Roller depositor

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Roller depositor - RD serie cocoa lentils forming machine

The liquid chocolate mass is poured from the stage controlled feeding apparatus between the cooled drums of the roller depositor. Chocolate is formed, due to the cavities on the surface of the drums. The chocolate dragee forming machine (roller depositor) is designed especially for chocolate, which is coated with sugar solution on the final stage of the production. Chocolate form depends on the cavities on the surface of the drums. Specially designed surface of the drums is cooled by circulated cold liquid from the chiller. The chocolate mass passing between the drums obtains the shape but it is in the form of net, the solid product in the form of net is transported to the crust cracker, where the crusts are cracked and the dragee form is gained. Depending on the capacity, there are two types of the chocolate dragee forming machine: with drum dimensions of 400mm (100 kg/h) and 600mm (150 kg/h). In case more capacity is required several pairs of rollers can be mounted on chassis. The production is divided into three main types (depending on the cavities of the drum): 8, 12 and 20mm. We recommend using of cooling tunnel after roller depositor in case of deep shaped center is going to be formed or plain chocolate is going to be used.

  • Speed adjustable rotation of drums.
  • Completely made of stainless steel forming drums.
  • Antifreeze feeding unit with rotary joints.
  • Product transfer conveyor to web removing device.
  • Movable chassis.
  • Web removing drum made of stainless steel AISI304 grade.
  • Chiller unit.
  • Automatic product feeding collector. (optional)


Machine codeRD400RD600RDA
Capacity100 kg./s.150 kg./s.100 kg./s.
Total power7kw.7kw.7kw.

The liquid chocolate mass is poured from the stage controlled feeding apparatus between the cooled drums of the roller depositor. Chocolate is formed, due to the cavities on the surface of the drums. The chocolate dragee forming machine (roller depositor) is designed especially for chocolate, which is coated with sugar solution on the final stage of the production. Chocolate form depends on the cavities on the surface of the drums. Specially designed surface of the drums is cooled by circulated cold liquid from the chiller. The chocolate mass passing between the drums obtains the shape but it is in the form of net, the solid product in the form of net is transported to the crust cracker, where the crusts are cracked and the dragee form is gained. Depending on the capacity, there are two types of the chocolate dragee forming machine: with drum dimensions of 400mm (100 kg/h) and 600mm (150 kg/h). In case more capacity is required several pairs of rollers can be mounted on chassis. The production is divided into three main types (depending on the cavities of the drum): 8, 12 and 20mm. We recommend using of cooling tunnel in case of deep shaped center is going to be formed or plain chocolate is going to be used.

  • Speed adjustable rotation of drums.
  • Completely made of stainless steel forming drums.
  • Antifreeze feeding unit with rotary joints.
  • Product transfer conveyor to web removing device.
  • Movable chassis.
  • Web removing drum made of stainless steel AISI304 grade.
  • Chiller unit.
  • Automatic product feeding collector. (optional)


Machine codeRD400RD600RDA
Capacity100 kg./s.150 kg./s.100 kg./s.
Total power7kw.7kw.7kw.

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