SHANGHAI PANDA MACHINERY CO.,LTD

SHANGHAI PANDA MACHINERY CO.,LTD. Professional Food Machinery Manufacturer

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SS304 23kw Double Heads Chocolate Pouring Machine

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SHANGHAI PANDA MACHINERY CO.,LTD
City:shanghai
Province/State:shanghai
Country/Region:china
Contact Person:MrPAUL WANG
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SS304 23kw Double Heads Chocolate Pouring Machine

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Brand Name :YIXUN
Model Number :YX175
Certification :CE
Place of Origin :SHANGHAI,CHINA
MOQ :Negotiation
Price :Negotiation
Payment Terms :L/C, T/T, Western Union
Supply Ability :50 Sets per Month
Delivery Time :30 work days
Packaging Details :Standard exporting wooden boxes
Product :Chocolate Pouring Machine
Type :Double Heads
Model :YX-175
Material :SS304
Gross Weight :11500kg
Size :19000 x 1100 x 1800mm
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View Product Description

1.Industrial Chocolate Processing Line single depositing head refiner conche machine

Brief Introduction
Brief Introduction

Chocolate Bar Production Line, confirms to the food GMP standard, is an advanced equipment for producing various shapes chocolate. High-degree automation ensures of stale production and saves time, labor force and occupation to serve purpose of reducing the cost.

SS304 23kw Double Heads Chocolate Pouring Machine

2020 Pure Fruit Gummy Processing Line ,assorted fruit cider available .(Apple,Strawberry,Lemon,Mango,Lichi etc.)

2.Parameters

Technical Parameters

Model YX-175(one head) YX175( two heads) YX-510( one head) YX510(two heads)
Output(molds pcs/min) 6-15 6-15 6-15 6-15
Molds Number(pcs) 280 330 280 300
Molds Size(mm) 330*200*30 330*200*30 510*200*30 510*200*30
Dimension:(mm) 16000*1000*1600 16000*1000*1600 16000*2000*1600 16000*2000*1600
Total Power(kw) 19 23 21 25
Total Weight(kg) 3500 4500 4000 5000
Chocolate processing flows
Relative Machines Functions

1. Sugar grinding machine: Grinding sugar to sugar powder
2. Cocoa butter melting tank: jacket layers inside warm water, electric or steam heating, melting cocoa butter for 30-60 minutes, temperature is around 55-60 degrees.
3. Conche:adding grinded sugar powder, coco powder, lecithin and cocoa syrup and so on into the conche for grinding 14 hours.
4. Storage tank: stirring the conched syrup for 3-4 hours until the bubbles disappear.
5. Depositing and Cooling: depositing the chocolate syrup into the molds and cooling(8 layers), warming molds, vibrating, and demoulding machine equipped, PLC control.
6. Packing machine: various packing machine available.


6. Packing machine: various packing machine available.

3Photos

SS304 23kw Double Heads Chocolate Pouring Machine

SS304 23kw Double Heads Chocolate Pouring MachineSS304 23kw Double Heads Chocolate Pouring MachineSS304 23kw Double Heads Chocolate Pouring Machine

SS304 23kw Double Heads Chocolate Pouring MachineSS304 23kw Double Heads Chocolate Pouring Machine

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