High definition Commercial Candy Making Equipment - Continuous deposit caramel toffee machine – Candy

Deposit toffee machine
For production of deposited toffee candy, chocolate center filled toffee candy

Production flowchart →
Raw material dissolving→Transporting→Pre-heating→Toffee mass cooking→Add oil and flavor→Storage→Depositing→Cooling→De-moulding→Conveying→Packing→Final product

Step 1
Raw materials are automatic or manually weighed and put into dissolving tank, boil to 110 degrees Celsius.

Step 2
Boiled syrup mass pump into toffee cooker through vacuum, cooking to 125 degrees Celsius and store in the tank.
or manually weighed and put into dissolving tank, boil to 110 degrees Celsius.

Step 3
Syrup mass is discharged to depositor, flow into hopper for depositing into candy mould. Meanwhile, chocolate fill into the mould from the center filling nozzles.

Step 4
Toffee stay in the mould and transferred into cooling tunnel, after around 20 mins cooling, under the pressure of demoulding plate, toffee drop onto the PVC/PU belt and transferred out.

Deposit toffee candy machine Advantages
1. Sugar and all other materials can be automatic weighed, transferred and mixed through adjust touch screen. Various kinds of recipes can be programmed in the PLC and applied easily and freely when required.
2. PLC, touch screen and servo driven system are world famous brand, more reliable and stable performance and durable use-life. Multi language program can be designed.
3. Long cooling tunnel increase the production capacity.
4. Silicone mould is more efficient for demoulding.

Application
1. Production of toffee candy, chocolate center filled toffee.

Deposit toffee candy machine show

Tech Specs