Why PTL chocolate machinery  

Whether you’re building a full production line or just need an individual machine, PTL chocolate machinery delivers the next level in hygiene, customization, and efficiency.  From melting, tempering, and enrobing to depositing, moulding, and cooling, PTL chocolate equipment is renowned for its ease of use, and smart hygienic features.

Modular equipment, adapted
to suit

Fully customized PTL equipment will solve your production goals and put you ahead of the competition.

PTL chocolate machinery features

Powerful, fine-tuned, and reliable – the innovative features built into our chocolate processing equipment deliver incredible results more efficiently than ever before.

Melter Machinery

Melting

Our innovative melters come with removable grids to boost SKU proliferation with fast and easy cleaning and quicker changeovers.

Enrobing

With removable carriage, tank, pump, and filter system for washdown, our enrobers are designed to make your facility more flexible – switch between SKUs fast.

Depositing and moulding

With modular components, you’ll create an endless variety of deposited and moulded chocolate products. And the minimized cleaning and changeover times make operations simple.

Cooling

Offering the latest in hygienic design, PTL cooling tunnels allow easy access to the hoods, beds, drive, and evaporator (coils) sections. This enables fast, simple, thorough cleaning and drying.

Customer-focused design

Get equipment designed to solve your issues, tailored to your existing lines, facility, and workflow, backed by our three decades of experience.

Related Articles

Cluster Depositors

Cluster Depositors

PTL cluster depositors are used to manufacture chocolate clusters or bars, with inclusions.These units can produce moulded products or achieve a handmade cluster look with the benefits of automation.

Great bar and chocolate machinery comes from little innovations

Great bar and chocolate machinery comes from little innovations

With chocolate and bar equipment small innovations may not seem like much at first, but our customers agree they make a huge difference overall.

Compound vs real chocolate

Compound vs real chocolate

One significant addition to your equipment line-up will be a tempering machine. Unlike compound chocolate, which doesn’t require tempering, real chocolate needs to go through this crucial process to achieve the desired texture, gloss, and snap.

See all articles

Success in the bar and chocolate industry

For us, innovation isn’t the goal – it’s when our clients see boosts in productivity and efficiency because of it. Here are just some of the clients who have seen that success.

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TruFood

TruFood

“The sanitary design and build quality of the melter is second-to-none. What’s obvious is the amount of time and thought that has been put into all aspects of the machine.”

Mike Berko

Project Engineer

Joycone

Joycone

“It was a great experience. The quality of the equipment is superior, as was the support.”

Jeff Hull, Director

Research & Development

Hearthside Foods

Hearthside Foods

“PTL’s equipment and approach to customer service enables us to create a competitive advantage. By being open to our modifications and design change requests, we can create superior solutions for customers and gain increased flexibility in our operations. Their equipment reliability and exceptional sanitary design are outstanding.”

Fred Grep

Director of Engineering

Schulze & Burch

Schulze & Burch

“Working with PTL is the benchmark for how we expect to work with other vendors. Their biggest standout is their ability to rapidly deal with issues and adjust with changes when needed.”

Steve Egizio

Director of Technical Services

Tradition Fine Foods

Tradition Fine Foods

“They are a responsive, proactive and proven solution partner. PTL stands behind their equipment and ensures their customers’ success.”

Thomas Glowczewski

President

National Foodworks Services

National Foodworks Services

“The reliability of this line is of paramount importance as it drives 95% of our revenue.”

Matt Dausman

President

Tasti Products

Tasti Products

“PTL are always helpful and responsive, and very knowledgeable.”

Robin Peach

Capital Projects Manager

Our commitment to you Chocolate

We’ve grown a sustainable, cutting-edge company over 30 years. How? By listening to you.
Our approach to design and manufacturing focuses on what you need, then adapting our methods to make it work.

Purposeful innovation

Innovation is in our DNA, but everything we do connects to your needs – we work with you to create improvements to boost your efficiency and productivity.

Global reach

We work with businesses around the world, including in the US and Canada for support when you need it, expertise online, and spare parts delivered fast.

Collaborative partnership

Whatever’s happening in your business, we’re there to help with ongoing technical support and direct access to our technical team.

Get in touch.

Immediate response

We’re ready to take your call.

Sales
North America +1 262 349 0309
Rest of the world +64 21 535 275

Support
North America +1 414 439 2963
Rest of the world +64 9 973 0687

Spares
+64 9 972 0285

General inquiries
+64 9 274 3514

Questions and queries

Get in touch to discuss anything to do with the bar and chocolate industries.

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