chocolate transfer

ROVACOS is a family-owned business established in the Brussels region since 1958. Always with a genuine concern for quality to satisfy its customers, the Maison Rovacos constantly innovates and progresses. Currently, two main activities are developed here. "For more than half a century, the Maison Rovacos has been a family story..." Rovacos imports and exports decorations made of polyresin and pl...

... layer. -Injection quantity and injection speed are set on the screen, allowing a more precise adjustment. -Between the injection belt and the gelatine belt, which is made up of cords, there is a transfer belt so that the croissants fall correctly in position and without turning, and are stacked for the gelatine shower. ADVANTAGES -Automated production for high volume production. -Three processes are completed in a reduced space.

...Alongside our temperature regulated transports, we offer additional double-deck loading (Doppelstock). The feature is especially useful when loading any kinds of chocolate products or just as an additional way of protecting your cargo. ...

... different colors. The chocolate transfer sheet is easy to use. Place your sheet on a non-stick tray, then pour the chocolate onto the transfer sheet to a thickness of 2-3mm. Allow the chocolate to cool and set; the designs will then imprint. Gently peel the sheet off the chocolate. For optimal results, we recommend using couverture chocolate. Reference: IMP1094 Dimensions: 10 Sheets 360x250 Mm...

... per minute for each transfer station. The fully automatic system is preferably used in the confectionery industry after casting, tablet, or coating systems, as well as in the cookie and wafer sector for orderly, row-wise feeding of packaging machines. Ideal component in complete LoeschPack packaging systems. High performance possible:✔ Performance: 160 rows per minute Complete rows and mold contents can be taken over:✔...

...The KASAG jam heater is used on industrial oven cooking lines for the preparation of jams and jellies. The jam or jelly is transported by a pump through heated rigid pipes. Static mixers ensure excellent heat transfer and very short processing times. Chocolate heating device The KASAG heating device is used for heating, cooling, maintaining the homogeneity of chocolate, and optimizing production processes involving chocolate.

...Conching is an essntial process for natural chocolate production. During conching , viscostly of chocolate is reduced as a result of heat transfer mechanical agitation. Moreover moisture, volatile substances and undesired odors are removed by this process. According to process requirements conching takes approximately 3-12 hours and consist of six zones. The systems are thermostatically controlled.System takes cold water when needed.

... soda, suspension sludge, iron chloride, iron sulfate, pigments for plastics, acids, solvents, polyester mixtures, cleaning agents, toothpaste, shampoo, soaps, creams, bleach, dyes, adhesives, antibiotics, paints, pigments for tiles and bricks, concrete additives, screen printing inks, latex, distilled water, brewer's yeast, edible fats, natural flavors, chocolate, ice cream, milk, and yogurt. Flow rate: up to 20 m³/h Pressure: up to 15 bar Suction: up to 0.9 bar Temperature: up to 80°C...

...The oil melting kettle is rectangular in shape to utilize 100% of the area on the serpentine. The kettles are made entirely of stainless material. The melting machine is walled and insulated with glass wool. It melts solid fat blocks placed on the hot water circulating grill and collects them in the lower chamber. With the help of a transfer pump, the liquid oil can be transferred to other groups for use. An important aspect we pay attention to in the design of the oil melting kettle is the loading height. The melting grill is applicable for FMT500, FMT750, and FMT1000 models.

...Ideal for applications involving the transfer of viscous products, this lobe pump is widely used in the fields of sealants, adhesives, and for pumping molasses or cocoa mass. Max Pressure (bars): 25 bars Flow Rate: Up to 350 m3/H Inlet and Outlet Diameter: 1-12"...

...temperature sensors for product and heat transfer agent, and heat insulation of cooking container are installed in the factory state. DN60, DN80 or DN100 drain valves are installed according to the Customer's choice. The cookers are equipped with a mechanism of automatic or manual reverse intended to make viscous masses, for example, choux pastry. In this case, the mass is discharged through the neck of the cooker. The reversible and more powerful mixer drive (at least 0.55 kW) is equipped at the bottom. It is possible to install a variable frequency mixer drive for smooth speed change.

... to 16 bar or 230 psi. Products such as chocolate, fruit juices, and fruit yogurt are gently conveyed, ensuring that their consistency and natural properties are preserved without any loss of quality. The round housing of the traditional design is also significantly shorter than that of the FSIP® version, resulting in reduced space requirements and a smaller footprint.

IMPLAST, located in Istanbul, Turkey, was established in 1980 as a small workshop to produce chocolate moulds for local companies and is now firmly recognized as one of the world's leading specialists in high-quality moulds for the chocolate industry. A unique combination of proven and new technology, along with a dedication to the smallest details—all based on customer requirements—guarantees IMP...

... supply heating plates for thermal transfer presses. You can find silicone heaters from HORN in livestock drinking troughs, presses for veneer production, basins and rollers for chocolate production, as well as in control cabinets as control cabinet heaters. For more information on possible applications, please visit our website at www.horngmbh.com under the keyword "Application Examples." There...

... chocolate masses. Our product range covers the areas of mixing, rolling, conching, tempering, and storage. Our delivery program includes: - Pre-rolling - Production lines for liquid chocolate - Mixers - Conveyor systems / Belt conveyors - Dry conching - Apparatus and container construction - Dissolving units - Chocolate pumps / Transfer pumps - Magnetic filters / Magnetic separators - Passage valves...

... for all of mainland Spain, and you can pay comfortably and securely with your credit card, PayPal, Bizum, or Bank Transfer. Exceptionally, and upon request, purchases can also be made with cash on delivery.

... construction: Containers in vertical and horizontal designs for the storage of liquid chocolate, cocoa, and filling masses. - Chocolate pumps / transfer pumps: Transport of liquid cocoa, chocolate, and filling masses as well as liquid fats. - Filters / magnetic filters: Filtration of liquid media. - Passage valves: Size DN25-DN150 with manual lever or pneumatic drive, either heated with hot water or unheated...

BROQUET PUMPS is a company specialized in the design and manufacture of pumps intended for transferring pastes and viscous liquids, particularly in the food industry. BROQUET PUMPS provides perfectly tailored solutions for various types of trades and applications. It offers the design and manufacture of volumetric pumps for the transfer of viscous and loaded liquids: sugar refineries for intermediate fluids (syrups, juices, molasses); sugar refineries in partial crystallization (masses and cooked masses); chocolate factories.

...Alimat Tremblay specializes in the construction and manufacturing of artisanal and semi-industrial equipment for the pastry, biscuit, catering, and savory production sectors. Our products include: piping machines, rotary biscuit machines, dosing injectors, portioning machines, transfer pumps, pie crust machines, coating machines, bain-marie cookers, plate cleaners, dividing and rounding machines, glazing machines, tartlet machines, one-shot machines, tempering/enrobing machines, and chocolate fountains.

...textiles, food, or transportation. Anglada Pumps has a wide range of gear pumps with flow rates ranging from 0.2 liters per minute to 533 liters per minute and also offers a range of chocolate transfer and dosing pumps with different flow rates. CUSTOMIZATION Our technical department specializes in the design and custom manufacturing of solutions according to the specific needs of our clients.

... 20,000 ml round pails. All colors are used as spot colors, and the printing quality is exceptionally high, especially for designs made with "Pantone Colors" in this printing technique. Currently, this quality printing method, which utilizes a cliché system, is the latest technique that can directly transfer colors to the pails. The transferred paints do not fade for many years. B- IML (In Mould...