Design speed 5 moulds per minute upgraded to 7 per minute +/-
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, 3 m long
Mould scraper - scraping after cooling provides a good seal/finish between shell halves
Mould turnover
2nd cooling tunnel 2.3 m 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 14.3 m 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
Lots of moulds to be included - champagne cork, eggs, footballs, hearts, grapes, stars, corn on the cob, walnut, hazelnut, cacao pod, pineapple
2-color Hacos chocolate decorator is also for sale used previously on this line to two color strip chocolate eggs and pralines
Specifications
Item number: 9286
Serial number: 94055
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