Chocolate machinery 

Modular.
Flexible.
Hygienic.

 

PTL designs and manufactures an extensive range of machinery for a variety of chocolate processing functions, including melting, tempering, enrobing, depositing, moulding and cooling.

Chocolate

machinery

Fast changeovers.
Flexible.
Hygienic.

PTL designs and manufactures an extensive range of machinery for a variety of chocolate processing functions, including melting, tempering, enrobing, depositing, moulding and cooling.

DO YOU NEED TO REDUCE DOWNTIME AND MAXIMISE PRODUCTION?

PTL Chocolate machinery is designed to minimise cleaning and changeover times and simplify operation.

CUSTOMER SUCCESS STORY

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MELTING

A unique feature of PTL melters is their flexibility and wash down capability, enabling users to go from one product to another quickly and easily – maximising production.

MELTER FEATURES & BENEFITS

MELTER CONFIGURATIONS

SINGLE HEAD

DOUBLE HEAD

ONE TON BLOCK

SINGLE & DOUBLE HEAD MELTERS

  • These melters melt one-ton blocks of cocoa liquor, cocoa butter or fats continuously, corresponding to downstream production rates. They melt chocolate, compound, liquor, butter and fats
  • They can be used to melt blocks and – using a special device – melt buttons and chips thoroughly, all at high speeds
  • PTL melters come with self-contained heating systems, meaning they can be transported on castors
  • If preferred, we can use your existing hot-water system as the heating source
  • The bottom tank with its own heating system can be used as a storage and delivery tank for the next process i.e. it can be used to deliver directly to a temperer with a ring mains delivery to the use point, and a return line to a melter tank
  • The melters have removable melt grids for fast and simple cleaning and changeovers. This means you can process different masses on the same piece of equipment with minimal downtime
  • Double head units are available for higher melt capacity or can have a centre division for melting two different products

SINGLE & DOUBLE HEAD MELTERS

  • These melters melt one-ton blocks of cocoa liquor, cocoa butter or fats continuously, corresponding to downstream production rates. They melt chocolate, compound, liquor, butter and fats
  • They can be used to melt blocks and – using a special device – melt buttons and chips thoroughly, all at high speeds
  • PTL melters come with self-contained heating systems, meaning they can be transported on castors
  • If preferred, we can use your existing hot-water system as the heating source
  • The bottom tank with its own heating system can be used as a storage and delivery tank for the next process i.e. it can be used to deliver directly to a temperer with a ring mains delivery to the use point, and a return line to a melter tank
  • The melters have removable melt grids for fast and simple cleaning and changeovers. This means you can process different masses on the same piece of equipment with minimal downtime
  • Double head units are available for higher melt capacity or can have a centre division for melting two different products

MELTERS – ONE TON BLOCK

 

  • These melters melt one ton blocks of cocoa liquor, cocoa butter or fats continuously
  • One ton block melters are designed to melt product continuously, corresponding to downstream production rates
  • The PTL one ton block melter is a rigidly constructed melting grid system for melting large blocks into a storage tank below
  • Combined with the PTL loading system and a block inverter, the loading of one ton blocks is handled with safety and ease
  • Rigidly constructed melting grid system for melting large blocks into a storage tank below
  • The heating source can be one of the following:
    1. High temperature water boiler
    2. Steam with a heat exchanger
    3. Existing high temperature hot water ring main

REMELT SYSTEM

 

  • PTL Remelt systems are typically used with chocolate, with or without inclusions

  • They can be integrated with existing or new equipment to process rework in an automated manner

  • The complete unit is designed to be totally wash-down in line with other items in the PTL product range.

  • Guaranteed allergen clean downs are simple to perform

  • Mounted on heavy-duty wheels for ease of location and flexibility with customers’
    premises

  • No tools needed for cleaning product changeover

  • Ability to process a large variation in chocolate and chocolate mass viscosities

REMELT SYSTEM

 

  • PTL Remelt systems are typically used with chocolate, with or without inclusions

  • They can be integrated with existing or new equipment to process rework in an automated manner

  • The complete unit is designed to be totally wash-down in line with other items in the PTL product range.

  • Guaranteed allergen clean downs are simple to perform

  • Mounted on heavy-duty wheels for ease of location and flexibility with customers’
    premises

  • No tools needed for cleaning product changeover

  • Ability to process a large variation in chocolate and chocolate mass viscosities

TEMPERING

Transitions between product types ie. dark to milk to white are easily achieved.

TEMPERERS

 

  • PTL WD Temperers accurately set up the
    formation of stable cocoa butter crystals, in order to ensure good gloss, hard snap and prolonged shelf life.

  • Extremely accurate temperature control is obtained, ensuring optimum temper is maintained at all times.

  • Full allergen cleaning capable.

  • Fast and simple cleaning

  • All stainless steel construction

  • Variable speed on temper and chocolate flow

  • Two-zone temperer cooling and
    reheating

  • All units have internal refrigeration units, allowing the units to be moved easily if required

TEMPERERS

 

  • PTL WD Temperers accurately set up the
    formation of stable cocoa butter crystals, in order to ensure good gloss, hard snap and prolonged shelf life.

  • Extremely accurate temperature control is obtained, ensuring optimum temper is maintained at all times.

  • Full allergen cleaning capable.

  • Fast and simple cleaning

  • All stainless steel construction

  • Variable speed on temper and chocolate flow

  • Two-zone temperer cooling and
    reheating

  • All units have internal refrigeration units, allowing the units to be moved easily if required

ENROBING

 

PTL has focused the enrober design on end-product accuracy, fast cleaning and changeovers and accurate temperature control.

ENROBERS

 

  • The PTL enrobers are designed for medium to  large-scale production and widths are customisable to your needs.

  • Designed following the GMA sanitary design guidelines

  • A unique feature is the ability to remove the complete carriage from the enrober onto a wash-down trolley, without the use of tools; it can then be thoroughly cleaned, greatly reducing downtime

  • The pump and filter system can also be removed with no tools

  • Enrobers can fully coat or bottom-coat only, and decorate a variety of products

  • The complete tank/pump and water jacketed pipe lines can also be easily removed and replaced with no tools

ENROBERS

 

  • The PTL enrobers are designed for medium to  large-scale production and widths are customisable to your needs.

  • Designed following the GMA sanitary design guidelines

  • A unique feature is the ability to remove the complete carriage from the enrober onto a wash-down trolley, without the use of tools; it can then be thoroughly cleaned, greatly reducing downtime

  • The pump and filter system can also be removed with no tools

  • Enrobers can fully coat or bottom-coat only, and decorate a variety of products

  • The complete tank/pump and water jacketed pipe lines can also be easily removed and replaced with no tools

COOLING

PTL Tunnels meet the latest standards in hygienic design, ensuring fast, simple and thorough cleaning throughout all areas of the tunnels.

COOLING TUNNELS – WASHDOWN

 

  • Cooling tunnels are constructed in stainless steel for durability, cleaning and hygiene purposes

  • Tunnels meet the latest standards in hygienic design, ensuring fast, simple and thorough cleaning throughout all areas of the tunnels From the hoods, beds, drive and evaporator sections, all areas can be accessed, cleaned and dried easily

  • In recent years the industry has seen a rise in allergen cases and an elevation in allergen regulations. PTL’s design focuses on eliminating areas where product and allergens can accumulate – by sealing areas, making items removable and/or enabling all parts of the tunnel to be washed. At the same time, PTL machinery provides optimal cooling efficiency to ensure that control and maximum production are achieved

  • Cooling tunnels are used to cool chocolate and compound, bar slabs, cookies and other food products

  • They have separate top and bottom cooling zones, with air cooling or glycol cool beds for more intense under-belt cooling

  • A variety of profile setups can be achieved,depending on the product beingprocessed and the heat loads
  • Tunnels are equipped with lift-up hoods (on both sides, depending on width) enabling easy access for cleaning
  • The evaporator is under-belt, hermetically sealed and washdown
  • There is a robust tracking system
  • PTL cooling tunnels can come with belt washers that in many cases clean the belt continually during production, meaning you can start and finish production with a clean belt and drive section

COOLING TUNNELS – WASHDOWN

 

  • Cooling tunnels are constructed in stainless steel for durability, cleaning and hygiene purposes

  • Tunnels meet the latest standards in hygienic design, ensuring fast, simple and thorough cleaning throughout all areas of the tunnels From the hoods, beds, drive and evaporator sections, all areas can be accessed, cleaned and dried easily

  • In recent years the industry has seen a rise in allergen cases and an elevation in allergen regulations. PTL’s design focuses on eliminating areas where product and allergens can accumulate – by sealing areas, making items removable and/or enabling all parts of the tunnel to be washed. At the same time, PTL machinery provides optimal cooling efficiency to ensure that control and maximum production are achieved

  • Cooling tunnels are used to cool chocolate and compound, bar slabs, cookies and other food products

  • They have separate top and bottom cooling zones, with air cooling or glycol cool beds for more intense under-belt cooling

  • A variety of profile setups can be achieved,depending on the product beingprocessed and the heat loads
  • Tunnels are equipped with lift-up hoods (on both sides, depending on width) enabling easy access for cleaning
  • The evaporator is under-belt, hermetically sealed and washdown
  • There is a robust tracking system
  • PTL cooling tunnels can come with belt washers that in many cases clean the belt continually during production, meaning you can start and finish production with a clean belt and drive section

BELT WASHERS

 

  • Belt washers can run continually whilst the line is in operation, or during wash-down periods, to wash and dry production belts, thus maximising production

  • The PTL belt washer uses rotating flap scrubbers for controlled scrubbing pressure. This can easily be set from gentle to firm

  • Cooling tunnel drive sections have an area designed to fit PTL belt washers for trouble-free running with constantly cleaned belts

  • The PTL belt washer can be removed easily on wheels’ with no tools

  • It can then be dismantled and easily cleaned to meet hygiene standards

DEPOSITING & MOULDING

PTL depositing and moulding equipment consists of modular components to form a variety of deposited and moulded chocolate products.

CHIP LINES

 

  • Chip depositors and lines are used to manufacture chocolate or compound chips, wafers, buttons or drops, chunks and ribbons in a very precise and controlled manner, onto a constantly moving belt

  • They deposit ribbons onto a belt, wherethey can then be cut or broken to size

  • Multiple-colour ribbons can be achieved

  • They create a ‘carpet’ of chocolate, which can then be slit and cut to size

  • Changing from one size of chip/wafer/
    button to another is simple, with parts that can be changed quickly and easily

  • The mesh deposit configuration ensures optimal belt usage

  • Chip depositors use servo drives for all deposit actions

  • Ability to change from dark to white chocolate in 20-30 minutes

CHIP LINES

 

  • Chip depositors and lines are used to manufacture chocolate or compound chips, wafers, buttons or drops, chunks and ribbons in a very precise and controlled manner, onto a constantly moving belt

  • They deposit ribbons onto a belt, wherethey can then be cut or broken to size

  • Multiple-colour ribbons can be achieved

  • They create a ‘carpet’ of chocolate, which can then be slit and cut to size

  • Changing from one size of chip/wafer/
    button to another is simple, with parts that can be changed quickly and easily

  • The mesh deposit configuration ensures optimal belt usage

  • Chip depositors use servo drives for all deposit actions

  • Ability to change from dark to white chocolate in 20-30 minutes

CLUSTER DEPOSITORS

 

  • Cluster depositors are used to manufacture chocolate clusters or bars, with inclusions directly onto a belt, or into cups or moulds

  • These units can produce moulded products or achieve a handmade cluster look with the benefits of automation

  • These units can deposit at high inclusion rates, and large whole-nut inclusions

  • PTL cluster depositors can be supplied as part of a moulding plant, or as stand-alone depositors

  • They use servo drives for all deposit actions

  • The cantilevered design enables the unit to be moved to different cooling tunnels to provide flexibility

ONE-SHOT DEPOSITORS

 

  • One-shot depositors are used to create chocolates centre-filled with creams, truffles, caramels, nut pastes or fondants

  • A unique feature is the colour graphic display, which gives operators the control to alter the product onscreen–prior to or whilst in production– simplifying operation and increasing the accuracy and consistency of the product

  • PTL one-shot depositors can be supplied as part of a moulding plant, or as stand-alone depositors

  • Seal-less pistons within the hoppers eliminate any chance of leakage or contamination

ONE-SHOT DEPOSITORS

 

  • One-shot depositors are used to create chocolates centre-filled with creams, truffles, caramels, nut pastes or fondants

  • A unique feature is the colour graphic display, which gives operators the control to alter the product onscreen–prior to or whilst in production– simplifying operation and increasing the accuracy and consistency of the product

  • PTL one-shot depositors can be supplied as part of a moulding plant, or as stand-alone depositors

  • Seal-less pistons within the hoppers eliminate any chance of leakage or contamination

INCLUSION DEPOSITORS

 

  • Inclusion depositors are used to manufacture chocolate bars, with or without inclusions

  • These units can deposit high inclusion rates and large whole-nut inclusions

  • PTL inclusion depositors can be supplied as part of a moulding plant or as stand-alone depositors

  • They use servo drives for all deposit actions.

MOULDING PLANTS

 

  • Automatic production of chocolate bars/tablets and pralines

  • The moulding plants can consist of plain chocolate depositors, inclusion depositors and one-shot depositors, as well as cooling sections, plaque feeding and demoulding

  • The design includes the ability to undertake simple cleaning and fast changeovers on the line, minimising downtime

  • The operation of the line is via a very user-friendly graphic control system

MOULDING PLANTS

 

  • Automatic production of chocolate bars/tablets and pralines

  • The moulding plants can consist of plain chocolate depositors, inclusion depositors and one-shot depositors, as well as cooling sections, plaque feeding and demoulding

  • The design includes the ability to undertake simple cleaning and fast changeovers on the line, minimising downtime

  • The operation of the line is via a very user-friendly graphic control system

FEEDER MIXERS

 

  • Feeder mixers are used to combine measured amounts of chocolate and inclusions inline, to be fed into a depositor

  • First, chocolate/compound is fed into the feed end of the screw chamber. Then a separate dry screw feeder delivers dry products to the mixing screw

  • The main mixer feeds and mixes the product to the outlet end. This is then directed into the depositor hopper

  • PTL feeder mixers can also be used for mixing colour and flavour

Contact us

+1 262 349 0309
+64 9 274 3514
info@ptlmachinery.com
www.ptlmachinery.com