Production flowchart:
Step 1
Sugar, glucose, water heat in the cooker to 110 degree centigrade.
Step 2
Nougat candy mass is cooked in air inflation cooker, caramel candy mass is cooked in the toffee cooker.
Step 3
syrup mass mixing with cereal, peanuts and other additives, forming into layer and cooling in the tunnel
Step4
Lengthwise cutting the candy bar into stripe and crosswise cutting candy bar into single pieces
Step 5
Transfer candy bar to chocolate enrober for bottom or full chocolate coating
Step6
After chocolate coating and decoration, candy bar transferred to cooling tunnel and get the final product
Candy bar machine Advantages
1. Multi-functional, according to different products, can choose to use different cooker.
2. Cutting machine can use be adjusted to cut different sizes bar.
3. Nuts spreader is optional.
4. Chocolate coating machine and decorating machine is optional.
Application
1. Production of peanuts candy, nougat candy, snickers bar, cereal bar, coconut bar.
Tech Specs
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Model
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COB600
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Capacity
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400-800kg/h (800kg/h max)
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|
Speed of cutting
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30 Times/min( MAX)
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|
Weight of product
|
10-60g
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|
Steam consumption
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400Kg/h
|
|
Steam pressure
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0.6Mpa
|
|
Power voltage
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380V
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|
Total power
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96KW
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Compressed air consumption
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0.9 M3／min
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Compressed air pressure
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0.4- 0.6 Ｍpa
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Water consumption
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0.5M3/ h
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|
Candy size
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can be made according to customer’s requirement
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