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Couverture Filling Line

Couverture Filling Line

At İnnovas Makine, we serve as your solution partner in the production of couverture chocolate, which is frequently preferred for professional use, with our professional equipment throughout the process from mold filling to the packaging point, enabling chocolate to be produced in the desired weight and shape.

Line Sections

1. Heating Tunnel

In the heating tunnel, empty molds are heated to the set filling temperature using ceramic heating elements. The temperature of the ceramic heaters is controlled by current-controlled drives, and the system is thermally insulated.

2. Depositor

Simultaneous filling from multiple points prevents the formation of bubbles. A one-shot or solid depositor can be used optionally. A weight accuracy of ±1.5 g is provided. Thanks to speed- and position-controlled agitators, different speeds can be set according to the type of chocolate, while position control of the agitator can also be performed.

Thanks to servo-controlled pistons, position information is not lost when power is interrupted and restored. The piston diameter and number can be configured according to the project.

3. Vibration Unit

In this unit, the vibration speed can be adjusted in the up-down and left-right directions, while the speed of the vibration conveyor belt can also be adjusted. The vibration unit is operated and adjusted via the main PLC and touchscreen.

4. Cooling Tunnel

In the fully stainless-steel cooling tunnel, which provides high insulation and energy efficiency, molds are placed in a quantity calculated according to the specified cooling time and capacity. Intralox ThermoDrive® technology is used for the modular belt inside the tunnel. The covers can be opened from both sides, providing a hygienic structure that is easy to clean. The cooling tunnel has 6 separate cooling zones that can be adjusted according to the desired temperature. It features a high-efficiency water-coil cooling system with multiple fans.

5. Automatic Mold Transfer

At the exit of the cooling tunnel, the molds are automatically transferred to the flexing and demolding unit. This unit may vary depending on the project scope.

6. Flexing and Demolding

In this area, each corner of the chocolate mold is pushed upward by pneumatic cylinders to flex the mold. In this way, the chocolate demolding process is successfully completed.

The automatic mold unloading system, equipped with a servo-driven motion system, uses vacuum generated by a blower to hold and remove the chocolates from the molds by means of vacuum suction cups. A 6-axis articulated robot is used here. This unit may vary depending on the project scope.

For information about the couverture filling line and project details, you can contact our team.

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About Us

As INNOVAS, we are a company that always acts with a passion for innovation and strives to push boundaries. We design and manufacture molding lines, chocolate processing machines, depositors, and equipment for the chocolate industry; conveyor systems and special robotic solutions for the food industry. Our business ethics are built on providing our customers with product innovation, technology leadership, and close, long-term customer relationships.

To meet all of our customers' needs and ensure their satisfaction, we guarantee fast and efficient after-sales service, regardless of their geographic location. In 2019, we moved to a 1200 m2 indoor area in Sakarya to meet our production capacity and have been delivering our machines to various countries such as Turkey, Azerbaijan, Germany, Serbia, Hungary, Morocco, Egypt, Algeria, Jordan, and more.

We have a team of experts specializing in innovation and customization, and we are pleased to work with our customers to provide customized and innovative solutions. We look forward to working with you to design bespoke solutions that meet your unique needs. Please do not hesitate to contact us; we are eager to work with you.

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