Provide You with Chocolate Moulding Line Solutions
Our Chocolate Moulding Line ensures precision and versatility, producing high-quality chocolates in various shapes, fillings, and colors. With over 35 years of expertise, we deliver tailored solutions to optimize your confectionery production processes and meet diverse market demands.
With over 35 years of expertise, Shanghai YUCHO Industrial Co., Ltd. is a trusted leader in chocolate machinery. Our Chocolate Moulding Line delivers precision, hygiene, and efficiency, crafted from food-grade stainless steel and equipped with advanced automation. Certified to ISO 9001 and CE, we provide customized solutions and end-to-end services, from design to support, ensuring seamless production for clients in over 100 countries.
The Automated Chocolate Moulding Line is designed to streamline the production of a wide range of chocolate products, including solid chocolates, filled chocolates, and multicolored creations. Its advanced One Shot technology enables precise depositing of chocolate and fillings, ensuring consistent quality and weight across all products.
Numerous chocolate moulding lines from YUCHO operate worldwide, delivering exceptional results in confectionery production. The system integrates multiple processes, including mold heating, depositing, vibrating, and cooling, into a seamless workflow. With a production capacity of up to 60-120 kg per hour, it is ideal for small to medium-scale operations. The machine’s automated design minimizes manual intervention, reduces ingredient waste, and ensures hygienic production. A range of customizable configurations is also available to meet specific production requirements.
| Model Spc | YC-QJJ175-1 | YC-QJJ175-2 | YC-QJJ175-3 | YC-QJJ150 |
|---|---|---|---|---|
| Numbers of Depositors | One | Two | Three | One |
| Capacity (kg/8hours) | 500 kg | 500 | 500 | 500 |
| Depositing Speed (strokes/min.) | 10-18 | – | – | 10-12 |
| Dosage System | PLC, SS304 for all material | Pneumatic | ||
| Temperature of Cooling Tunnel | 5-10℃ | |||
| Cooling Capacity (KCAL/H) | 20000-25000 | |||
| Cooling Compressor | Air Cooling, COPELAND | |||
| Cooling Time (minutes) | 18-30 | |||
| Power (KW) | 17.4 | 23 | 31.5 | 15 |
| Voltage | 380 V / 50 Hz | |||
| Size of Mould (L×W×H, mm) | 275×175×30 | |||
| Quantity of Moulds (pieces) | 280 | 340 | 410 | 120 |
| Net Weight of Machine (kg) | 3500 | 4300 | 5200 | 1500 |
| Size of Machine (L×W×H, mm) | 16000×1000×1800 | 17000×1000×2300 | 17000×1000×2350 | 14000×700×1500 |
| Product Compatibility | YC-QJJ175-1 | YC-QJJ175-2 | YC-QJJ175-3 | YC-QJJ150 |
| Solid Chocolate | ✓ | ✓ | ✓ | ✓ |
| Center Filled Chocolate | ✓ | ✓ | ✓ | ✓ |
| One Color Choc | ✓ | ✓ | ✓ | ✓ |
| Two Color Choc (left & right) | ✓ | ✓ | ✓ | ✓ |
| Two Color Choc (up & down) | – | ✓ | ✓ | – |
| Three Color Choc | – | – | ✓ | – |
| Nuts Mixing Choc | ✓ | ✓ | ✓ | ✓ |
Streamlines production by combining baking, three-time pouring, two-time filling, vibrating, and cooling into a single automated workflow. This eliminates manual handling, ensuring consistent quality and high-efficiency production from mold heating to final solidification.
Enables precise deposition of chocolate with varying thicknesses and consistencies directly into polycarbonate molds or trays. This technology supports seamless production of solid, filled, nut-mixed, and multi-color chocolate products in one continuous process.
Designed to produce a variety of chocolate formats, including solid bars, center-filled chocolates, dual-color (left & right/up & down) designs, three-color creations, and nut-infused varieties. This flexibility meets diverse market demands and packaging requirements.
Delivers a dependable output of 60–120 kg per hour, making it ideal for artisanal workshops, R&D labs, and mid-sized confectionery factories. Perfectly tailored to optimize small and medium-scale production processes.
Built with food-safe materials, including SS304 stainless steel for dosing components, and features easy-to-clean surfaces. This ensures compliance with strict food industry standards and prevents cross-contamination between batches or product types.
Requires minimal setup and autonomously manages all stages, from mold preheating to cooling tunnel control. This reduces operator training time, minimizes human error, and ensures stable, consistent performance.
The journey from fluid chocolate to a finished, packaged treat involves a precise, synchronized five-step process. Every phase must be flawlessly executed to maintain the quality and appearance of the final product.
The process begins with the mold heating stage. Empty polycarbonate molds move along a conveyor and pass through a heating station. Warming the molds to a specific temperature prevents the tempered chocolate from experiencing thermal shock when it comes into contact with the plastic. If the molds are too cold, the chocolate will lose its glossy finish and a satisfying snap.
Next is the depositing stage. The liquid, pre-tempered chocolate is pumped into the machine’s main heated hopper. Using pneumatic or mechanical pistons, the machine pushes a precise volume of fluid chocolate through the dropping nozzles directly into the warmed molds. Accurate feeding ratios are critical here, as too much chocolate will overflow the mold, while too little will result in an incomplete, underweight product.
Once the molds are filled, they move to the vibrating stage. The molds travel over a series of shaking tracks that gently vibrate the liquid chocolate. This crucial step forces any trapped air bubbles to rise to the surface and pop, ensuring a smooth, flawless finish. It also helps the chocolate spread evenly into every corner of the mold.
Following the vibration phase is the cooling stage. The conveyor belt transports the filled molds into a long, climate-controlled cooling tunnel. Inside the tunnel, chilled air circulates around the chocolates, gradually lowering their temperature. This controlled cooling process solidifies the cocoa butter, locking in the glossy shine and crisp texture that consumers expect. As the chocolate cools, it slightly contracts, pulling away from the sides of the mold.
The final step is the demolding stage. As the molds exit the cooling tunnel, they are inverted, and a gentle twisting motion or automated tapping mechanism releases the hardened chocolates. The finished pieces drop onto a smooth conveyor belt, fully hardened and ready to be automatically transferred to the packaging station.
We hold international authoritative certifications to ensure our equipment meets global market access standards and production quality requirements.
We offer one-to-one customized design for your bean-to-bar production line:
1. Adjust equipment capacity and dimensions based on your workshop layout;
2. Optimize production process to match your product (chocolate mass, cocoa butter, cocoa powder);
3. Customize auxiliary equipment and line integration for seamless production;
We have a dedicated after-sales team with 5 professional after-sales engineers and 15 foreign trade specialists, providing comprehensive after-sales service for global customers:
1. Overseas on-site installation and commissioning;
2. Professional operation and maintenance training for your staff;
3. Timely supply of spare parts and technical consultation;
4. Long-term after-sales follow-up and production optimization guidance;
A: This machine is designed for the automated production of various chocolate products, including those with nuts, fillings, and unique shapes.
A: The machine can produce:
A: No, the machine is fully automated. It manages all stages, from mold heating to cooling, requiring only a simple setup for operation.
A: The price depends on the machine configuration. Please contact us for detailed quotes and customized solutions.
A: We provide comprehensive services, including installation, operational training, technical support, and a one-year warranty.
