There are various types of chocolate making machines available on the market. The basic features include safety, functions, and automated or semi-automatic operations. Read on to learn more.
A chocolate making machine can help you produce delicious, premium quality confections.
A chocolate making machine is an important component of any gourmet kitchen. Learn how it works with this helpful guide.
You’ll be ready to make your own delicious confections in no time! So, what are the features of a chocolate making machine?
Automated
An automated chocolate making machine (ATM) is a piece of equipment that allows you to create a fully automated line at your manufacturing site.
The ATM comes with a range of optional small devices, including an enrobing machine, an incubator for cocoa butter crystals, and a vibrating table.
These can help you save time and money as you won’t have to hire extra staff to handle the process.
A chocolate mixing component is installed in the automation machine, facilitating the mixing of ingredients.
The vibrations of this unit allow the mix to come out of the mold evenly. Depending on the type of depositor used, the final product will have a different composition.
The molding process begins by placing solid chunks of chocolate in a mold tray.
Once the mixture has been mixed, the mold is moved to a cooling tunnel, where the excess heat is removed.
Then, a vibrating conveyor or pneumatic system flips the mold tray and removes the chocolate from the machine.
Semi-automatic
A semi-automatic chocolate making machine features a variety of features.
The electrical unit distributes input power to all areas, including mixing and cooking. It is equipped with a depositor that releases the mixture into the molds.
This component is also equipped with a suction pump that relays the material to the depositor. Depending on the machine’s settings, it can also add other ingredients, such as nuts or dried fruits, to the chocolate mix.
The molds are then cooled, ensuring a uniform solidification of the chocolate.
Whether you’re making chocolates for personal consumption or for your own business, a semi-automatic machine is a great investment.
It has several functions, including heated moulds, vibration, and conveying.
Chocolates made by a semi-automatic machine can be made from pure solid chocolate, with a center filling, two-toned chocolate, or even mixed-colored chocolate.
You can choose the type of chocolates you’d like to make based on your preferences.
Safety
One of the most important steps in ensuring the safety of your chocolate making machine is proper sanitation.
Cross-contamination of the finished product can happen if equipment and moulds are not cleaned properly.
Ensure that sanitary conditions are monitored during transport and storage. Also, properly train employees to avoid mistakes and adhere to GMPs.
It is essential to maintain a strict hygienic standard at all times. Following these simple tips will help you prevent cross-contamination.
To keep the hygienic level high, you should select a machine that has a water-jacketed tank.
This is necessary because water can harbor pathogenic microorganisms that can cause food poisoning.
The heating elements should be water-proof. The melting tank should also be covered and protected from dust.
Finally, you should check the agitators on the machines to ensure they do not release harmful materials into the chocolate.
Functions
The functions of a chocolate making machine vary from model to model.
Some models have spherical molds, others have quadruple or bar-shaped shapes, and some are even customized to meet your needs.
Choose the size of your machine carefully because the capacity of a large mold can be up to twenty grams of chocolate.
Then, consider the shape of your mold because the shape of the chocolate will influence its consistency under certain conditions.
In the first step, the flakes are transferred into the feed hopper.
The level in the feed hopper controls the speed of the feeding screw and compensates for variations in the supply.
Next, the flakes are passed through the pasting columns, which have adjustable baffles and shearing wings.
The cocoa butter and lecithin are added to the flakes, which are then subjected to intense mechanical stress.
Finally, the chocolate mass is discharged into a collection tank.
Maintenance
Chocolate-making machines require regular maintenance to function properly.
There are various levels of maintenance, from regular programmed checks to corrective maintenance.
Among other things, you should clean and grease all parts in the machine, test temperature fluctuations and light signals, and check for broken components.
You should also lubricate the machine frequently to prevent friction that accelerates wear.
Aside from these steps, you should also pay attention to the servo controllers, as they should be calibrated properly.
As the human-machine interface for the machine, the control panel includes process controllers, on/off switch knobs, and other components.
The machine’s granular feeding unit and cooling tunnel should be checked, as well as its components.
It is essential to test all the parts and ensure their proper function and quality before commissioning them.
If there are any problems, contact the manufacturer to get them fixed.
If the manufacturer offers service, make sure to get a warranty.
