Double Layer Chocolate Bar Production Line: Fully Automatic Manufacturing Machine

A fully automatic double layer chocolate bar production line is a sophisticated system designed to manufacture two-layered chocolate bars with high efficiency and precision. These systems combine multiple processes into one continuous operation, from chocolate tempering to final packaging.

Key Components

1. Chocolate Tempering Machines (for each layer)

   • Precisely controls temperature to create stable cocoa butter crystals

   • Typically includes separate tempering units for each chocolate type/layer

2. Double Layer Depositing System

   • Sequential or simultaneous depositing of two chocolate layers

   • Precision nozzles for accurate layer thickness control

   • Often includes weight control systems

3. Cooling Tunnel

   • Multi-zone temperature control for proper crystallization

   • Conveyor system with adjustable speed

4. Demolding Unit

   • Automated removal of solidified chocolate bars from molds

   • Often includes vibration or tapping mechanisms

5. Packaging System

   • Automatic wrapping and boxing

   • May include quality inspection sensors

Production Capacity

Standard lines typically offer:

• 500-1,200 kg/hour production capacity

• 30-120 bars per minute (depending on size)

Advantages

• High Efficiency: Continuous production with minimal manual intervention

• Consistent Quality: Precise control over layer thickness and composition

• Flexibility: Quick changeovers between different recipes and bar sizes

• Hygienic Design: Easy to clean, often with CIP (Clean-in-Place) systems

Applications

• Dual-flavor chocolate bars (e.g., milk/dark chocolate combinations)

• Chocolate bars with different textures (crispy/creamy layers)

• Functional chocolate bars with separate nutrient layers