Chocolate Lentils Forming Machine

The roller depositor forms chocolate lentils (dragee centers) intended for downstream panning or coating. Tempered chocolate or compound is fed into the forming zone and shaped between glycol-cooled cavity drums. Stable drum temperature and synchronized speeds help achieve repeatable geometry, clean edges and controlled piece weight.

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Types of chocolate dragee forming machines

RD series machines use glycol-cooled cavity drums for forming lentil-shaped chocolate centers. The frame can be configured with 1, 2 or 3 forming pairs to scale capacity. Drum length options (400 mm or 600 mm) and cavity geometry are selected according to target piece size, weight and output rate.

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RD600 chocolate lentils forming machine with glycol-cooled cavity drums
Button-shaped chocolate lentils produced for panning and coating

RD600 chocolate lentils forming machine - technical features

  • Completely made of AISI 304 and AISI 420 grade stainless steel.
  • With level sensors to control the chocolate feeding.
  • Single pair of rollers mounted on the frame.
  • To increase production capacity, up to 3 pairs of rollers can be coupled on a single frame.
  • De-webbing / separation unit, CFC-free rubber insulated, with evaporator and condenser for controlled cooling.
  • Web/crust collection trays for clean operation and easier housekeeping.
  • Glycol-cooled (water-jacketed) forming drums for stable forming temperature.
  • Adjustable rotation speeds for drums and auxiliary sections to match cavity design and target throughput.
  • Forming rollers length: 600 mm.
  • Production capacity: 200 kg/h. (depends on adjusted speeds and cavity)
  • Total power consumption: 380V three-phase 4 kW.

RD600 technical drawing

Technical drawing of RD600 roller depositor

Description for chocolate lentils forming line

During roller forming, chocolate is shaped in the cavities but exits the forming drums connected by a thin web. The de-webbing section breaks this web and releases individual lentils while separating excess chocolate for collection. Controlled cooling in this section prevents deformation and surface defects such as smearing or sticking. Product size and throughput are adjusted through cavity geometry, drum temperature and speed synchronization.

Process overview

  • Conditioned chocolate is supplied from a tank/tempering system to the forming zone at stable viscosity.
  • Glycol-cooled cavity drums form the lentil shape while rotation speeds set output and piece spacing.
  • The formed chocolate exits as a thin web with pieces; the de-webbing section separates and smooths the products.
  • Discharge to trays/conveyor for further cooling and the next step (panning, coating or packaging).

Auxiliary equipment

Water chiller CFW25 Chocolate storage tank ST2000INS Chocolate coater and panning machine CP1200

A chiller supplies the glycol circuit to keep the forming drums at a stable temperature. A storage tank maintains chocolate homogeneity and provides steady feeding to the forming zone. After forming, a coating pan can be used for panning (sugar shell or other coatings) depending on the final product. For panning stability and surface quality, coating operations should be performed in a cool, dehumidified room.