Chocolate decorations with our tempered chocolate machine
Today’s producers want the flexibility to change seasonal decorations or offer branded products to their customers. FoodJet tempered chocolate depositors make this possible by allowing you to run various designs at the same time, without the need for mechanical changeovers.
Want to learn more about the tempered chocolate machines of FoodJet?
Not a one-shot depositor
The FoodJet tempered chocolate machine is not a one-shot depositor. It uses an array of small nozzles that are individually controlled. Therefore, you can vary the amount of material you apply in each section of a mould or product. This allows you to create unique and personalised tempered chocolate decorations.
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
- Minimize 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's tempered chocolate machine 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 tempered chocolate depositor. That's how we create the best tempered chocolate decorations for your products.
You do not want your chocolate to go to waste. Depending on your process and products, we can use cameras to prevent this from happening. You don’t even need to align your products. The vision system will locate the exact position. Making sure that the depositing material ends up on your product – and not on your conveyor belt.
FoodJet uses a closed-loop system. Traditional enrobing systems use a collection tank to recuperate material. Chocolate, which was not deposited on the product, is caught and returned 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.
Closed-loop tempered 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 tempered chocolate decorating process.
Decorating biscuits with accuracy
Big and small depositing solutions
Whether you are an entry-level producer or you are running a large scale production line, FoodJet has the perfect tempered chocolate machine for you. Our depositing systems are customizable. Together we will find the right tempered chocolate machine for your production line.
Not only are our depositors customizable, they are also suitable to scale to fit large production lines. Our engineers will design the system that fits your requirements.
Get in touch with one of our engineers to discuss the possibilities that FoodJet offers.
Typical system configuration
You want to increase accuracy, improve line speed and
add an unique touch to your product? Let us help you!