Cocoa and chocolate - machines and equipment - Import export

•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.

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.

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.

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

Chocolate tempering bowl with a wheeled mixer is a full-featured device for tempering and moulding of chocolate. The bowl is made of stainless steel and meant for the heating of chocolate. Digital controller sets the desired temperature with the precision of up to 0,1°С. Infra-red heating elements allow for even and energy-saving heating. Thanks to a large operating field, your working space is always neat and clean, and thus more convenient in use. Mixer is an additional option to the tempering bowl. Dimensional size 470 х 540 х 500 mm; Weight 19 kg; Loading capacity 10 – 20 kg; Minimum loading capacity 10 kg; Electric power supply 220 V ~ 50 Hz; Power intake 300 W/h; Housing material Stainless steel AISI 304; Bowl material Stainless steel AISI 304; Heating range 20 – 50 °C; Rotation speed 30; 45 rpm; Number of speeds 2; Speed adjustment Yes

Small version of the crystal incubator for cocoa butter from KADZAMA. Good for experimenting and developing new recipes.Both our versions of the incubator work the same way: if the cocoa butter is kept in the incubator for two days at a stable temperature, then the butter slowly, but inevitable over crystallize. This over cristalized butter has a pasty consistency, and this method of the tempering has a name "silk." To use "silk" is very convenient, especially when tempering small volumes of chocolate, when you need to temper a little, but often. You need to put in the Incubator cold or hot cocoa butter. To set temperature and leave it for 12-24 (or more) hours until the magic happens and the butter turns into a thick paste - ideal for adding to the product.

Guitar candy slicer is a machine for string cutting of stuffing, biscuit, jelly, souffle, marzipan, ganache, and other confectionery products. It has the following competitive advantages: 1. The framing is easily dismantled and replaced. 2. There is a reinforcing bar in the bedplate. 3. String tension is easily adjusted. 4. Guitar cleans easily. Easy maintenance. Dimensional size 440 х 655 х 105 mm; Weight 17 kg; Housing materialStainless steel AISI 304 Bedplate size 440 х 530 х 105 mm; String thickness 0,8 mm; Operating field size 370 х 385 mm

Melangeur is a universal tool for creating homogeneous masses from solid ingredients. Due to the stone grinders and mixing scrapers, melangeur replaces three other factory units: PREGRINDING, FINE GRINDING & CONCHING. Dimensional size 680х910х1100 mm; Weight 170 kg; Loading capacity 35 kg; Minimum loading capacity 20 kg; Electric power supply 220 V ~ 50 Hz; Power intake 2,2 kW/h; Housing material Steel; Bowl material Food-grade stainless steel AISI 304, stone bottom; Thermode Yes; Rotation speed 0 - 90 rpm

Small Coating machine (Panning machine) can produce dragee by evenly coating and mixing the product in the rotating drum. It has two optimum speeds and convenient for different ingredients. Desktop version of the coating machine suits for home use, café, laboratory and for a small-scale production. Dimensional size 430х280х370 mm; Weight 10 kg; Loading capacity 2 liters; Electric power supply 220 V / 50 Hz; Power intake ≤ 0,1 kW/h; Housing material Stainless steel AISI 304; Bowl material Stainless steel AISI 304; Rotation speed 30; 45 rpm; Number of speeds 2; Speed adjustment Yes

Cocoa butter kept in the Incubator for two days at a stable temperature of 32.7 ° C, slowly get over crystallized. This butter gets a pasty consistency, which Western colleagues call "SILK." These are the crystals that we create in chocolate during tempering, only in pure form. Using "SILK" is very convenient, especially for tempering small volumes of chocolate, when you need to temper a little, but often In fact - you have a stainless steel tank heated to a certain temperature. You can put in both cold hard cocoa butter or hot non-tempered one. Then you put the container in the unit with the given stable temperature and leave it for 12-24 (or more) hours until the magic happens in the Incubator and the butter will turn into a thick paste - ideal for adding to the product. Dimensional size 320 x 220 x 230 mm; Weight 2 kg; Loading capacity 2 kg; Electric power supply 220 V ~ 50 Hz; Power intake 0.1 kW/h; Material Stainless Steel AISI 304; Heating range 20 - 50 °С

Allure CD3-2020 perfectly splits up both fried and crude cocoa beans making crushed cocoa and releases them from a peel — wella.

Professional sieve with illumination for a manual partition of cocoa beans. The tool for exacting producers of bean-to-bar chocolate! Our Allure LLC company presents a professional sieve with illumination for a manual partition of cocoa beans. This tool will be useful to the most exacting producers of chocolate!

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.

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

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)

Precision depositing automatic weight adjustment (+/- 0,005) Piston drivers : Servo motor Control : PLC Touchscreen control panel Depositing speed : 8-10 moulds/min. for 2500kg blocks 4-5 moulds/min. for 5000kg blocks Capacity : 1200-1500 Kg/Hour Mould Dimensions : 400x300x50 mm Loose Mould System(without mould break) De-moulding : With Robot (product output direction and angle adjustable) Cooling Capacity : 90.000 kcal/hour Cooling Tunnel : Tower type cooling Couverture Moulding Line (KDH – 750) Precision depositing automatic weight adjustment (+/- 0,005) Piston drivers : Servo motor Control : PLC Touchscreen control panel Depositing speed : 4-5 moulds/min. for 2500kg blocks 2-3 moulds/min. for 5000kg blocks Capacity : 600-750 Kg/Hour Mould Dimensions : 400x300x50 mm Loose Mould System(without mould break) De-moulding : With Robot (product output direction and angle adjustable) Cooling Capacity : 45.

Enrobing Machines Alper enrober is made with belt width from 400 , 600 , 800 and 1000 mm and designed for all common enrobing tasks with tempered as well as non tempered chocolate. On the machine there are following possibilities of enrobing. – Enrober can make bottom enrobing , top enrobing and combined bottom and top enrobing Combined bottom and top enrobing. – Partial enrobing by separation of chocolate curtain, it can be decided which part or parts of articles to enrobe – Designed for three shift operation – Stainless steel construction – Including one hot water system – Height adjustable blower with calibrated adjustable nozzle – Including return pump (optional) Frequency controlled : – Chocolate supply pump – Wire mesh band – Blower speed – Shaking device – Licking rollers

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.

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

Tempering Machines Tempering is necessary in order to obtain a perfectly finished product. Five construction features enable perfect microcrystallization of the chocolate mass. – Long tempering sections – Large cooling surfaces – Turbulent mixing – Cooling time – Accurate temperature control ATM temepring machines meets these requirements. Final product has these characteristics: – Unique gloss – Fine grained and dense structure – Extended shelf -life – Crispy break – Short cooling time – Maximum contraction

Wafer Cream Line

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