AkayGAM
Chocolate Forming Machines
Chocolate Preparation Machines
Fat melting tank for cocoa butter and vegetable fats. No-grid 220 V tabletop (FMT50–200, ~90 min) for drops/pre-cut. Hot-water grid 380 V (FMT300–1000INS, ~50 min) for whole blocks; optional pump, load cells, flowmeter for metered transfer.
Chocolate Forming Machines
SML500 fully automatic chocolate molding line, 300–500 kg/h. One-shot depositor for plain and center-filled chocolates, camera mold inspection with auto-rejection, IR mold-temperature gate, elevator cooling tunnel. 205 × 600 mm molds.
Other Machines
DSM120 industrial high shear homogenizer (rotor-stator) for powder wet-out, deagglomeration, dispersion and emulsification. Vertical lift, AISI 304, up to 3000 rpm.
Chocolate Preparation Machines
INM inline mixer doses chopped nuts, biscuit, cereal, or caramel into liquid chocolate upstream of a depositor. Replaces batch mixing where viscosity drift breaks shot weight. 380 V three-phase, 3 kW.
Chocolate Preparation Machines
Batch liquid chocolate conching machines from 100 to 1000 kg per batch. Select by batch size, vertical or horizontal agitation, and production style. Conditions refined chocolate after the ball mill refiner.
Chocolate Forming Machines
Compact chocolate molding lines at 50–100 kg/h. MML100 — elevator cooling tunnel and auto demolding (10.2 kW). MMEL100 — multi-storey cooling tunnel on rails, manual demolding, optional add-on chocolate enrober (8 kW).
Chocolate Forming Machines
Stand-alone one-shot chocolate depositor for molded and center-filled chocolates. NGOSD10CV (500 g/shot) or NGOSD20CV (1000 g/shot); common valve mechanism, servo Z-axis, servo suck-back, PID dry heating. C-frame chassis for retrofit into existing molding lines. 380 V three-phase.
Chocolate Preparation Machines
Nut chopping machine for roasted nuts and dry biscuits. Two-stage pre-crushing + guillotine cutting with vibratory sieve classification into 4 calibrated fractions. Granules for chocolate inclusions or pre-refining feed for praline and nut paste. 200–400 kg/h, 380 V three-phase.
Other Machines
RB300 twin-shaft ribbon blender (300 L) for gentle, homogeneous mixing of powders and granules with liquid additions. AISI 304/316, 380V 3-phase, 9 kW.
Chocolate Forming Machines
RD600 roller depositor for chocolate lentils and dragee centers. Glycol-cooled cavity drums; capacity scales 200–600 kg/h with 1, 2, or 3 forming-pair frames. Cavity (6 mm, 12 mm, or custom) and 400 or 600 mm drum length selected at quotation.
Chocolate Forming Machines
RM400 rotary moulder for short/soft dough cookies (petit beurre). Engraved forming drum with cotton canvas transfer to 400×600 mm trays. Adjustable drum & conveyor speeds, AISI 304 stainless steel.
Chocolate Forming Machines
TTSCF100 tabletop jar depositor for chocolate spread, hazelnut cream, and praline paste. 100 kg dry-heated reservoir with agitation; pneumatic dosing for fixed jar size or servo-driven gear pump with load cell for variable jars. Manual jar placement; gear pump up to 0.1 m³/h.
Other Machines
SE-C vibration sprinkler for chocolate and bakery lines. Adjustable vibration and sliding gates for dosing sugar, salt, sesame, sprinkles and crushed nuts across conveyor width.
Chocolate Preparation Machines
Powdered sugar grinder. Hammer rotor up to 200 kg/h or pin mill rotor up to 1000 kg/h. Produces powdered sugar with an average particle size around 300 µm for ball mill chocolate refining. AISI 304, dust collection, magnetic filter.
Other Machines
Single and double arm sigma mixers (Z kneaders) for high-viscosity doughs and dense masses. Water-jacketed trough, tilting discharge.