Description Overview Suitable for solid or filled bars and pieces, pralines, seashells, hollow products and eggs 3-stage shell moulding line with book moulding option Possible to produce 2-color products Brand Hacos Type Stimm Chain transport Year 1995 Specifications Mould size 425 x 410 mm Line was running at 14 x double moulds per minute Depending on the product, it can run at around 400 kgs per hour on easter eggs Or at around 850 kgs per hour on bars Line Includes Mould pre heating Decoration area including depositor and blowing plate Shell depositing (Samm fill for two colors) Vibrating table Shell forming (for two colors) Pre cooling Shell cooling tower 1 filling depositor (Samm fill) Vibrating table Center filling cooling tower Closing section Book moulding End cooling tower Opening of double moulds Vacuum demoulding Additional Equipment Included 2 x Hacos 750 kgs chocolate tempering machines 1 x Hacos 100 kgs chocolate tempering machine 4 x sets of moulds for easter eggs, pralines, sea shells, and chocolate bars (11 x euro pallets of moulds in total) +/- 65 metres of pipework
