It is a vertical cooler developed for an effective use of the space in a factory. It displays the maximum cooling function in a small space. The mold housing capacity is available from 200 molds for a small type to 600 molds for a large type.
It automatically demoulds the cooled and solidified chocolate. A bouble mechanism structured with a twisting unit and an air hammer unit with variable hammer power eliminate a failure in demoulding products regardless of their thickness.
It is a process to remove foams (deaerastion) in the chocolate filled in a mold and at the same time fill chocolate into all the corners of the mold design in order to produce more beautiful products.
Accurate filling rate can be obtained for the product ranging from small products to large ones easily with a handle operation. An inverter control can change and set the filling frequency. Hopper section is of hot water jacket type.
It reheats the cooled mold with a conveor equipped with a not air blower before filling chocolate. This is a process indispensable for the prevention of fat bloom on the chocolate.
It is a depositor which is exclusively used for viscous and much sugary products, such as cream, jam, etc. and can deposit materials as accurately as a chocolate depositor.
It is a process to remove foams (deaerastion) in the chocolate filled in a mold and at the same time fill chocolate into all the corners of the mold design in order to produce more beautiful products.
It is a process to remove foams (deaerastion) in the chocolate filled in a mold and at the same time fill chocolate into all the corners of the mold design in order to produce more beautiful products.
It reheats the cooled mold with a conveyor equipped with a hot air blower before filling chocolate. This is a process indispensable for the prevention of fat bloom on the chocolate.
