easier to temper chocolate on a smooth surface.

The rounded blade prevents chunks from forming, and it is ideal for applying decorations to a chocolate cake.

Because the chocolate-making process is messy, a palette knife will keep the mixture smooth and free of lumps.

Continuous moulding line

Chocolate manufacturers are looking to expand their production lines with a continuous moulding line.

These high-performance lines can mould five to forty mould plates per minute and have an endless conveyor.

Depending on the size of the chocolates being produced, these lines can produce different chocolate articles at a time without changing the moulding procedure.

Typically, these machines require two people to adjust them every week. A continuous moulding line has a total capacity of 800 to 1000 mould plates.

Continuous moulding lines for chocolate making combine a continuous cycle of moulding with depositing.

They use synchronized servo motors to drive mould chains on a continuous basis. These systems also have centre pins mounted on the mould chains.

They also have presence sensors to detect moulds. They also allow the depositor to move in a smooth, linear motion while regulating inclusions.

Several types of moulds can be used on a single continuous moulding line, including cylindrical, square, rectangular, or hexagonal moulds.

Automatic pouring machine

An automatic pouring machine is a chocolate-making device that uses a servo motor system to control the amount of chocolate that is poured into the moulds.

Its quantitative control is precise, and the error is less than two grams. Made of SUS304 stainless steel, the machine is suitable for food production.

This machine can make various types of chocolate products, including single-color, double-color and slurry-filled varieties.

All parts of the machine can be adjusted, and the system allows you to pour different kinds of chocolate in varying quantities and patterns.

The mould plate is made of polycarbonate, which is a thermoplastic material with good plasticity, strength, and roughness, and similarity to chocolate. Hence, it has better demolding performance.

Another key component of an automatic pouring machine is its depositor. A depositor allows you to add extra substances to the chocolate mix before depositing it into the molds.

Depositors can be solid, liquid or granular. Depending on your desired end-product composition, you can choose a depositor that is capable of adding these additional ingredients.

Automatic pouring machines are also equipped with a vibrating table that helps the mold plates to move in the molds.

Different frequencies are used, depending on the characteristics of the mold.

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Blog: Chocolate Making Equipment