How Chocolate Depositors Work

These days, confectionery product manufacturers are offering delight to customers through their filled chocolates. Filling chocolates is convenient and hassle-free as they use a chocolate depositor. This machine works by injecting both the chocolate and the fillings together into one mould. As the machine fills chocolate faster while maintaining the quality, standards, and integrity of products, manufacturers can increase their production line.

Benefits of Using Chocolate Depositors

Filling chocolates manually involve significant effort and time. You will have to put the chocolate in the mould, make the shells, and let them cool and crystallise before you take them out of the freezer. Then, you must cool the product for a final time before filling it with chocolates by hand. But, a chocolate depositing machine does this job with a push of a button, saving you lots of time and effort. The time that you can save can be used for other tasks such as decorating the chocolates and customising the designs according to the preferences and demands of customers. Whether you own a cake shop or a small confectionery shop, a chocolate depositor may help you build brand identity by allowing you to come up with products that reflect your brand.

Creating Filled Chocolates Using a Depositor

The process of chocolate deposition involves the following steps:

  • Ingredients preparation. This stage is about preparing the ingredients you will need and setting the right temperature. Also, this includes checking if the shells are ready before you turn your depositor on.

  • Chocolate and shells transfer. In this stage, the chocolate is transferred to the mask tank, heating hopper and to the shells moulds on the conveyor belt with just a click of a button.
  • Chocolate filling. The depositing machine will initiate this process when the shells reach the filling nozzles. It stimulates the hopper to release the molten chocolate and control the depositing head. Also, this process includes adding the ingredients to decorate the chocolates.
  • Once the shells are filled, the finished products are sent through the cooling tunnels. This is where they will cool down at the right temperature and become solids.
  • Quality analysis. This stage of the depositing process is focused on checking the finished products’ quality before packaging and storing them.

Some chocolate depositing machines may require other equipment to function more efficiently and optimally. This equipment can include a mould heater, a chocolate moulding plant, mould cooler, demoulder, and mould pouring machine.

Comments are closed.