Chocolate Spread Filling Machine

TTSCF100 is a tabletop filling machine for chocolate and nut-based spreads, intended for accurate dosing of viscous products into jars. It uses a heated and mixed reservoir to support stable product flow during filling and can be configured with pneumatic or servo-driven dosing depending on production requirements. Manual jar placement allows flexible handling of different jar sizes with minimal changeover.

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Types of hazelnut spread filling machines

We produce depositors for pouring single or double-colored spreads into jars. On servo-driven models, we use a load cell to control the poured product weight.

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TTSCF100 hazelnut spread filling machine
hazelnut spread

TTSCF100 spread depositor - technical features

  • Completely made of AISI 304 grade stainless steel, aluminum and engineering plastics.
  • Tabletop single-color spread filling machine.
  • Reservoir capacity: 100 kg.
  • Product level sensor.
  • Servo motor-driven gear pump (max. 0.1 m³/h capacity) or pneumatic pouring.
  • Load cell unit for accurate weight control.
  • Protected against cold start.
  • Dry heated reservoir with agitation.

TTSCF100 technical drawing

Technical drawing of TTSCF100 tabletop spread filling machine

Design and operating principles of the TTSCF100 spread filling machine

TTSCF100 is a tabletop chocolate and hazelnut spread filling machine intended for accurate dosing of viscous products into jars. The machine operates with a servo-driven gear pump combined with a load cell, allowing precise weight-based dosing independent of product viscosity changes. This configuration ensures consistent fill weights for chocolate spreads, hazelnut cream, praline paste, and similar fat-based products.

The filling system is supported by a dry heated reservoir equipped with an integrated mixing unit. PID-controlled heating maintains a stable product temperature, reducing viscosity fluctuations during filling and improving flow stability at the nozzle. Agitation inside the reservoir helps prevent phase separation and ensures homogeneous product texture throughout the filling process.

TTSCF100 can be configured with either pneumatic or servo-driven pouring. In pneumatic versions, the pouring stroke is mechanically adjusted, while servo-driven versions allow fast and repeatable weight adjustment directly from the control panel using feedback from the load cell. Manual jar placement makes the machine suitable for small to medium production volumes, pilot lines, and product development environments.

In addition to filling applications, the machine can also function as a compact chocolate melting or holding unit when required, making it a flexible solution for spread preparation, storage, and filling operations within confectionery production.

Auxiliary equipment

Cocoa nib grinder CNG50 Ball mill refiner RBM80 Chocolate storage tank ST200

The impact mill is used to make thick paste from whole or chopped roasted nuts or cocoa nib. A ball mill is essential for the refining process of the praline spread ingredients. The storage tank is a piece of equipment used to keep spreads homogeneous and liquid, and it is used to feed the spread cream filling machine.