Continuous Chocolate Inclusion Mixer

The INM series is a continuous, jacket-heated chocolate inclusion mixer that blends solid ingredients into liquid chocolate using controlled temperature regulation and gentle mixing. Installed upstream of a chocolate depositor, it can supply the hopper continuously with chocolate mixed with crispy rice, caramel pieces, cookie fragments, chopped nuts, whole nuts, wafer pieces, and similar inclusions.

Continuous chocolate inclusion mixer for controlled solid particle dosing

Solid inclusions change chocolate viscosity, flow stability, and thermal behavior. Poor dosing or excessive shear can cause uneven distribution, particle breakage, or localized thickening. The INM uses regulated screw feeding, controlled agitation, and jacket heating to ensure uniform inclusion dispersion while protecting fragile pieces.

Continuous chocolate inclusion mixer models and configurations

We manufacture continuous inline inclusion mixers with integrated or external particle dosing systems for artisan workshops, pilot plants, and medium-capacity confectionery production lines.

INM + NGOSD20CV inclusion mixer with chocolate depositor and solid particle feeder
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INM continuous chocolate inclusion mixer with jacketed mixing tube and controlled agitation
Chocolate with solid inclusions after inline mixing

Technical features of INM + NGOSD20CV

  • Fully constructed from AISI 304 grade stainless steel for hygienic food processing.
  • Screw conveyor with dosing hopper for controlled inclusion feeding.
  • Inclusion hopper with level sensor for continuous and stable operation.
  • Adjustable screw feeder speed for accurate inclusion ratio control.
  • Water-jacketed mixing tube to maintain process temperature during inclusion dosing.
  • PID-controlled jacket heating system for precise temperature maintenance.
  • Variable-speed agitation to improve distribution while reducing mechanical stress on fragile pieces.
  • Heated three-way valve with FDA-approved heated flexible hoses.
  • Automatic bypass or mixer feed selection for start-up stabilization and recipe transitions.
  • Integration capability with a chocolate depositor for continuous production.
  • Total power consumption: 380 V, three-phase, 6 kW.

Technical drawing of INM + NGOSD20CV

Technical drawing of INM + NGOSD20CV inclusion mixer and depositor assembly

Technical features of INM

  • Fully constructed from AISI 304 grade stainless steel.
  • Screw feeder with inclusion hopper and level monitoring.
  • Adjustable dosing speed for controlled inclusion feeding.
  • Water-jacketed mixing tube for temperature and viscosity stability.
  • PID-controlled heating for consistent chocolate flow behavior.
  • Variable-speed mixing for uniform particle distribution.
  • Heated three-way valve for bypass or mixing mode selection.
  • Automatic flow control between bypass and mixing operation.
  • Total power consumption: 380 V, three-phase, 3 kW.

Technical drawing of INM

Technical drawing of INM inclusion mixer

How the continuous inclusion mixer works

  • Liquid chocolate flows through a heated line into the mixing tube.
  • A screw feeder doses inclusions from the hopper at a controlled rate.
  • Controlled mixing spreads particles evenly across the chocolate stream.
  • Jacket heating maintains process temperature during inclusion mixing.
  • A heated bypass valve supports start-up circulation and mode switching.
  • Mixed chocolate can supply a depositor hopper continuously.

This inline system supports even inclusion distribution and consistent depositor filling during continuous production.

Inline inclusion mixer description

The INM inclusion mixer combines solid ingredients with liquid chocolate using regulated dosing, controlled agitation, and jacket heating. The inline configuration maintains uniform distribution while supplying downstream equipment continuously.

Continuous inline mixing compared to batch inclusion mixing

Batch inclusion mixing requires stopping production for loading and cleaning and may introduce short-term viscosity variation that affects pumping and depositing. Continuous inline mixing reduces downtime, improves process stability, and supports consistent output during production runs.

Typical chocolate inclusions

Crispy cereals, biscuit pieces, caramel fragments, chopped nuts, whole nuts, wafer pieces, and other solid additions compatible with screw feeding and inline mixing.

Typical applications

  • Chocolate bars with nuts, wafer, cookie, or caramel inclusions.
  • Deposited chocolate products requiring uniform particle distribution.
  • Continuous depositor feeding for inclusion recipes with stable viscosity.
  • Inline inclusion dosing for pilot plants and medium-capacity production lines.
  • Production lines with bypass circulation for start-up and recipe transitions.

Integration options

  • Install upstream of a depositor for continuous hopper feeding.
  • Use bypass mode for start-up, temperature stabilization, or recipe transitions.
  • Combine with automatic inclusion feeders for consistent dosing control.