The Autograv® system precisely meters in and weighs the raw ingredients prior to cooking. The steam heated vessel ensures that a fully dissolved solution enters the cooker. The vessel includes a high sheer mixer for optimum emulsification of fat and rehydration of milk powder.

CHOCOTECH offers a complete range of tanks for preparation and storage of various raw materials. Drys – from big bag granulated sugar feeding and milk powder screw feeders with integrated dust ventilation to minor ingredient handling into the batch weigher.

The system is available in several versions and sizes:

• AUTOGRAV® A: Non jacked for a cold mix slurry
• AUTOGRAV® B: Jacked for a warm water for a warm slurry mix
• AUTOGRAV® D: Steam jacked which is designed for dissolving the sugar crystals into a solution before entering the thin film rotor cooker type SUCROFILM®: This unit can also include optional scrapers on the anchor stirrer to ensure no build up or burn on sticks to the vessel walls.

Also available as an option is a high shear mixer in addition to the anchor stirrer for homogenization and emulsification of masses especially with milk and fat when making caramel or similar type masses.

CHOCOTECH has developed and patented a unique Sugar / Glucose batch weighing and dissolving system saving up to 50% of the energy required by conventional dissolving systems. With throughputs up to 3000kg/hour, the system works under pressure using predominantly the water content of the Glucose to dissolve the granulated sugar in a 60:40 recipe discharging the syrup at 90% total solids before final cooking.

ECOGRAV® is a batch weighing system for the precise metering and mixing of raw ingredients combined with a continuous pressure dissolver, which offers hugh energy savings. As opposed to conventional systems the Ecograv® utilizes the moisture in the glucose (corn syrup) to dissolve the sugar without having to add any or very little potable water. This results in over 50% steam savings on hard candy type recipes and 70% on fondant, chewy candy and some sugar solutions for bar manufacturing. There is also a large saving on potable water.

• ECOGRAV^® Type 1,100 for 1,000 kg/h
• ECOGRAV^® Type 2,200 for 2,000 kg/h
• ECOGRAV^® Type 3,300 for 3,000 kg/h
• ECOGRAV^® Type 4,400 for 4,000 kg/h

The Carastar is available in a number of different sizes and comes with options such as: Load cells for automatic ingredient feeding if there is no batch weigher available, vacuum installation, high sheer mixer for homogenization and lump free dispersion of the mass, CIP booster pump and dairy valving to allow inline washing of the system.

The unit also includes 360° spray balls. The Carastar is designed for cooking atmospherically, under pressure, under vacuum, post-vacuuming or cooling.

The Sucrotwist is at the heart of the Jellymaster for the continuous cooking of all types of gelatin, agar-agar, gum Arabic, pectin, carrageenan based jellies and marshmallows.

The Sucrotwist is a bundle tube heat exchanger providing a large heat exchange surface in a relatively small area.

Together with the big vacuum chamber and the vacuum installation behind it the cooker is suspended on a hygienic tubular frame.

The Sucromaster continuous system will provide for capacities up to 4000 kg/h. The heart of the system is the extraction screw from the high-vacuum chamber so the blending of flavours, colours and acids can be done at moderate temperatures.

The Sucromaster is suitable for sugar masses for unfilled and filled candy, hard milk candy, aerated and laminated masses as well as for medicated and sugar-free candy.

The Micron is a continuous crystallization system for the manufacture of fondant masses.

Designed as a 2 step system the first step is to super-saturate the cooked mass in a tempering screw followed by a beating screw to achieve the desired particle size. A very fine fondant is achievable.

The Turbowhip consists of a cooking vessel with an integrated steam coil to heat the sugar mass (cooking under vacuum if necessary) and separately, a pressurized whipping tank where the whipping agent is introduced.

Pressure is applied to the whipping tank and a fine aerated mass is produced.

The Tornado is a pressure beater designed for the continuous aeration of sugar masses.

Depending upon the product density required the machine can do a maximum throughput of 2000 kg/h.

Frozenshell equipment can form thin chocolate shells into a large variety of shape. Frozen tools are dipped in a bath of tempered chocolate and then the resulting chocolate shells are deposited on to a cooling tunnel infeed table or carrier, perfectly aligned, so that they can be filled or decorated by a CHOCOTECH Pralimat depositor.

Various shapes and sizes can be produced, even at the same time.

CHOCOFORM® PSL is designed for the manufacturing of chocolate spheres, eggs and lentils using a tempered chocolate or cocoa-based coating. Tempered chocolate is dosed in between two super-chilled rollers forming a product layer with a “Chocolate Skin”.

The subsequent cooling tunnel cools the layer prior to the breaker. The pieces are transferred to a de-flash drum in which the web is removed to leave a piece ready for the Panning process.