One-Shot Depositor: Single Casting Molding
Die one shot chocolate depositor completely changed the production mode of sandwich chocolate. The traditional process needs to go through several relay processes, such as pouring the shell, verkoeling, filling the sandwich, cooling again, and sealing the back cover, but this one shot depositor can finish pouring the shell, the sandwich, and the back cover synchronously in the same stroke through the nested double-channel nozzle. The equipment uses the piston system to accurately control the time sequence. Eerstens, the temperature-adjusted chocolate is injected into the cavity, then the Ganache, karamel, or wine center is directly sent to the center, and finally the back cover is sealed with chocolate. The two streams are always separated before reaching the nozzle and do not mix with each other. After demoulding, a complete chocolate sandwich can be obtained without secondary pouring, and the finished product has no seam at the bottom of the cover, giving consideration to the ultimate efficiency and stable quality.
Six systems keep that single pour steady
- Two heated hoppers (chocolate and filling, each at its own temperature)
- A servo piston pump that doses every layer
- A separate filling station on its own pump
- Independent temperature control to stop fat bloom
- A belt that positions the molds under the head
- A touchscreen with PLC that stores your recipes
How the one shot depositor Forms a Filled Piece
The motion looks like magic but reads like a recipe. Here’s the loop, cycle after cycle:
That’s the whole workflow. No cooling rack between stages. No piping bag.
Where It Earns Its Place — Application Scope
More spots than people expect. The machine suits anyone who wants filled chocolates without building a full enrobing line.
- Boutique shops. Small daily runs, many flavors, no factory floor. One machine covers pralines, truffels, and bars.
- Baking studios. Own-brand truffles and cake decorations, in short batches between orders.
- Small food enterprises. A steady, sellable volume of filled pieces, no multi-machine cell.
- Hotels and fine-dining kitchens. Custom petits fours to close a tasting menu, switched by recipe.
- R&D labs. Dose, temperatuur, and speed are adjustable and recordable — good for trials.
- Online dessert brands. Low entry cost, fast start, easy flavor changes.
It also handles plain bars, two-tone pieces, and crisped-rice mixes alongside the filled work, so the bench earns its spot on quiet days too.
Why Makers Choose It — Product Advantages
A chocolate one shot depositor earns its keep on small floors for a handful of reasons.
Specs at a Glance
| Item | Detail |
|---|---|
| Masjien grootte | 1150 × 670 × 1440 mm (model dependent) |
| Gewig | ~350 kg |
| Hopper | 2 × 8 L |
| Drive | 4 × 0.4 kW servo motors |
| Beheer | Delta PLC |
| Spanning | 220 V/50 Hz |
| Krag | 4.7 kW |
| Pistons | 16 (2 × 8), Ø16 mm, imported O-rings |
| Kapasiteit | 30–80 kg/hr |
| Materiaal | 304 vlekvrye, food-grade silicone |
Head count and hopper size are customized to your product. Send us a sample piece, and we’ll size the head.
Precautions for Purchase
Equipment performance depends on proper operating conditions. Accurate blending is essential because the downstream process can’t correct poorly blended chocolate. Keep the workshop temperature between 20–25 C to ensure proper setting and consistent flow. Voordat die sjokolade stol, clean the funnel and nozzle with hot water and neutral detergent; Avoid wire brush contact with the stainless steel surface. In order to run continuously for 24 ure, prepare a cooling tunnel and a stable feeding system in advance. When comparing the disposable sampler with the manual sampler, the advantages are obvious: reduced labor, uniform output, and small floor space. Share your target unit weight and daily output with our team, and we will configure the best hopper size and nozzle number. We can also integrate supporting equipment (soos die sjokolade bal meul masjien en industriële sjokolade-tempering masjien) into a complete and efficient production solution.
