Chocolate Shell Moulding Line

Item # 9286 - CHOCOLATE SHELL MOULDING LINE

used for filled pralines, eggs, balls, etc

Manufactured by BINDLER

Model HA/M - 275

year 1994

mould size 275mm x 220mm x 30mm

design speed 5 moulds per minute upgraded to 7 per minute +/-

single forms 162 moulds

double forms halves 238 moulds

working height 900mm

total length 20m x width 3.1m

1 operator to run the line

still installed and in excellent working condition, last run in 2024

process:

- one magazine for empty mould removal - one magazine for empty mould loading

- 1st mould heater pre-deposit

- shell depositor model GKC - GWK Teco CS 140e water heater fitted for fast and continuous hopper and depositor plate heating/ pre-heating

- mould turn over device with automatic chocolate recovery hopper - water heater fitted - and recirculation pump (to connect to either temperer or holding tank, not included)

- mould vibration

- 1st cooling tunnel, 3m long

- mould scraper - scraping after cooling provides a good seal/finish between shell halves)

- mould turnover

- 2nd cooling tunnel 2.3m long to finalise shell before filling

- mould heater

- filling depositor model GKB (can fill with chocolate for a solid chocolate piece or a filling for pralines) - GWK Teco CS 140e water heater fitted for fast and continuous hopper and depositor plate heating/ pre-heating

- scraper device to level filling

- mould heater

- mould book-forming device with press and laser mould detection

- mould vibration

- 3rd cooling tunnel. Final cooling 14.3m long. 2-cooling zones

- mould splitting device and hammer mechanism

- mould separation and top mould turnover (so facing up for continuation back through the line)

- demoulding unit with hammer mechanism (needed for demoulding white and milk chocolates, not normally for dark chocolate)

- exit conveyor with LOCK MET30+ metal detector with retracting belt reject mechanism

product went usually to plastic trays or containers.

refrigeration compressor R134a refrigerant

tunnels are wood with laminate protection coating

230/400 volt, 50hz

upgraded pneumatic control islands circa 2016

Siemens Simatic HMI installed

lots of moulds to be included - champagne cork, eggs, footballs, hearts, grapes, stars, corn on the cob, walnut, hazelnut, cacao pod, pineapple..

a 2-colour HACOS chocolate decorator #9287 is also for sale used previously on this line to two colour strip chocolate eggs and pralines