Hot chocolate machines - Import export

Hot Chocolate TM Tasarone is very popular hot drink for cafes, restaurants and for household applications. You can choose: - black hot chocolate - milk hot chocolate - vanilla hot chocolate Packing: plastic 1000g can or paper 1000g bag Send us your price request: irina.syrup@gmail.com Visit or web: www.maribell.com.ua

The mask is based on cocoa, which is rich in minerals and antioxidants, restoring the radiance and radiance of the skin. Helps remove unwanted fat deposits, slows down the aging process of the skin. The skin regains its strength and vitality.

•You can dispense: bonbon, liqueur bonbon and praline bonbon. •The chocolate can have solid particles up to 3 mm thick. •Model manufactured according to production needs and adapted to the customer's moulds. •The dosing area, both the tank and the dosing nozzles, are heated to facilitate the hot dosing of the chocolate at an adjustable temperature, ensuring an ideal condition of the product. •Volumetric dosing. •The conveyor belt incorporates a vibration system at the product outlet to eliminate any bubbles that may have originated in the product during dosing. •Removable head for easy cleaning and with the possibility of being interchangeable. •A tray loader can be added at the beginning of the belt or a topping unit after dosing.

FEATURES: multi-zone tempering system provides efficient heat exchange and the formation of stable coca butter β-crystals. measurement of inlet and outlet temperatures in each zone PLC control panel, accurate correction program temperatures the unique design of the scaler and discs guarantees uniform mixing manufacturing material AISI 304 or 316 Constant viscosity glaze The glaze, after passing through the machine, has a constant viscosity, gives a perfectly glossy surface when cured and becomes stable (the glazed product does not melt in the hands). PRODUCTS: dark chocolate milk chocolate icing cocoa butter ADDITIONAL OPTIONS: chiller de-crystallizer

Chocolate Enrobing Line provides a practical and fast solution for dipping products with chocolate, such as dates, pastries, biscuits and various fruits such as strawberries. Chocolate can be used in liquid or granular form.

T30

Using our equipment for chocolate production you can ; To produce a wide range of chocolate types in an one production line, Chocolate production in different colors and shapes, switch quickly from one product to another, To expand the diversity of the masses with each other and with wafer, cookies and other combinations by increasing the variety of forms, making filling and confectionery,Any mass can be used: chocolate, caramel, praline masses, nougat, halva, marzipan, dried fruits, fondant, soufflé, marmalade etc. Almost completely free from manual labor.

King size

All Variants

RAW CACAO SILO - CACAO ROASTER & ELEVATOR - CACAO LIQUOR PRODUCTION LINE (KFM-450) - MASS STORAGE TANK (ST-4000) - ALKALIZATION CONCHE - CACAO BUTTER PRESS - PRESS FAT TANK - CACAO POWDER PLANT - COCOA CAKE CRUSHER - CHILLER (C-50)

All Variants

500g Origin: Netherland

We produce enrobing machines of various capacities (pump or disk). The machines are adapted to work with natural chocolate or compound chocolate. Different belt widths on request. Detachable chocolate reservoir makes it easy to coat products in two different colors. (optional) Electrical panel on chocolate coating machine allows to adjust heat control, band speed control, thickness of chocolate coating and vibration Complete, bottom or top coating of the products.

rop Line Chocolate drop size can be adjusted between 0.05 to 0.9 gr Each drop has its own piston Depositor has high precision since dosing is done by servo-motors. Depositor hopper is double jacketed and temperature controlled Depositor has agitator Easy cleaning PLC controlled Capacity: 33-600 Kg/hour

50g

36 x 55g All Flavors

1.2kg Origin: UK

Ball-Mill Ball-mill is batch type refiner for processing cream, natural and palm based chocolates and similar products. Ball mill tank is double jacketed and heated by electrical resistances. Inner and outer jacket , agitators and balls are stainless steel. System also includes thermostatically controlled heating system . The chocolate pump which is used for circulation is also used for discharging. Process time is depends on raw material fineness . Process takes approximately 2½ hours.

Toblerone

Galaxy Pods Maltesers Pods

Melanger is a universal machine for obtaining homogeneous masses from solid ingredients. Thanks to stone millstones and mixing scrapers, the melanger replaces three pieces of equipment from a large factory – mixing of ingredients (PREGRINDING), fine GRINDING (FINE GRINDING) and conching (CONCHE). Overall dimensions (LxWxH) - 550 x 450 x 550 mm; Weight-45 kg; Loading 7 kg; The minimum load is 4.5 kg; Power supply 220 V ~ 50/60 Hz; Power consumption 550 W / h Case Material Steel; Rotation speed 0-90 rpm

57g Origin: Netherlands

Cooling Tunnel – Our cooling tunnel is used for cooling chocolate coated biscuits,jelly, nougat, fondant and similar products. – Belt widths 400,600, 800,1000, 1200 mm – Cooling unit is in the middle part of the tunnel. Two blowers supply the necessary air current. – Tunnel temperature is controlled by a digital thermostat. – Tunnel temperature can be down to 0°C. – Belt sped is controlled by electronic frequency drive. – Covers are insulted. – The tunnel can be cleaned by opening the top covers. – Tunnel has a automatic belt adjustment system. – Sharp edged infeed. – Tunnel has scrapers

- samples available - finishing from 100 pieces - from stock available - fast delievry - comeptitive prices - European delivery

The effective and convenient device for filtration of prepared mass after grinding. Homogeneous chocolate paste without lumps of foreign particles – it is easy! The Allure VT Vibro-filter is intended for the effective, convenient filtration of the prepared mass after grinding. The result of operation of the Allure VT vibro-filter is a homogeneous chocolate paste without lumps and foreign particles.