TT-620 Chocolate Coating Line

â… .  Summary

     Hs-620 TT-620 Chocolate Coating Line Line is applicable to various products covered with chocolate. The spreading line is made up of four independent parts hereinafter, including:

Temperature Regulating and Preserving Container of Ingredient

Chocolate Spreader

Tunnel Cooler 

Platform for Packing Products

â…¡.  Specifications and Parameters

Temperature Regulating and Preserving Container of Ingredient

1.

Cubage

200L

2.

Rev. of Stirring

30 rev per minute

3.

Temperature

Ambient temperature ~ 60℃

4.

Power

Heating

3.0Kw

Stirring

0.37Kw

Material Supply Pump

0.75Kw

5.

Outline Dimension

1000×650×1500 mm

6.

Weight of Machine

350Kg

7.

Land Coverage

0.65 m2

Chocolate Spreader

1.

Speed of Wire Grid Belt

0.6 ~ 6 M per minute

2.

Width of Spreading

620 mm

3.

Quantity of Material Supplied

650 ~1600 L per hour

4.

Spreading

Continuous

5.

Revolution of Stirring 

1000×650×1500 mm

6.

Total Power

350Kg

7.

Dimension of Machine

1260×1000×1670 mm

8.

Weight of Machine

750Kg

9.

Land Coverage

1.3 m2

Tunnel Style Cooler

1.

Length of Tunnel

8000 mm

2.

Width of PU Adhesive Tape

620 mm

3.

Temperature inside Tunnel

4 ~ 13℃

4.

Speed of Conveyor Belt

0.6 ~ 6 M /min

5.

Array of Refrigerator

2F—6.3

6.

Power

Conveyer

0.55 Kw

Refrigerator

4.8 Kw

Cooling Blower

0.6 Kw

7.

Outline Dimension

8000×1200×1500 mm

8.

Weight of Machine

750Kg

9.

Land Coverage

9.6 m2

Stand for Packing

1.

Length of Stand

4000 mm

2.

Width of Stand

7000 mm

3.

Speed of Conveyor Belt

0.6 ~ 6 M /min

4.

Power

0.55 Kw

5.

Outline Dimension

4000×650×1500 mm

6.

Weight of Machine

260 Kg

7.

Land Coverage

2.6㎡

â…¢.  Structure of Machine and Working Principle

Temperature Regulating and Preserving Container

The machine is made up of material container thermally insulated by interlayer, motor driven stirrer, automatic control components in heating section and electrical control system. It is used to put ingredients such as ground pastry chocolate or agglomerate chocolate, oil into storage tank, then regulate and keep temperature of the ingredients according to technological requirements of chocolate paste.

Working Principle:

According to process regulations, pour ingredients such as ground chocolate paste, agglomerate chocolate and oil into storage tank, then start electrical stirrer. Preset the temperature to the level which process requires for chocolate paste, stir chocolate paste and regulate and keep its temperature automatically. Temperature regulated paste of chocolate can be conveyed by material supply pump or manually. It is used to put ingredients such as ground starch of chocolate or agglomerate chocolate, oil into storage tank, then regulate and keep temperature of the ingredients according to technological requirements of chocolate paste.

1.

Chocolate Spreader

The machine is made up of following parts:

2.

Width of PU Adhesive Tape

620 mm

3.

Temperature inside Tunnel

4 ~ 13℃

4.

Speed of Conveyor Belt

0.6 ~ 6 M /min

5.

Array of Refrigerator

2F—6.3

6.

Power

7.

Outline Dimension

8000×1200×1500 mm

8.

Weight of Machine

750Kg

9.

Land Coverage

9.6 m2

Chocolate Spreader

The machine is made up of following partsï¼Âš

A.

Main body of machine which consists of transversally inputting and conveying platform, adjustable pulsator and spreading roller in the bottom.

B.

Upper portion of machine which consists of height adjustable overflowing equipment, hot wind blade, thermal radiating elements with adjustable heating power.

C.

Low portion of machine which consists of Mobile Temperature- Preserving Stirring Cylinder, Control System of Hot Water Circulating with Constant temperature.

D.

Ranking and conveying machine and electrical control system.

Functions: Pump the chocolate paste to overflowing equipment in upper portion of machine from temperature preserving and stirring cylinder in the bottom of machine. Then spread the chocolate to conveyed products transversally incoming from steel wire, finally, output them after hot wind processing.

Working Principles: Products are pushed out of ranking machine, enter into conveying platform transversally through steel wire, evenly covered with chocolate paste, then delivered to tunnel cooler after hot wind processing.

Tunnel Cooler

The machine is made up of tunnel refrigerating box, PU adhesive tape transmitting equipment, refrigerator array, cool air conveying system and electrical control system. Its function is refrigerating products forcefully.

Working Principles: Pass products covered with chocolate through tunnel refrigerator and cool them down to solidify and set chocolate in their surface.

Platform for Packing of Product

The machine is made up of frame, PU adhesive tape transmitting equipment and electrical control system. Its function is collecting refrigerated and tidying up products for packing.

â…£  Attentions

Make sure impurities in machine have been removed before starting the machine.

Safety sheathing must be installed in each part of machine before it is started.

Chocolate paste used must be filtered in case of blocking supply pump and feeding piston, difficulty in feeding, paste leakage which affect quality of products.

Be sure not to clean any part when the machine is in operation. If necessary, stop the machine for cleaning.

If unqualified product is eliminated while the machine is in operation, be sure to take indirect measures. It should not be done with hand or with glove in hand.

The hands should not be close to or touch joint between transmitting roller and strap (steel grid belt). It is very dangerous.

Preset main operating speed within 0.6 ~ 6 M /min.

If failure or abnormity occurs in operation, press down button of emergency stop immediately and stop power supply, then start checking and repairing. After completion of checking and repairing, firstly operate machine under pulsing mode, if the machine is in normal condition, then enter into continuous operation. 

Under any circumstance, “Reset” button needs to be pressed down if “emergency stop” is ON before starting the machine.

â…¤.  Explanation to Operation

When the machine is put into formal production, following preparations should be done.

1.

Chocolate liquid in temperature regulating and preserving storage tank should be temperature regulated and preserved according to process regulation.

2.

Refrigerating array of tunnel cooler is started and the temperature is set to SV which process requires.

3.

Preheat parts in spreader such as upper portion of temperature preserving and stirring machine.

Temperature Regulating and Preserving Tank

1.

Power on temperature regulating and preserving storage tank.

2.

Set goal temperature SV, switch on heater and water heating process starts.

3.

Press down “Start” button in stirring motor, stirrer is started.

4.

Chocolate liquid in temperature regulating and preserving storage tank is pumped into temperature preserving and stirring cylinder by ingredient supply pump, operation is controlled manually.

Chocolate Spreader

1.

Start electrical heater and pump in constant temperature hot water circulating system. Firstly, preheat parts in spreader requiring heating.

Water circulating system for constant temperature control is implemented through transducer and temperature controller inside water tank of machine. Value of constant temperature can be modified by regulating SV of temperature controller.

2.

Start thermal radiating elements of heater in upper part of machine. Set required temperature SV.

Temperature of thermal radiation elements and heating hot wind depends on heating power of heater determined by continuous and variable output voltage of controllable silicate booster. Controlled temperature id displayed in transducer in the upper portion of machine.

3.

Press down “Start” button in main transmission of steel wire grid strip, steel wire grid strip and pushing pole for conveying material start operation. Main transmission motor is controlled by converter, regulating speed of main transmission motor to alter conveying time of ingredients so that conveying speed can match spreading speed well to enable quality of spreading to meet requirement of process.

4.

Press down “Start” button in motor of pole component, scroll of pole component starts to operate.

Motor of pole component is controlled by speed regulator. Regulating speed of motor can alter revolution of pole component. The linear speed of rotation of scroll in component of pole should be synchronous to linear speed of steel wire grid belt.

5.

Press down “Start” buttons of wind blade and fan, fan starts to blow.

Rate of flow of wind blade can be adjusted continuously and controlled by transducer.

6.

Switch on electromagnetic oscillator, the oscillator starts to operate.

Amplitude of the oscillator depends on continuous and variable output voltage of controllable silicate booster.

7.

Press down “Start” buttons of ingredient supply pump, rotator pump start to rotate and begin to supply ingredients.

Quantity of material by supply motor is controlled by frequency converter and quantity of material be modified by regulating revolution of motor.

Tunnel Cooler

1.

Press down corresponding “Start” button to start refrigerator array, set SV required by tunnel, refrigerator start to work.

Please refer to Instruction of Refrigerator and Manual on Maintenance and Care of Refrigerator for detailed operation.

●  Explanation to Starting the Machine

Start: Press down red button.

Stop: Release the red button.

●  Explanation to Indicating Light 

Yellow:  Indicating light of defrosting.

Red: Indicating light of power supply.

●  Green: Indicating light of cooling fan.

2

Press down “Start” button to operate PU conveying belt. Regulate frequency of converter to adjust linear speed of PU conveying belt.

Platform for Packing Product

Press down “Start” button to operate PU conveying belt. Regulate frequency of converter to adjust linear speed of PU conveying belt.

After completion of production, switch off power supply and stop the machine. Remove residue in production line.

Disassemble ingredient injecting box to prevent left liquid of chocolate from fermenting and deteriorating or blocking gear pump.

Sanitary task and Cleaning of equipment should be done thoroughly in each shift.