Gami - Chocolate Dosing Machine

• Producing filled chocolates and pralines in confectionery operations.
• Manufacturing chocolate bars with various fillings.
• Creating custom chocolate shapes for artisanal chocolatiers.
• Dosing chocolate for dessert components in bakeries and patisseries.

Typical capacity

For this class of equipment, throughput can vary significantly, often ranging from hundreds to several thousand pieces per hour, depending on mould size and product complexity. Buyers should confirm specific output with the seller.

Power supply

Commonly found on units of this type, a single-phase (230V, 50Hz) or three-phase (400V, 50Hz) electrical supply is typically required, with specific power consumption dependent on heating elements and motor size.

Materials of construction

Units like this Gami machine commonly feature food-grade stainless steel and anodized aluminium for contact parts, ensuring hygiene and durability in food processing environments.

Dosing technology

This Gami unit utilises 'One Shot' technology, allowing simultaneous dosing of chocolate shell and filling, which is a key feature for efficiency in filled product creation.

Hopper configuration

Typically, these machines are equipped with two hoppers, often with independent temperature control, for handling different chocolate types or chocolate and filling components.

Temperature control

Heating elements, often removable silicone resistors, are commonly integrated or available as an option to maintain optimal chocolate and filling temperatures in the hoppers.

User interface

Modern dosing machines, including this Gami model, typically feature intuitive software with a graphic interface and recipe management for ease of operation and product changeovers.

Cleaning and maintenance

For units of this type, quick and easy dismantling of components for cleaning is a standard design feature, often allowing for washing in industrial washers to minimise downtime.

• What is 'One Shot' dosing technology?

  'One Shot' technology allows the machine to simultaneously deposit the outer chocolate shell and the internal filling into a mould. This significantly speeds up the production of filled chocolates compared to multi-stage processes.

• Can this machine handle different types of chocolate and fillings?

• Is it difficult to change between different product recipes?

• What are the cleaning requirements for this type of equipment?

• Does this machine require specific moulds?

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

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