machine for making chocolate

Machine for making chocolate refers to a range of specialized equipment used in the production of chocolate products, from raw cocoa beans to finished chocolate bars or confections. These machines are designed to automate and streamline various stages of the chocolate-making process.


The machine is suitable for casting shell and sandwich at the same time, and can also be used to prepare and realize the moldin of various solid / thick products.

The machine can be selected and set working options through the graphical interface of the state of the art software. It can be operated simply and intuitively according to the specific recipe menu.                

                Main technical parameters

MaterialAISI304 stainless steel
Storage hopper capacity6kg
Power2.4 kw
A/oltage230 V – 50/60 Hz
Size1170x720x1380h mm


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How to choose a chocolate manufacturing machine that is suitable for specific chocolate production needs?

Choosing a chocolate manufacturing machine that is suitable for specific production needs involves considering various factors.

Production Scale:

Determine the scale of your chocolate production, whether it’s small-scale artisanal production or large-scale industrial manufacturing. Choose equipment that matches the expected production volume.

Type of Chocolate Products:

Consider the specific chocolate products you intend to make, such as bars, pralines, truffles, or chocolate-coated products. Ensure that the equipment is designed for these product types.

Processing Stages:

Understand the different stages of chocolate production, from cocoa bean processing to tempering and molding. Select equipment that covers the entire process or, if necessary, individual machines for specific stages.

Tempering Requirements:

Tempering is crucial for achieving the desired texture and appearance of chocolate. Choose tempering equipment suitable for your production needs, whether continuous tempering machines or batch tempering machines.

Space and Layout:

Assess the available workspace and layout of your production facility. Ensure that the chosen equipment fits within the space and allows for efficient workflow.

Automation Level:

Decide on the desired level of automation. Fully automated machines offer efficiency but may require a higher initial investment. Semi-automated or manual machines provide more control but might be slower.

Energy Efficiency:

Consider the energy consumption of the equipment. Energy-efficient machines can reduce operating costs in the long run.

Hygiene and Cleaning:

Evaluate the ease of cleaning and maintenance. Chocolate production equipment should be easy to clean to meet hygiene standards.

Temperature Control:

Temperature control is critical for tempering and processing chocolate. Ensure that the equipment has reliable and precise temperature control systems.

Product Quality:

Choose equipment that can consistently produce high-quality chocolate products. Look for machines known for their precision and reliability.

Customization and Flexibility:

Some manufacturers offer customization options to tailor equipment to specific needs. Consider whether customization is necessary for your production requirements.


Set a budget for the equipment purchase and consider both the initial cost and long-term operating costs. Balance the cost with the features and quality of the machine.

Vendor Reputation:

Research and choose reputable equipment vendors or manufacturers with a history of producing reliable and high-quality machines.