Carle & Montanari MLP-732 línea de moldeo de chocolate tipo shell

Chocolate Moulding Line

A FIRST SECTION F

E
C Depositador
Cereal
D

B

ID PSA ( Mold Conveyor Chain) ID PSB (Fuse safety mechanism stuck)

ID PSC (Chocolate depositing Hopper # 1)

ID PSD (Vibration zone # 1 )

ID PSE (Cereal Depositing Hopper # 1 )
ID PSF (Mold heating resistors)

FIRST SECTION A,B,C.

Chocolate deposited into moulds. Grammage is adjustable. Cereals/inclusions can be added.
Dimensions:
L: 4.33 mts.
W: 1.90 mts.
H: 2.70 mts

This is used for these products: Chocophone, Chocoipod bite, Pod, Suizo, mini suizo Pen drive , animalitos, etc.

FIRST SECTION: D,E,F.

Vibrating section to distribute chocolate evenly in moulds. Cereal & inclusions can be added.
Dimensions:
L: 4.11 mts.
W 1.90 mts.
H: 3.00 mts
Includes hot air mould heating section. Electrical resistance.

SECOND SECTION
G I

VENTILADOR 1 VENTILADOR 2
CLUTCH
REFRIGERACION 1

POTENCIA
MOTOR DE CADENA
H

MOTOR DE EMBRAGUE 2
J

ID SSG (Cold air diffuser # 1 with Fan )

ID SSH (Main traction motor 10 h.p)

ID SSI (Cold air diffuser # 2 with Fan )

ID SSJ (Clutch motor )

SECOND SECTION G,H,I,J.

Mould cooling. Main mould conveyor drive.

Dimensions:
L: 7.26 mts.
W 2.34 mts.
H: 2. 70 mts
Motor 10 h.p Aldor
M3714T
208-230/ 460 volts
28-26 / 13 Amps
1725 r.p.m

THIRD SECTION

L M N
K

TSD (Vibration zone # 2)

ID TSL (Mold pre-tempener resistors) Tolva depositadora de chocolate #2 ID TSM (Chocolate depositing Hopper # 2)
ID TSN (Vibration zone # 3)
THIRD SECTION K,L,M
For depositing second laye ron top of first layer. Grammage adjustable

Dimensions:
L: 6.37 mts.
W 1.90 mts.
H: 3.00 mts
Main chain drive motor.

THIRD SECTION “N”
Función: Vibration to evenly spread second layer in moulds

Dimensions:
L: 13.22 mts.
W 1.90 mts.
H: 2. 70 mts

It is posible to add a third depositor for third layer of chocolate if needed
FOURTH SECTION

FOURTH SECTION

cooling tunnel and demoulding.
Dimensions:
L: 14.55 mts.
W 2.28 mts.
H: 3.84 mts

9 cycles of cooling through tunnel to give enough cooling to de-mould.

CONDENSORS

For cooling tunnel prior to demoulding.

Dimensions: L:8.70 m
W: 2.20 mts.
H: 2. 20 mts.

CONTROL PANEL

To control start/stop and maintain all control parameters.
Dimensions:
L: 1.81 mts.
W 1.12 mts.
H 1.61 mts

HOLDING TANK

decrystallising chocolate holding tank.

Dimensions:
H: 4.15 mts.
D: 1.80 mts.

CHOCOLATE MELTING TANK 9500Kg

Melting and decrystallising chocolate tank.

Dimensiones: L: 4.40 mts.
W total: 2.20 mts.
H: 2.80 mts.

CHOCOLATE MELTING TANK 6500Kg

Melting and decrystallising chocolate tank .

Dimensions:
L:3.30 mts.
W 1.85 mts.
H: 2.44 mts.

CHOCOLATE MELTING TANK 6500Kg

Melting and decrystallising chocolate tank .

Dimensions:
L:3.30 mts.
W 1.85 mts.
H: 2.44 mts.

TEMPERER

Dimensions:
L: 3.90 mts.
w 1.53 mts.
H: 1.12 mts

DETECTOR METALES

Dimensions:
L: 2.15 mts
W: 1.30 mts.
H:1.40 mts.

FLOWPACK

.

Dimensions: L:4.60 mts.
W: 1.15 mts
H:1.90 mts.

Space requirements: 6.5 x 70m = 455 m2.
964 moulds
10 moulds x minuto Chocophone 10 x 10
Suizo 10 x 13
Chocophone 40 grs chocolate 2 cereal
Suizo 19 grs.