Bindler HA/M Nahrungsmittelmaschinen

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