Engineering

Chocolate equipment selected by process and capacity.

Machines are selected for melting, refining, tempering, forming, coating, cooling or supporting a complete production line.

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Preparation Forming Coating Dough Support

Production line engineering

A complete line starts with the product and required capacity.

Compare capacity, electrical supply, construction, controls and model options. Product pages list the available specifications and quotation requirements.

Melting and holding

Tanks and heating are selected for the recipe and batch size.

Refining and mixing

Capacity, particle size and process time define the machine setup.

Tempering and forming

Temperature control and molds are matched to the final product.

Coating and cooling

Belt width, coating method and cooling time are planned together.

Machine selection

Check the machine before choosing the model.

We compare the product, capacity, electrical supply, controls and available factory space before confirming a model.

Food-contact surfaces: Stainless-steel construction and accessible cleaning points.
Operator access: Clear controls, service access and working height.
Utility planning: Power, heating, cooling and compressed-air requirements.
Capacity comparison: Model options compared by hourly or batch output.