Chocolate depositing made flexible

Today’s producers want the flexibility to change seasonal decorations or offer branded products to their customers. FoodJet decorating systems make this possible by allowing you to run various designs at the same time, without the need for mechanical changeovers.

Not a a one-shot depositor

The FoodJet chocolate depositor is not a one-shot depositor. It uses an array of small nozzles that are individually controlled. Therefor, you can vary the amount of material you apply in each section of a mould or product.

Milk chocolate bar with 3D QR-code printed in white chocolate by FoodJet tempered chocolate depositor — **3D printed chocolate bar**

Depositing tempered chocolate

If you work with a high-value material like tempered chocolate, it is essential to control the complete process:

Maintain the right temperature
Minimise spillage
Prevent contamination

Maintain the right temperature

Once the chocolate is tempered, you want to make sure you keep it at the right temperature. FoodJet uses double jacketed hoses or piping throughout the system. The water for this closed circuit is provided by the FoodJet PUL supply system. It has its own heat exchanger to make it a stand-alone process with the chocolate depositor.

Chocolate decorated macarons in various colors made with a FoodJet chocolate depositor — **Chocolate decorated** macarons

Minimize spillage

You want your chocolate not to go to waste. Depending on your process and products, we can use cameras to prevent this from happening. You even don’t need to align your products. The vision system will locate its exact position. It makes sure that the depositing material ends up on your product – and not on your conveyor belt.

Prevent contamination

Traditional enrobing systems use a collection tank to recuperate material. Chocolate, which was not deposited on the product, is caught and return to the supply system. These open loops leave a lot of room for contamination. Pieces of products or foreign materials could fall into the process. FoodJet uses a closed-loop system.

Exchanging the sieve from the FoodJet PUL supply system for chocolate depositing — **FoodJet PUL supply system**

Closed-loop chocolate depositor

All the chocolate that is supplied to the FoodJet system either ends up on your product, or it returns to the supply system without making contact with the surrounding environment. This is a safe way to increase the yield of your material and protect your process.