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SMC, the world leader in pneumatic automation systems, has a trusted partnership with confectionary and chocolate producers and their machine builders. This means we work not only in harmony with the machine builder’s needs for the process sector of the chocolate industry, but also with the final chocolate producing companies ready to process the cocoa beans and to deliver the final chocolate products.
Here you can see an overview of the whole process followed by companies operating in the chocolate industry, from cleaning the beans, up to packaging.
The key aspects of the process such as viscosity, temperature and line-process speed are the factors to be taken care of, so as to guarantee the excellence of the final product. Controlling and monitoring these parameters will help not only in reducing machine downtime and unplanned stoppages, but also identifying optimum process conditions, leading to improved productivity and premium quality chocolate products.
Coating, moulding & enrobing
Impurities in cocoa beans, and other additional ingredients, are unacceptable for a fine-quality chocolate, and that’s why the sorting stage is so important. For this task, reliable industrial chocolate machines and efficient processes are required, and SMC is the right partner to provide you with the best solutions.
Ensure the right quality of the air with a product adapted to food environments
Sanitise compressed air
Control temperature of water cooling system
Control the brush for cleaning the lens
Achieve high speed sorting
Get a high speed transfer solution
While sorting is responsible for the selection of the best candidates, achieving the right flavour of chocolate depends heavily on the roasting stage, where temperature is the dominant factor. With the products that SMC offers to the chocolate making industry, you can be sure to guarantee perfect process control.
Withstand high temperature
Resist corrosion and high temperature
Guarantee the endurance of the piping
Ensure longer lifetime thanks to the standardised connection
Get a multifunction acting, resistant to high temperatures with clean design
After grinding has taken place, the next stage for the cocoa paste is refining. These complex machines do the job of creating a smooth and homogeneous liquid with the right particle size to get the perfect texture, needing precise control of the rollers that can only be achieved with quality equipment.
Ensure a long life operation of the water circuit control system
Match the air standardisation requirements with a modular and uniform design
Control water valves and general pneumatic circuits
Avoid foreign matter accumulation
Ensure excellent product resistance to typical cleaning agents
In order to volatilise the remaining acetic acid of the chocolate paste and develop its flavour, conching equipment needs precise temperature and speed control, as well as reliable operation over time, since the process takes several hours, or even days. SMC’s products can allow your industrial chocolate making machines to reach a very high precision level in this step while helping you to increase energy efficiency.
Open and close the valve for chocolate mass
Control the flow of the water circuit
Monitor flow and temperature of cooling water circuit
Fat crystals in the chocolate must be stabilised to avoid undesired features such as blooming, crumbly texture or dull appearance. To carry out the delicate operation of heating and cooling the chocolate, you can trust our equipment to ensure the precision and control that the industrial chocolate tempering machines require in this part of the process.
The final step before cooling can vary depending on the product, but no matter if you need to block and engage moulds, or ensure the right belt tension, our products will be there to help you with the task.
Level up your compressed air management
Combine it with FRL units to achieve a safe solution
Carry out gripping operations with a lightweight and compact solution
Save space and weight and improve cycle times
Eliminate electricity charge for plastic moulds
Increase cleaning efficiency of the moulds
By Paolo Tornavacca, Client Group Manager, SMC Italia
MARCH 2022 Refining is arguably the most important process in chocolate production as it determines the consistency and texture of the final product. We know from experience that only by using high-quality, high-performance industrial control and automation solutions, backed up with global support on a local level, will builders of chocolate refining machinery succeed in gaining market share.
By Wim de Vos, Sales Engineer, SMC Belgium
MARCH 2022 HACOS has its factory in Malle, Belgium, a country renowned worldwide for its excellence in chocolate. However, while there are more than 320 chocolatiers in Belgium, the reach of HACOS extends way beyond its own borders - the company today exports to more than 70 countries. As one of the world’s top 5 chocolate manufacturing machine builders, HACOS produces systems for processes that include moulding, depositing, enrobing, spinning, melting and tempering, and decorating - essentially everything required to transition from raw chocolate block to refined end product.
By Karl-Heinz Ursch, Senior Sales Expert, SMC Austria