Description Item # 9286 - CHOCOLATE SHELL MOULDING LINE used for
filled pralines, eggs, balls, etc Manufactured by BINDLER Model HA/M -
275 year 1994 mould size 275mm x 220mm x 30mm design speed 5 moulds
per minute upgraded to 7 per minute +/- single forms 162 moulds double
forms halves 238 moulds working height 900mm total length 20m x width
3.1m 1 operator to run the line 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, 3m long - mould scraper - scraping
after cooling provides a good seal/finish between shell halves) -
mould turnover - 2nd cooling tunnel 2.3m 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 14.3m
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 product went usually to plastic trays
or containers. refrigeration compressor R134a refrigerant tunnels are
wood with laminate protection coating 230/400 volt, 50hz upgraded
pneumatic control islands circa 2016 Siemens Simatic HMI installed
lots of moulds to be included - champagne cork, eggs, footballs,
hearts, grapes, stars, corn on the cob, walnut, hazelnut, cacao pod,
pineapple.. a 2-colour HACOS chocolate decorator #9287 is also for
sale used previously on this line to two colour strip chocolate eggs
and pralines
Großbritannien
