Chocolate Kitchen Equipment
Our Chocolate Kitchen Equipment is designed for industrial chocolate kitchens and pilot plants, enabling precise control over ingredient processing, refining, and chocolate preparation.
Line Equipment Includes:
- Cocoa butter / fat melting tank
- Powdered sugar mill (sugar grinding system)
- Pre-mixer for ingredient blending
- Chocolate ball mill or chocolate refiner
- Chocolate conche (optional depending on process)
- Chocolate storage (stock) tanks with agitation
- Chocolate transfer pumps and heated pipelines
- Automatic dosing and feeding systems
- Temperature control and circulation system
- Chocolate tempering machine
- PLC-based central control panel
Products You Can Manufacture
- Milk, dark, and white chocolate
- Chocolate couverture for enrobing and molding
- Nut-filled chocolate bars
- Truffles, pralines, and confectionery fillings
- Chocolate coatings for snack bars and biscuits
- Compound chocolate products
- Seasonal and custom-shaped chocolate items
- Protein or functional chocolate bars
Raw Materials Supported
- Cocoa liquor and cocoa butter
- Sugar and powdered sugar
- Milk powder and condensed milk
- Vegetable fats and palm fat
- Emulsifiers (lecithin)
- Nuts, dried fruits, and inclusions
- Flavorings (vanilla, cocoa, fruit extracts)
- Compound coatings for snack bars and confectionery
Production Process
1. Sugar Milling
Powdered sugar is refined to achieve smooth chocolate texture.
2. Fat Melting
Cocoa butter or other fats are melted and controlled for viscosity.
3. Pre-Mixing
Cocoa, sugar, milk powder, and fats are blended into a uniform mass.
4. Chocolate Refining
Ball mill reduces particle size for smooth texture.
5. Tempering & Stocking
Chocolate is tempered and stored in stock tanks, ready for molding, enrobing, or coating.
Main Features of Our Chocolate Kitchen Equipment
1
Continuous chocolate processing with precise temperature and viscosity control
2
Smooth texture and consistent chocolate quality
3
PLC-based automation and recipe management
4
Food-grade stainless steel construction for hygiene and durability
5
Modular and scalable design for small-scale or industrial chocolate kitchens
6
Easy cleaning, maintenance, and ingredient changeover
7
Compatible with multiple chocolate types and recipe variations
Production Capacity
50 kg
/hour
150 kg
/hour
300 kg
/hour
500 kg
/hour and above
