Bindler HA-M 275 shell moulding line for pralines

CHOCOLATE SHELL MOULDING LINE
used for filled pralines, eggs, balls, etc
Manufactured by BINDLER
Model HA/M - 275
year 1994
serial number 94055
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 serial 94.03.24105 - 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 serial 94.03.24116 (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..
Located Belgium
price excluding dismantling and loading (estimated dismantling costs euros 20,000)
a 2-colour HACOS chocolate decorator is also for sale used previously on this line to two colour strip chocolate eggs and pralines at additional cost