Hacos Chardoneermachine truffle rolling line
€31,000
| Item no. | 5744 |
|---|---|
| Category | Praline Extrusion Lines |
| Year | 2009 |
| Capacity / size | 450mm working width |
| Location | Belgium |
| Price | €31,000 |
Machine details
CHOCOLATE TRUFFLE ROLLING MACHINE
Chocolate Truffle Rolling Machine for automatic truffle ball enrobing
Manufactured by HACOS
Model Chardoneermachine,
Year 2009. Serial Number 13029-2009,
Unused, in excellent condition. All in stainless steel.
Working Width 450mms.
With ALLEN BRADLEY PanelView Plus 700 Plc Controls
3 x 400volts, 50Hz.
This machine consists of a 4 meter wire belt transport. On top of this wire belt there is another wire belt that makes rotating movements to reach the ‘Chardon Effect’.
The top grill can be placed on different spots on the line. If it is placed near the infeed, the chardon effect will look very soft.
If it is place near the end, the chardon effect will look very spiky.
The entire system is heated, so that the chocolate will never solidify and cause any blockages.
The Chardon machine would be placed directly behind an enrober, before the products enter a cooling tunnel.
The grill of the Chardon machine has to be equal to the width enrobing grill and the cooling belt. However, since the products move left and right the actual useful working width will only be 75% of this width.
located in Belgium.
Chocolate Truffle Rolling Machine for automatic truffle ball enrobing
Manufactured by HACOS
Model Chardoneermachine,
Year 2009. Serial Number 13029-2009,
Unused, in excellent condition. All in stainless steel.
Working Width 450mms.
With ALLEN BRADLEY PanelView Plus 700 Plc Controls
3 x 400volts, 50Hz.
This machine consists of a 4 meter wire belt transport. On top of this wire belt there is another wire belt that makes rotating movements to reach the ‘Chardon Effect’.
The top grill can be placed on different spots on the line. If it is placed near the infeed, the chardon effect will look very soft.
If it is place near the end, the chardon effect will look very spiky.
The entire system is heated, so that the chocolate will never solidify and cause any blockages.
The Chardon machine would be placed directly behind an enrober, before the products enter a cooling tunnel.
The grill of the Chardon machine has to be equal to the width enrobing grill and the cooling belt. However, since the products move left and right the actual useful working width will only be 75% of this width.
located in Belgium.
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