Chocolate Depositing Machine - For Semi Automatic Production

The Loynds Servo One Shot Chocolate Depositor is a versatile, semi-automatic machine, designed for producing both solid and centre-filled chocolates. Featuring a servo-controlled depositing action, this machine ensures precision and flexibility in chocolate manufacturing.

It is equipped with a water-jacketed chocolate hopper and an integrated heating system, maintaining the chocolate at an optimal temperature for depositing. All deposit-related settings are easily adjustable through the digital HMI screen, enhancing user control.

Constructed entirely in stainless steel, this robust machine is available as a standalone unit or as a component in a fully automated production line.

The machine is designed to work with standard chocolate mould formats, 275 x 175 mm and 280 x 200 mm.

Key Features of the Chocolate Depositing Machine

Mould Hopper: Facilitates semi-automatic feeding of moulds.
Mould Pre-Heating Section: Tempers the mould before depositing, ensuring optimal conditions.
Mould Transport Conveyor: Efficiently transports the mould through the machine.
Heated Chocolate Hopper: Stores melted chocolate, ready for depositing.
Depositing Section: Features servo control for precise dosing into moulds.
Mould Vibration Section: Guarantees complete filling of mould cavities and eliminates air bubbles.
Mould Outfeed Conveyor: Transports the filled moulds seamlessly to the next stage in the production process.
Digital HMI Screen: gives access to all depositing controls and allows you to save settings for different products
Water Bath: for the self contained hopper heating system

Specifications

Mould Compatibility: Capable of handling mould sizes of 275 x 175 mm and 280 x 200 mm.
High Production Capacity: Produces up to 2500 kg of moulded chocolates per day.
Power Requirements: Requires a compressed air supply and a 3-phase electricity supply.
Dimensions: (L)3600mm x (W)725mm x (H)1560mm
Materials: Full Stainless Steel Construction
Products: Solid or centre filled chocolate

Options

Single or double hopper (solid or centre filled)
Mould transfer stations at the outfeed
Cooling tunnel
Demoulding machine
Automatic mould circuit to return demoulded moulds back to the start of the machine

The One Shot Moulding Process

Step 1: Mould Loading

Chocolate moulds are manually loaded into the mould hopper.

Step 2: Mould Preparation and Heating

A transport conveyor automatically feeds moulds from the hopper into the machine. Moulds undergo pre-heating to ensure a clean surface on the finished chocolates. The pre-heater, mounted on air cylinders, automatically retracts if the depositor stops, preventing the mould from overheating.

Step 3: Chocolate Depositing

Each mould stops under the depositing head for precise dosing of chocolate. The machine’s design ensures intact centres and clean chocolate breaks from the nozzles. Settings for the chocolate outer shell and centre are fully adjustable via the touch screen HMI.

Step 4: Vibration for Air Bubble Removal

Post-deposit, the moulds are transported across a vibrating conveyor. This ensure the chocolate flows into all of the mould cavities and removes any air bubbles.

Step 5: Transfer to Cooling Tunnel

Moulds are then typically transferred to a cooling tunnel, with optional automatic transfers available for streamlined processing.

Servo One Shot Chocolate Depositor for Solid or Centre Filled – SCD01