{"id":1847,"date":"2026-08-14T15:26:31","date_gmt":"2026-08-14T07:26:31","guid":{"rendered":"https:\/\/taizynut.com\/?post_type=product&p=1847"},"modified":"2026-08-14T15:26:32","modified_gmt":"2026-08-14T07:26:32","slug":"chocolate-production-line","status":"publish","type":"product","link":"https:\/\/taizynut.com\/ru\/product\/chocolate-production-line\/","title":{"rendered":"Chocolate production line"},"content":{"rendered":"

The chocolate production line<\/strong> is designed to process cocoa liquor, cocoa butter, compound chocolate, sugar, cocoa powder, milk powder, and other chocolate ingredients into molded chocolate products.<\/p>

Our chocolate depositing production line covers sugar powder preparation, cocoa butter melting, fine grinding, temperature holding, tempering, and automatic depositing and sprinkling. With production capacities from about 80 kg\/h to 1,500 kg\/h depending on the selected equipment configuration, the line can produce solid, filled, layered, shaped, and decorated chocolate products.<\/p>

Process flow of chocolate production line<\/strong><\/h2>

The complete process can be understood as:<\/p>

Raw materials \u2192 Oil melting and sugar powder preparation \u2192 Mixing \u2192 Fine grinding \u2192 Temperature holding \u2192 Tempering \u2192 Depositing and sprinkling<\/p>

The workflow described above represents the standard configuration; however, we can also configure cooling, demolding, and packaging equipment to meet specific customer requirements.<\/p>

\u0428\u0430\u0433 1: \u041f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u043a\u0430 \u0441\u044b\u0440\u044c\u044f<\/strong><\/h2>

Oil melting tank<\/strong><\/h3>
\"melting<\/figure>

The oil melting tank is used to prepare cocoa-based ingredients that require controlled heating before mixing and grinding. It can be used for cocoa liquor, cocoa butter, compound chocolate, and other suitable chocolate materials.<\/p>

The tank is manufactured from 304 stainless steel and is available in several capacities.<\/p> <\/div><\/div>

\u041c\u043e\u0434\u0435\u043b\u044c<\/th>\u0422\u0417-200<\/th>TZ-500<\/th>TZ-1000<\/th>TZ-1500<\/th><\/tr><\/thead>
\u0415\u043c\u043a\u043e\u0441\u0442\u044c<\/td>200 L<\/td>500 L<\/td>1,000 L<\/td>1,500 L<\/td><\/tr>
Heating Power<\/td>6 kW<\/td>12 kW<\/td>24 kW<\/td>24 kW<\/td><\/tr>
\u041c\u0430\u0442\u0435\u0440\u0438\u0430\u043b<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td><\/tr>
Overall Dimensions<\/td>1200 \u00d7 1450 \u00d7 1500 mm<\/td>1600 \u00d7 1450 \u00d7 1500 mm<\/td>3210 \u00d7 1450 \u00d7 1500 mm<\/td>3910 \u00d7 1450 \u00d7 1500 mm<\/td><\/tr>
\u041c\u0430\u0441\u0441\u0430<\/td>360 kg<\/td>560 kg<\/td>860 kg<\/td>1,250 kg<\/td><\/tr><\/tbody><\/table>
parameters of the cocoa butter melting machine<\/figcaption><\/figure>

Sugar grinding machine<\/strong><\/h3>
\"sugar<\/figure>

While the chocolate-based ingredients are being melted, white sugar is processed separately. <\/p>

The sugar grinder machine converts sugar into a fine powder before it is added to the chocolate formulation.<\/p> <\/div><\/div>

\u041c\u043e\u0434\u0435\u043b\u044c<\/th>TZ-420<\/th>TZ-560<\/th><\/tr><\/thead>
\u0412\u044b\u0445\u043e\u0434<\/td>500 kg\/h<\/td>1,000 kg\/h<\/td><\/tr>
\u0412\u043b\u0430\u0441\u0442\u044c<\/td>8.5 kW<\/td>16.5 kW<\/td><\/tr>
Powder Fineness<\/td>50\u2013120 mesh<\/td>50\u2013120 mesh<\/td><\/tr>
Overall Dimensions<\/td>2000 \u00d7 1600 \u00d7 2100 mm<\/td>2500 \u00d7 2000 \u00d7 2400 mm<\/td><\/tr>
\u041c\u0430\u0441\u0441\u0430<\/td>650 kg<\/td>900 kg<\/td><\/tr><\/tbody><\/table>
specifiactions of the sugar grinding machine<\/figcaption><\/figure>

Step 2: Mixing and chocolate fine grinding<\/strong><\/h2>

The second step of the chocolate production line is mixing and fine grinding. After the front-end ingredients have been prepared, the melted chocolate ingredients, sugar powder, and other recipe components are combined. The mixture then enters the ball mill.<\/p>

Chocolate ball mill<\/strong><\/h3>
\"chocolate<\/figure>

The chocolate ball mill machine is the main refining equipment in the chocolate production line. <\/p>

It grinds the mixed chocolate mass to a fine and uniform particle size before the chocolate enters the holding and tempering stages.<\/p> <\/div><\/div>

\u041f\u0430\u0440\u0430\u043c\u0435\u0442\u0440<\/th>TZ-500 <\/th>TZ-1,000<\/th>TZ-1,500<\/th><\/tr><\/thead>
\u0415\u043c\u043a\u043e\u0441\u0442\u044c<\/td>500 L<\/td>1,000 L<\/td>1,500 L<\/td><\/tr>
\u0412\u044b\u0445\u043e\u0434<\/td>500 kg\/h<\/td>1,000 kg\/h<\/td>1,500 kg\/h<\/td><\/tr>
Grinding Fineness<\/td>18\u201322 \u03bcm<\/td>18\u201322 \u03bcm<\/td>18\u201322 \u03bcm<\/td><\/tr>
Grinding Ball Weight<\/td>750 kg<\/td>1,000 kg<\/td>1,300 kg<\/td><\/tr>
\u041c\u043e\u0449\u043d\u043e\u0441\u0442\u044c \u0434\u0432\u0438\u0433\u0430\u0442\u0435\u043b\u044f<\/td>37 kW<\/td>55 kW<\/td>75 \u043a\u0412\u0442<\/td><\/tr>
Packaging Size<\/td>900 \u00d7 1800 \u00d7 2800 mm<\/td>1000 \u00d7 2000 \u00d7 3100 mm<\/td>1000 \u00d7 2000 \u00d7 3100 mm<\/td><\/tr>
\u041c\u0430\u0441\u0441\u0430<\/td>4,100 kg<\/td>4,900 kg<\/td>5,200 kg<\/td><\/tr><\/tbody><\/table>
specifications of the ball mill<\/figcaption><\/figure>

Fine grinding is important because the particle size of the chocolate mass has a direct effect on its texture. The refining stage prepares a more uniform chocolate mass for subsequent temperature control and molding.<\/p>

Step 3: Chocolate holding and stirring<\/strong><\/h2>

Chocolate heating tank<\/strong><\/h3>
\"heat<\/figure>

After grinding, the chocolate mass is transferred to the holding tank. This stage provides temperature-controlled storage and continuous stirring before tempering.<\/p>

The holding tank helps maintain the chocolate in a stable processing condition and reduces the risk of solidification or separation during continuous production.<\/p> <\/div><\/div>

\u041c\u043e\u0434\u0435\u043b\u044c<\/th>TZ-60<\/th>\u0422\u0417-100<\/th>\u0422\u0417-200<\/th>TZ-300<\/th>TZ-500<\/th>TZ-1,000<\/th>TZ-2,000 L<\/th><\/tr><\/thead>
\u0415\u043c\u043a\u043e\u0441\u0442\u044c<\/td>60 L<\/td>100 L<\/td>200 L<\/td>300 L<\/td>500 L<\/td>1,000 L<\/td>2,000 L<\/td><\/tr>
Heating Power<\/td>3 kW<\/td>3 kW<\/td>3 kW<\/td>6 kW<\/td>6 kW<\/td>12 kW<\/td>12 kW<\/td><\/tr>
\u041c\u0430\u0442\u0435\u0440\u0438\u0430\u043b<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td>\u043d\u0435\u0440\u0436\u0430\u0432\u0435\u044e\u0449\u0430\u044f \u0441\u0442\u0430\u043b\u044c 304<\/td><\/tr>
Stirring Power<\/td>0.55 kW<\/td>0.55 kW<\/td>0.75 kW<\/td>1,1 \u043a\u0412\u0442<\/td>1.5 kW<\/td>1.5 kW<\/td>3 kW<\/td><\/tr>
Rotational Speed<\/td>24 rpm<\/td>24 rpm<\/td>24 rpm<\/td>24 rpm<\/td>24 rpm<\/td>24 rpm<\/td>24 rpm<\/td><\/tr>
Overall Dimensions<\/td>900 \u00d7 750 \u00d7 1000 mm<\/td>900 \u00d7 750 \u00d7 1200 mm<\/td>1150 \u00d7 900 \u00d7 1300 mm<\/td>1250 \u00d7 1000 \u00d7 1550 mm<\/td>1350 \u00d7 1100 \u00d7 1650 mm<\/td>1650 \u00d7 1350 \u00d7 1900 mm<\/td>1900 \u00d7 1650 \u00d7 2250 mm<\/td><\/tr><\/tbody><\/table>
parameters of the heating tank<\/figcaption><\/figure>

Step 4: Continuous chocolate tempering<\/strong><\/h2>
\"tempering<\/figure>

Before chocolate is deposited into molds, it needs to pass through the tempering process. The continuous tempering machine controls the chocolate temperature and prepares the chocolate for stable molding.<\/p>

This step is a critical stage in the chocolate production line.<\/p> <\/div><\/div>

\u041c\u043e\u0434\u0435\u043b\u044c<\/th>TZ-250<\/th>TZ-500<\/th>TZ-1,000<\/th><\/tr><\/thead>
\u0415\u043c\u043a\u043e\u0441\u0442\u044c<\/td>250 L<\/td>500 L<\/td>1,000 L<\/td><\/tr>
\u0412\u044b\u0445\u043e\u0434<\/td>250 kg\/h<\/td>500 kg\/h<\/td>1,000 kg\/h<\/td><\/tr>
Main Motor Power<\/td>2.5 kW<\/td>3 kW<\/td>4 kW<\/td><\/tr>
Electric Heating Power<\/td>5 \u00d7 4 kW<\/td>5 \u00d7 4 kW<\/td>5 \u00d7 4 kW<\/td><\/tr>
Proportional Valve<\/td>Siemens<\/td>Siemens<\/td>Siemens<\/td><\/tr>
Control System<\/td>Delta\/Siemens<\/td>Delta\/Siemens<\/td>Delta\/Siemens<\/td><\/tr>
Water Pump<\/td>Grundfos<\/td>Grundfos<\/td>Grundfos<\/td><\/tr>
Ice Water Machine<\/td>5 HP<\/td>10 HP<\/td>15 HP<\/td><\/tr><\/tbody><\/table>
parameters of <\/strong>the chocolate tempering tank<\/figcaption><\/figure>

Step 5: Chocolate depositing and sprinkling<\/strong><\/h2>

Double-head chocolate depositing and sprinkling machine<\/strong><\/h3>
\"double-head<\/figure>

The tempered chocolate is finally transferred to the depositing and sprinkling machine. This machine combines chocolate depositing with automatic topping, allowing manufacturers to produce both standard molded chocolate and decorated chocolate products.<\/p>

The machine can be configured with different numbers of depositing heads according to the product and production requirements.<\/p> <\/div><\/div>

\u041c\u043e\u0434\u0435\u043b\u044c<\/th>TZ-320<\/th>TZ-510<\/th><\/tr><\/thead>
Production Capacity<\/td>80\u2013300 kg\/h<\/td>100\u2013400 kg\/h<\/td><\/tr>
Production Cycle Time<\/td>15\u201325 times\/min<\/td>15\u201325 times\/min<\/td><\/tr>
Mold Size<\/td>320 \u00d7 200 \u00d7 30 mm<\/td>510 \u00d7 200 \u00d7 30 mm<\/td><\/tr>
Mold Quantity<\/td>280\u2013380 pcs<\/td>280\u2013380 pcs<\/td><\/tr>
Compressor<\/td>15 HP<\/td>20 HP<\/td><\/tr>
Compressed Air Volume<\/td>0.3 m\u00b3\/h<\/td>0.3 m\u00b3\/h<\/td><\/tr>
Total Power<\/td>21 kW<\/td>23 kW<\/td><\/tr>
\u041c\u0430\u0441\u0441\u0430<\/td>4,800 kg<\/td>5,800 kg<\/td><\/tr>
Chocolate Filling Rate<\/td><65%<\/td><65%<\/td><\/tr>
Other Filling Rate<\/td><55%<\/td><55%<\/td><\/tr>
Mixed Nut Diameter<\/td><5 mm<\/td><5 mm<\/td><\/tr>
Filled Nut Diameter<\/td><1 mm<\/td><1 mm<\/td><\/tr>
Mobile Depositing Head<\/td>Optional<\/td>Optional<\/td><\/tr>
Depositing Heads<\/td>1 \/ 2 \/ 3 \/ 4 optional<\/td>1 \/ 2 \/ 3 \/ 4 optional<\/td><\/tr><\/tbody><\/table>
specifications of the chocolate depositing and sprinkling machine<\/figcaption><\/figure>

Raw materials and toppings for chocolate processing<\/strong><\/h2>

The actual formulation depends on the final chocolate product. Common materials used with this type of chocolate production line include:<\/p>

Category<\/th>Possible materials<\/th><\/tr><\/thead>
Chocolate ingredients<\/td>Cocoa liquor, cocoa butter, compound chocolate<\/td><\/tr>
Sweetener<\/td>White sugar, sugar powder<\/td><\/tr>
Cocoa ingredients<\/td>Cocoa powder<\/td><\/tr>
Dairy ingredients<\/td>Milk powder<\/td><\/tr>
Filling materials<\/td>Compatible chocolate or other suitable fillings<\/td><\/tr>
Nut toppings<\/td>Chopped nuts, mixed nuts<\/td><\/tr>
Decorative materials<\/td>Sprinkles, sugar pearls<\/td><\/tr>
Other toppings<\/td>Coconut, biscuit crumbs<\/td><\/tr><\/tbody><\/table>
raw materials for chocolate processing<\/figcaption><\/figure>

Chocolate products produced by chocolate production line<\/strong><\/h2>

The chocolate production line can be adapted to different chocolate products by changing the molds, filling configuration, depositing heads, and topping materials. The types of chocolate that can be produced include:<\/p>