Certainly! Below is a detailed article about the 300-Type Chocolate Coating Machine, covering its features, applications, benefits, and technical specifications.
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Understanding the 300-Type Chocolate Coating Machine
Introduction
The 300-Type Chocolate Coating Machine is a specialized piece of equipment designed for the confectionery and food processing industries. It is widely used to apply a smooth, even layer of chocolate or other coatings onto various products such as nuts, biscuits, fruits, and candies. This machine plays a crucial role in enhancing product quality, improving efficiency, and ensuring consistency in chocolate-coated goods.
Key Features of the 300-Type Chocolate Coating Machine
1. High Efficiency and Automation
The 300-Type Chocolate Coating Machine is designed for high-speed production, capable of processing large quantities of products with minimal manual intervention. Its automated system ensures precise coating application, reducing waste and increasing throughput.
2. Adjustable Coating Thickness
One of the standout features of this machine is its ability to adjust the thickness of the chocolate coating. Operators can fine-tune the settings to achieve a thin, delicate layer or a thicker, richer coating based on product requirements.
3. Temperature Control System
Maintaining the right temperature is critical in chocolate coating to prevent melting or crystallization. The 300-Type Chocolate Coating Machine is equipped with an advanced temperature control system that ensures the chocolate remains at the optimal consistency for smooth application.
4. Versatile Application
This machine is not limited to chocolate alone—it can also handle other coatings such as yogurt, caramel, and compound coatings. This versatility makes it suitable for a wide range of confectionery products.
5. Easy Cleaning and Maintenance
The 300-Type Chocolate Coating Machine is designed with hygiene in mind. Its stainless steel construction and detachable parts make cleaning and maintenance straightforward, ensuring compliance with food safety standards.
Applications of the 300-Type Chocolate Coating Machine
1. Chocolate-Covered Nuts and Fruits
The machine is ideal for coating almonds, peanuts, raisins, and dried fruits with chocolate, creating premium snack products.
2. Biscuits and Wafers
Many bakeries use this machine to coat biscuits, wafers, and cookies with chocolate, enhancing their flavor and texture.
3. Confectionery and Candy Production
From truffles to chocolate-dipped candies, the 300-Type Chocolate Coating Machine ensures uniform coverage, improving product appeal.
4. Breakfast Cereals and Granola Bars
Some manufacturers use this machine to add a chocolate coating to cereals and granola bars, making them more appealing to consumers.
Technical Specifications
- Capacity: Varies based on product size, typically ranging from 100-500 kg per hour
- Power Supply: 220V/380V, 50Hz/60Hz
- Coating Thickness: Adjustable from 0.5mm to 3mm
- Material: Food-grade stainless steel
- Dimensions: Customizable based on production needs
Advantages of Using the 300-Type Chocolate Coating Machine
1. Consistent Quality
The machine ensures that every product receives an even coating, eliminating inconsistencies found in manual processes.
2. Cost-Effective Production
By automating the coating process, manufacturers can reduce labor costs and minimize chocolate wastage.
3. Enhanced Product Appeal
A smooth, glossy chocolate coating improves the visual appeal of products, making them more marketable.
4. Compliance with Food Safety Standards
The machine’s hygienic design and easy-to-clean components help manufacturers meet strict food safety regulations.
Conclusion
The 300-Type Chocolate Coating Machine is an essential tool for confectionery manufacturers looking to improve efficiency, product quality, and consistency. With its advanced features, versatility, and ease of use, it is a valuable investment for businesses aiming to produce high-quality chocolate-coated products.
Whether used for nuts, biscuits, candies, or cereals, this machine ensures a flawless coating every time, helping manufacturers meet consumer demands for premium chocolate treats.
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This article provides a comprehensive overview of the 300-Type Chocolate Coating Machine while avoiding any company-specific references. Let me know if you'd like any modifications!
Power usage varies by size and heating type. Small models consume less energy, while large industrial units require higher power for heating, spraying, and rotation. Energy-efficient designs reduce operating costs.
Typical features include overload protection, insulation, emergency stop, stable drum rotation, and food-grade stainless-steel construction. These ensure safe operation in food and industrial environments.
300-Type Chocolate Coating Machine – Compact Chocolate Coating Equipment for Small Batch Production
The 300-Type Chocolate Coating Machine is a compact and efficient coating system designed for small- to medium-scale chocolate production. Built entirely from SUS304 food-grade stainless steel, this machine ensures hygienic operation, durability, and easy cleaning. It’s specifically engineered for chocolate coating, polishing, and glazing various confectionery and snack products such as nuts, raisins, beans, and candies.
This model is ideal for artisanal chocolate makers, research laboratories, pilot production lines, and small confectionery factories. Its 300 mm drum diameter and precise temperature control deliver uniform coating quality and professional-grade results while maintaining operational simplicity.
Compact Design: Space-saving size ideal for small workshops or laboratory environments.
Uniform Coating: Smooth, adjustable rotation ensures even chocolate distribution.
Stable Heating System: Built-in heating device maintains the chocolate’s ideal viscosity.
Energy Efficient: Low power consumption for sustainable production.
Easy Cleaning: Detachable drum and open design simplify sanitation.
Durable Structure: Made from corrosion-resistant stainless steel for long service life.
Quiet Operation: Noise level below 60 dB for a comfortable working environment.
| Parameter | Specification |
|---|---|
| Model | 300-Type Chocolate Coating Machine |
| Drum Diameter | 300 mm |
| Capacity | 2–5 kg per batch |
| Rotation Speed | 30 rpm (adjustable) |
| Motor Power | 0.55 kW |
| Heating Power | 0.6 kW |
| Voltage | 220V / 50Hz / Single Phase |
| Temperature Range | 30 °C – 70 °C |
| Material | SUS304 Stainless Steel |
| Dimensions (L×W×H) | 700 × 500 × 900 mm |
| Weight | 60 kg |
| Noise Level | ≤ 60 dB |
| Cooling Option | Optional cold air blower |
| Control Mode | Manual / Digital Temperature Control |
The 300-Type Chocolate Coating Machine balances precision, simplicity, and flexibility, making it a perfect entry-level model for chocolate coating operations.
Positioning:
Place the machine on a flat, dry, and stable surface. Ensure at least 0.5 meters of clearance around the equipment for air circulation and safe operation.
Power Connection:
Confirm that the voltage and frequency match the rating on the machine’s nameplate. Always connect a grounded power source.
Initial Cleaning:
Clean the inner drum with warm water and food-safe detergent to remove any dust or protective coating oil applied during shipping. Dry thoroughly.
Trial Run:
Start the machine without any load for 2–3 minutes to check for smooth operation and verify correct drum rotation direction.
Preheat the Drum
Turn on the heating element to bring the drum temperature to 35–40 °C. This helps the chocolate maintain a smooth texture during coating.
Prepare Coating Material
Melt or temper the chocolate separately to 40–45 °C before adding it to the machine. Proper tempering ensures gloss and prevents blooming.
Add Core Materials
Pour the core items (e.g., nuts, raisins, cereal balls) into the rotating drum gradually.
Add Chocolate Coating
Add small portions of melted chocolate in intervals while the drum rotates. This allows each layer to spread evenly.
Adjust Speed and Airflow
Adjust rotation speed and airflow (if using a cold air blower) to achieve uniform coverage and prevent sticking.
Cooling and Solidification
Use the cold air blower or ambient airflow to solidify the coating. Repeat heating and cooling cycles as needed for desired coating thickness.
Discharge Finished Products
Stop the machine and gently discharge the coated products. Allow them to cool fully before packaging.
Always turn off the power before cleaning or performing maintenance.
Do not insert hands or tools into the drum while the machine is running.
Avoid using excessive water near electrical parts.
Use heat-resistant gloves when handling hot chocolate or parts.
Ensure the machine is properly grounded to prevent electric shock.
| Situation | Recommendation |
|---|---|
| Chocolate is too thick | Increase temperature slightly (1–2°C) |
| Coating is uneven | Reduce batch size or adjust drum speed |
| Product sticks together | Increase cooling time between layers |
| Chocolate loses gloss | Use tempered chocolate and control humidity |
| Chocolate buildup on drum | Clean drum after each batch |
The 300-Type Chocolate Coating Machine is highly versatile and suitable for a wide range of chocolate-based applications across multiple industries.
Coating nuts, such as peanuts, almonds, hazelnuts, and cashews.
Producing chocolate-coated raisins, beans, and malt balls.
Creating dragées and candy pearls with decorative finishes.
Perfect for boutique chocolate brands producing small-batch premium products.
Coating biscuits, wafer balls, or cereal clusters with chocolate or flavored compounds.
Adding a glossy finish to baked confectionery items.
Ideal for snack factories requiring consistent, controlled coating quality.
Used in university labs and food technology centers for recipe testing.
Excellent for pilot production lines evaluating new coating materials or flavor combinations.
Compact design allows for small-scale production and formula trials.
Perfect for protein snacks, energy bites, or functional food products coated with chocolate or sugar alternatives.
Enables small manufacturers to diversify product lines with low-investment equipment.
| Factory Size | Integration Method | Purpose |
|---|---|---|
| Small Workshop | Standalone operation | Manual or semi-automatic chocolate coating |
| Pilot Plant | Connected with melting tank | Testing production efficiency |
| Industrial Factory | Integrated with cooling tunnel | Continuous coating line for mass production |
The 300-Type Chocolate Coating Machine can easily connect to chocolate melting tanks, cooling tunnels, or polishing drums to form a complete modular chocolate processing system.
Proper maintenance ensures long-term performance, food safety, and reliability. Below is a recommended preventive maintenance schedule for optimal machine lifespan.
Clean the coating drum with warm water after each batch.
Wipe all stainless steel surfaces dry to prevent corrosion.
Inspect temperature and rotation controls for normal operation.
Remove any chocolate buildup or residue.
Lubricate bearings and moving parts using food-grade lubricant.
Check for loose bolts or screws and tighten if necessary.
Inspect power cable and switches for wear or damage.
Clean the air blower filter to maintain efficient cooling.
Test heating elements for consistent performance.
Inspect motor and gearbox for unusual sounds or overheating.
Verify temperature sensor accuracy (should remain within ±1 °C).
Apply anti-rust oil on non-contact metal parts.
Replace bearings, seals, or belts if signs of wear appear.
Perform a full electrical inspection and calibration.
Check drum alignment and rebalance if necessary.
Clean internal electrical box with dry air to remove dust.
| Maintenance Cycle | Task | Description |
|---|---|---|
| Daily | Cleaning | Remove residue, wipe dry |
| Weekly | Lubrication & Tightening | Maintain smooth motion and prevent wear |
| Monthly | System Check | Inspect electrical and heating components |
| Yearly | Overhaul | Full calibration and part replacement |
Regular maintenance helps the 300-Type Chocolate Coating Machine deliver stable operation for 8–10 years or longer, minimizing downtime and production costs.
Food safety is a critical concern in chocolate production. Follow these cleaning instructions to maintain hygiene and quality:
Turn off the machine and disconnect the power.
Remove remaining chocolate with a soft plastic scraper.
Clean the drum with warm water (below 50 °C) and mild detergent.
Rinse thoroughly and dry using a clean towel or warm air.
Do not use abrasive tools or chemicals that may scratch the stainless surface.
Reassemble the drum only after all components are fully dry.
Consistent cleaning prevents cross-contamination, chocolate crystallization, and machine corrosion.
The machine is securely packed in a fumigation-free wooden case with protective foam lining.
Delivery Time: 7–15 working days after order confirmation.
Shipping Options: Sea, air, or express courier (DHL, UPS, FedEx).
Each machine includes a user manual, QC inspection report, and warranty card.
Warranty Period: 12 months from the date of delivery.
Free replacement of defective components under normal use within warranty.
Lifetime technical support via email, video guidance, or on-site assistance.
Customized spare parts and OEM service available upon request.
300-Type Chocolate Coating Machine
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Small Chocolate Coating Machine
Stainless steel chocolate machine
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The 300-Type Chocolate Coating Machine is a cost-effective, durable, and easy-to-use solution for small-scale chocolate production. Designed for uniform coating performance, it delivers professional results while minimizing labor and energy consumption.
Its compact structure, reliable heating system, and flexible operation make it the ideal choice for artisanal chocolatiers, start-up confectionery businesses, and research laboratories.
Whether used as a standalone unit or integrated into a larger production line, the 300-Type Chocolate Coating Machine ensures consistent coating quality, enhanced product appearance, and long-term operational stability.
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