Lot 16 - CHOCOLATE MOULDING LINE

CHOCOLATE MOULDING LINE

Manufactured by CARLE & MONTANARI 

Model Super Cavemil 1200, 

line was producing chocolates with caramel centre and can also produce one shot, solid button with inclusion on top etc. 

1200mms wide working width, (ID plate on inside of main electrical panel states 1995)

With an AASTED One Shot Depositor, Model ES14 

manufactured 2016.  Machine number 5434-04-0001.

Vibration, Cooling Conveyor, 

then an optional biscuit depositing unit to place small biscuit pieces into chocolate shell in moulds. (can be used or bypassed)

optional REISDORF ASM-1200 Wide Target Sprinkler to deposit the small chocolate button/sugar coated chocolates to top of the chocolate button, Year 2019, Serial Number 1495-112. (can be used or bypassed)

Through then an AASTED ES1200 Caramel Depositor, year 2002, serial Number 3268-04-001.  

used to run various speeds depending on which product we were manufacturing.  28-30 moulds per minute for most.  Speed was reduced to around 25 moulds per minute for smaller products to get a more accurate fill from depositors.  When loading moulds we would drop plant speed down to around 12 moulds per minute.

Flood filling with scraper for chocolate backing off

Additional Cooling, then De-Moulding.  

The coolers were connected to central glycol system.  There is also an intense chiller on there which again was fed from a plant room using refrigerant. 

The plant dimensions are L59501mm x W3780(this is the widest point of the plant) x H6760mm (This is to the highest section of the plant including hand rails for accessing top of plant).  The control panels run along the side of the plant.  There is a distance of 3000mm from the side of the plant to the rear of the electrical panels so if you want to include this distance in overall footprint for cable lengths etc. then your overall footprint required would be L59501mm x W6780mm x H6760.  

Mould dimensions: L1110mm xW235mm x D34.5mm

There are two depositors which one was used for chocolate (Aasted, circa. 2019) and the other caramel (Aasted, circa 2002).  The plant also has a pea biscuit depositing drum and strewer for inclusions.  

There are three cooling zones on the plant (Shell Cooler, Centre Cooler, Final Cooler). 

NO MOULDS INCLUDED.