High Capacity Chocolate Molding Line (SML500)
This fully automatic chocolate molding line produces plain or center-filled molded chocolates using a one-shot depositor. Sensor-based checks and camera inspection support automatic mold control on the main conveyor, including rejection of unsuitable molds during operation.
An infrared sensor under the depositor measures mold temperature. If a mold exceeds the acceptable temperature range, the depositing cycle is skipped and the mold continues through the line without filling.
The line is configured for 205 × 600 mm polycarbonate molds.
VIDEO ITypes of chocolate molding lines
We manufacture chocolate molding lines with elevator-type or horizontal cooling tunnels, as well as dedicated chocolate shell lines for specific applications.
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SML500 full automatic industrial molding line - technical features
SML500 technical drawing
Description for chocolate molding line
The SML series is a high-capacity chocolate molding line with production rates of up to 500 kg/h, developed for medium-sized chocolate manufacturers requiring fully automatic operation with integrated demolding. The line uses an elevator-type cooling tunnel, and the main conveyor is configured as a bottom-loop system rather than a side-loop design, significantly reducing the overall installation footprint.
The molding machine uses camera-based mold inspection for automatic detection and rejection of unsuitable molds during continuous production. For reliable inspection performance, colored polycarbonate molds (green or blue) are recommended; transparent molds are not compatible with the camera-based inspection and sensor system.
The line is optimized for center-filled (fat-based) molded chocolate production using a one-shot depositor. Multiple depositing and operating modes are stored in the PLC and selectable via the HMI, allowing adaptation to different product formats and recipes. Due to the one-shot depositing principle, chocolate or fillings containing crushed nuts or crunchy inclusions are not recommended, as particulate matter may interfere with dosing accuracy and nozzle operation.
Auxiliary equipment
A ball mill is used to refine chocolate ingredients to the required particle size. The storage tank maintains chocolate in a homogeneous and liquid condition. The decrystallization tube helps stabilize temperature and reduce thermal fluctuations within the system.
Frequently Asked Questions
Quick answers about the SML500 high-capacity chocolate molding line, molds, cooling, capacity, and support.
What products can the SML500 molding line produce?
The SML500 is designed for plain molded chocolates and center-filled molded chocolates. It is especially suitable for filled products where stable temperature control, mold handling, and repeatable depositing are required.
What is the production capacity of the SML500?
Typical capacity is 300–500 kg/h, depending on shot weight, depositor timing, and conveyor speed settings.
Which mold size is supported?
The line is configured for 205 × 600 mm polycarbonate molds.
Why are transparent molds not recommended?
Because the line uses sensor checks and camera-based mold inspection, transparent molds can reduce detection reliability. For stable inspection and rejection performance, green/blue polycarbonate molds are preferred.
How does mold inspection and rejection work?
The line inspects molds with sensors and a camera. If a mold is unsuitable for filling, it can be automatically rejected from the main conveyor and replaced to keep production stable.
What type of cooling tunnel is used?
The SML500 uses an elevator-type cooling tunnel to reduce floor space while maintaining required cooling time.
See also: Cooling tunnels.
Can the line run with crunchy inclusions (nuts, crispies) in the filling?
In this configuration, the machine operates with a one-shot depositor. Crushed nuts or crunchy inclusions are not recommended. Particulate materials can obstruct the dosing path, disturb cut-off behavior, and reduce deposit weight accuracy.
What utilities are required?
A typical configuration is 380V / 3-phase with total power around 25 kW. Requirements can vary depending on options (cooling, air conditioning, automation), so utilities are confirmed during quotation.
Which upstream equipment is typically used with a molding line?
For stable molding, chocolate should be refined, stored, and tempered before depositing. A typical setup includes:
- Ball mill for refining
- Storage tank to keep chocolate homogeneous and liquid
- Decrystallization tube to stabilize temperature and reduce thermal fluctuations
- Tempering machine for gloss and stable crystallization
Do you provide installation, commissioning, and training?
Yes. Depending on project scope and location, we can support commissioning and operator training remotely and/or on-site. We focus on safe start-up, parameter setting, and stable production.