Loypack QJJ150 One Shot Chocolate Depositor

Applications & Use Cases

• Producing solid or filled chocolate products such as pralines, bars, and truffles.
• Manufacturing confectionery items requiring precise single or dual-colour depositing.
• Creating moulded chocolate novelties and seasonal items.
• Small to medium-scale chocolate production lines in artisanal or industrial settings.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from hundreds to several thousand pieces per hour, depending on mould size and cycle speed.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, for heating elements and motor operation.

Hopper configuration

Units of this type often feature twin hoppers, allowing for one-shot depositing of two different chocolate masses or fillings.

Temperature control

Adjustable temperature control for chocolate hoppers and heated elements is standard to maintain optimal working viscosity.

Mould handling

Typically includes a mould denester and a conveyor system for automated mould feeding and product demoulding.

Construction material

Units are generally constructed from food-grade stainless steel for hygiene and durability.

Frequently Asked Questions

• What is a 'one-shot' chocolate depositor?

  A 'one-shot' depositor is designed to deposit two different chocolate masses simultaneously into a mould, typically creating a shell and a filling in a single operation.

• What kind of chocolate can be used?

• How is temperature controlled?

• Are spare parts readily available for Loypack machines?

• What maintenance is typically required?