Exapro stands as a trusted marketplace for used industrial machinery, offering professionals a curated selection of chocolate machines that cater to diverse production needs. Ranging from the traditional bean-to-bar process to mass chocolate production, these machines are sourced from reputed manufacturers like Bühler, NETZSCH, and Selmi, ensuring impeccable quality and performance.

Pricing is transparent and competitive, with machines available from a €11,000, suiting budding chocolatiers, to advanced units at €45,000, tailored for large-scale producers. What sets Exapro apart is its commitment to quality, ensuring every machine, irrespective of its price point, meets rigorous industry standards.

Whether you’re an artisan crafting gourmet chocolates or a large manufacturer aiming for high-volume output, Exapro’s vast array provides a perfect match. Machines on offer ensure consistency, precision, and scalability, transforming the intricate art of chocolate-making into a seamless process. With Exapro, chocolatiers not only invest in machinery but also in reliability, efficiency, and the promise of delightful chocolate products for consumers.

Discover the world of chocolate machinery on Exapro, where innovation meets tradition, all in the pursuit of chocolate excellence.

Confitech RCN300 Chocolate production machine

Year: 2010

Chocolate coating machine Dispensing, chocolate coating unit - CONFITECH chocolate coating machine - tank for chocolate - pump for chocolate - set of pipelines for feeding chocolate - pump for chocolate - conditioner Belt width 1540mm Working width 1480mm

Nagema 813 Chocolate production machine

Year:

Belt width 800 mm
Cooling System Yes



FBM MAESTRIA 60 Chocolate production machine

Year: 2014

Belt width 0 mm
Cooling System Yes

Stephan UM12 cutting, mixing, kneading, emulsifying

Year: 2016

Introducing the Stephan UM12 machine: - Manufacturer: Stephan - Model: UM12 - Year of Manufacture: 2016 - Technical Condition: Good - State: Visible Key Features: - Versatile machine for cutting, mixing, kneading, and emulsifying - Equipped with a vacuum system - Double jacket ensures the vacuum system operates at the desired temperature This Stephan UM12 machine is a reliable choice …

MOULDING LINE FOR SOLID BARS (WITH OR WITHOUT GRANULAT) AND CHOCOLATE SHELLS:

Year: ~ 2018

MOULDING LINE FOR SOLID BARS (WITH OR WITHOUT GRANULAT) AND CHOCOLATE SHELLS: 1. Infeed conveyor for moulds (2018) 2. Sollich tempering machine 200FD (1985) (new cooling and electrical system (2018), completly revision (2018)) 3. Melting tanks (2 x 1800 kg) (2018) 4. Chocolate pump 5. Knobel depositor CCM-9 for chocolate or fillings (1996) 6. Agitator for chocolate in hopper (2020) …

Enrobing line Sollich UT 320 + Minitemper Sollich 100F

Year: 1990

ENROBING LINE SOLLICH : * Minitemper Sollich 100F (1990) * Enrobing line Sollich UT320 (1990) * Frigo Sollich (1990) The line is still working. In good working condition.

Sollich UT 420 Chocolate production machine

Year: 1989

Belt width 20 mm
Cooling System No


FIMA Duo Chocolate Tablet Wrapper

Year: 2010

The DUO packaging machine from FIMA (OPM) - Italy is designed for the packaging of solid chocolate bars with or without solid inclusions.



Keychoc Infinity AML-2 with 2 AX Chocolate production machine

Year: 2018

The INFINITY AML-2 Automatic Solid Chocolate Moulding Line is designed to produce any solid chocolate moulded item using standard 275 x 175mm or 275 x 135mm polycarbonate chocolate moulds. Chocolate Bar Manufacturing Line. It can deposit up to 100g per second with a maximum throughput rate of 900 moulds per hour. Manufactured December 2018, delivered January 2019. The INFINITY AML-2A …

Nielsen AEN 100 Chocolate production machine

Year:

Nielsen AEN 100 chocolate sharpener: - very good condition, after renovation - new electrical installation Tempering machine complete with: - tank - pump - pipeline

FBM Tempering Machine - Proxima 25kg

Year: 2020

Continuous tempering machine PROXIMA 25KG 380v 50hz 3phase equipped with heated vibrating table, night cycle, electronic dosing device with pedal, timer and dosing repetitions (+ extra included removable auger dosing head suitable for moulds 275mmx175mm)

Selmi R200 chocolate enrobing belt for tempering machine

Year: 2011

Introducing the Selmi R200 chocolate enrobing belt for tempering machine: - Manufacturer: Selmi - Model: R200 - Year of Manufacture: 2011 - Technical Condition: Good - State: Visible - Description: This machine is in very good condition and has only been used a few times. Ideal for chocolate enrobing and tempering tasks. Year of manufacture is 2011. Don't miss out …

Pomati One-Shot Depositor OSD Chocolate production machine

Year: 2017

Pomati One-Shot Depositor Model OSD Year 2017 In excellent condition Single phase 230 volts The Pomati One Shot Zero is suitable to dispense chocolate and ganache Each having different thickness and consistency Deposits directly into polycarbonate moulds, blisters or trays, and thus yielding end products that are filled up to 80%. Capacity - 100 chocolates per minute this extra information …


SOLLICH ZK 1000 Chocolate production machine

Year:

Belt width 1000 mm
Cooling System Yes


Exapro's Guide to Chocolate Machines in the Food Processing Sector

For professionals in the food industry, particularly those keen on confectionery and the art of chocolate making, the right machinery is at the core of their operations. But acquiring top-of-the-range equipment can sometimes be a daunting financial undertaking, especially when you’re starting or expanding. Enter Exapro – your trusted marketplace for used industrial machinery.

At Exapro, we believe that every professional deserves access to the best tools without breaking the bank. The dynamic food processing sector, with its ever-evolving demands, is no exception. So, if you're aiming to dive into the delightful world of chocolate production or perhaps expand your current operations, our collection of chocolate machines stands ready to serve.

What is a Chocolate Machine?

A chocolate machine, in the realm of food processing, is a broad term that covers various equipment used in the making of chocolate. It can range from machines that roast cacao beans, conche (refining the texture), temper (crystallisation of cocoa fat), and mould the chocolate into desired shapes and sizes. For those aiming to produce chocolates in large quantities, having machinery that's precise and efficient is paramount. Machines for coating confections with chocolate or those designed to fill chocolates with assorted fillings, for example, pralines, are also classified under this category.

Why Exapro?

At Exapro, we offer a curated selection of used industrial chocolate machines nestled within our broader category of food processing equipment. Sourcing from renowned manufacturers and vetting each listing, we ensure our marketplace is synonymous with quality and reliability.

Opting for used machinery through Exapro not only provides significant cost savings but also ensures rapid availability, bypassing the usual lead times associated with brand-new equipment purchases. The chocolate machines listed on our platform range between a modest €11,000 to a more premium €45,000. This variation reflects the diversity in the machinery’s capacity, brand, age, and specific functionalities.

In the intricate journey of chocolate creation, every step is pivotal. From the initial roasting of cocoa beans to the final glossy sheen on a chocolate bar, the machinery you employ can make all the difference. So, whether you're setting up a new chocolate factory or upgrading your existing setup, consider the economical and efficient option.

But what truly sets Exapro apart is the blend of transparency, expertise, and personalised service. Our team understands the nuances of the chocolate industry, ensuring that buyers and sellers are matched perfectly. And, while our platform is digital, our ethos is deeply human, centred on building trust, understanding needs, and ensuring that every transaction is seamless.

For those diving into the rich world of chocolate production or even established chocolatiers looking to upgrade or diversify their machinery, Exapro is more than just a marketplace—it’s a partner, guiding you towards choices that mould success. Explore Exapro today, and let us be a part of your journey.

 

Advantages of Chocolate machines

Chocolate machines, integral to the process of crafting delicious chocolate products, come with a host of advantages. From improving the efficiency of production to ensuring consistency in the final products, these machines have transformed the art and science of chocolate-making. Here are some of the main advantages of chocolate machines:

Consistency and Quality Control: Chocolate machines help produce batches of chocolate with uniform taste, texture, and appearance. This consistency is crucial for brands aiming to offer the same delightful experience to their customers every time.

Efficiency and Speed: Manual chocolate production can be time-consuming. Machines expedite the process, allowing for larger quantities to be produced in shorter periods. This is especially beneficial for businesses that have high production demands.

Precision: Whether it's tempering chocolate to the perfect crystalline structure or moulding it into intricate shapes, machines offer a precision that's hard to achieve manually. This ensures products that look as good as they taste.

Scalability: With the help of machines, chocolate manufacturers can easily scale up their operations. For instance, a business can quickly transition from producing hundreds of chocolates a day to thousands, catering to growing demand.

Cost-Efficiency: While there's an initial investment involved in purchasing the machine, the increased output and reduced manual labour often result in cost savings in the long run.

Innovation and Versatility: Modern chocolate machines come with features that allow for experimentation. Chocolatiers can try different fillings, coatings, and moulds, leading to innovative products that can set them apart in the market

Safety and Hygiene: Automated machines minimise human contact with the product, leading to a more hygienic production process. Moreover, machines equipped with safety features reduce the risk of workplace accidents.

Energy Conservation: Many contemporary chocolate machines are designed to be energy-efficient. This not only reduces operational costs but is also better for the environment.

Waste Reduction: Machines can be calibrated to use ingredients optimally, ensuring minimal wastage. Additionally, any defective products can often be remelted and reused, ensuring resource efficiency.

Skill Augmentation: While the artistry of a chocolatier is irreplaceable, machines can augment their skills, allowing them to focus on innovation, flavour profiles, and other nuances while the machinery handles the repetitive tasks.

Chocolate machines revolutionise the way chocolatiers operate, offering a blend of artistry and technology. Whether it's a small artisanal setup or a large-scale manufacturing unit, these machines play a pivotal role in ensuring the magic of chocolate reaches countless enthusiasts in its finest form.

 

Main machine parameters of Chocolate machines

When considering chocolate machines for purchase or understanding their operation, it's important to be familiar with their primary parameters. These parameters provide insights into a machine's capabilities, suitability for specific tasks, and overall performance. Here are the main machine parameters for chocolate machines:

Capacity: This refers to the amount of chocolate (usually in kilograms or tons) the machine can process or produce within a specific timeframe. For instance, a tempering machine might have a capacity of processing 100kg of chocolate per hour.

Power Rating: This indicates the electrical power requirement of the machine, generally stated in kilowatts (kW) or horsepower (HP). It helps determine energy consumption and compatibility with electrical sources.

Temperature Range: Especially important for tempering machines, this parameter indicates the range of temperatures the machine can operate within. Proper tempering is crucial for achieving the desired crystal structure in chocolate.

Speed/Agitation Rate: For machines that mix or refine chocolate, this parameter denotes how fast the internal mechanisms (like mixers or grinders) operate, usually measured in revolutions per minute (RPM).

Pressure Range: Relevant for machines that use pressure, like certain types of moulding machines. It's expressed in bars or pounds per square inch (PSI).

Size and Dimensions: This provides the physical measurements of the machine, ensuring it fits within the allocated space in a production facility.

Weight: The total weight of the machine, which might be crucial for transportation, installation, and determining floor support needs.

Conching Time: For conching machines, this parameter specifies the typical duration the machine takes to refine the chocolate's texture and flavour.

Mould Specifications: For moulding machines, details about the type, size, and number of moulds the machine can handle simultaneously.

Efficiency/Throughput: This denotes the overall efficiency of the machine in terms of output quality and quantity against the input provided.

Material Composition: What materials the machine is made of, such as stainless steel, which can be important for hygiene, durability, and product purity.

Maintenance Intervals: The recommended time intervals at which the machine should be checked, serviced, or parts replaced to ensure optimal performance.

Safety Features: Details of in-built safety mechanisms or features that protect operators and ensure safe operation.

Connectivity and Automation: For modern machines, details on how they can be integrated into larger automated systems or connected to networks for monitoring and control.

Cooling System: Details on how the machine cools the chocolate, if applicable, whether it uses water-cooling, air-cooling, or other methods.

When choosing or working with chocolate machines, understanding these parameters can guide decisions, ensure compatibility with production needs, and maintain optimal operational efficiency. It's always a good idea to consult with manufacturers or experts when assessing these parameters to ensure the right fit for specific chocolate-making requirements.

 

Area of Use

Chocolate machines, with their diverse range and capabilities, find application in various areas of the chocolate and confectionery industry. Here's a breakdown of the primary areas of use for these machines:

Bean-to-Bar Production: This is the traditional and comprehensive method of chocolate making where the entire process, starting from the raw cacao beans to the finished chocolate bars, is conducted in-house. Machines in this category can include roasters, winnowers, grinders, conches, and tempering units.

Mass Production: Large-scale manufacturers that produce chocolates for mass consumption utilise machines that can handle vast quantities. These often include advanced moulding lines, enrobers, and cooling tunnels to churn out thousands of chocolates in a short span.

Artisanal or Boutique Chocolatiers: Small-scale producers who focus on handcrafted, gourmet chocolates often use a combination of manual techniques and machinery. Here, tempering machines, small-scale conches, and specialised moulding equipment might be prevalent.

Praline & Filled Chocolate Production: Machines specific to creating filled chocolates or pralines, like depositor machines or one-shot systems, are essential here. They allow for simultaneous deposition of chocolate and fillings such as ganache, caramel, or fruit pastes.

Chocolate Coating & Enrobing: For products like chocolate-covered nuts, fruits, biscuits, or confections, enrobing machines are utilised. They provide a uniform coating of chocolate over the items as they pass through a chocolate curtain and a cooling tunnel.

Compound Chocolate Production: Compound chocolate, which often substitutes cocoa butter with other fats, requires machinery tailored to its unique composition. Compound mixers, and specific tempering or cooling systems, can be essential here.

Decorative & Speciality Chocolates: For chocolates with intricate designs, decorations, or unique shapes, specialised moulding machines or decorating equipment are used. This might also involve machines for spraying or brushing coloured cocoa butter.

Research & Development Labs: In R&D labs where new chocolate formulations or products are developed, small-scale versions of standard machines (like lab conches or temperers) are used to test and refine recipes.

Chocolate Refining: For improving the texture and mouthfeel of chocolate, refiners or ball mills are used to grind the chocolate until the particle size reaches a silky smooth consistency.

Cocoa Processing: Before chocolate production begins, cacao beans undergo several processes. Machines for roasting, cracking, winnowing, and grinding are integral to this initial phase of chocolate-making.

Educational Institutes: Culinary schools or institutions offering courses in chocolate making may have a range of machines to provide hands-on experience for students.

Each of these areas of use requires specific machines or combinations of machines tailored to the production needs. It's essential to identify the precise requirements based on the intended application to ensure optimal results and efficiency.

 

Leading Manufacturers of Chocolate machines

The realm of chocolate machinery has some notable manufacturers known for their quality, innovation, and reliability. Here are some of the key players in the industry:

Bühler Group: A Swiss company renowned for its chocolate production machinery, including its state-of-the-art refining, conching, moulding, and enrobing machines.

NETZSCH: Specialises in wet grinding and dispersing technologies. They offer a range of chocolate refining machines, including their renowned ChocoEasy system.

Savage Bros. Co.: Based in the USA, they produce a range of confectionery machinery including chocolate melters, temperers, and enrobers.

Selmi: An Italian manufacturer known for high-quality chocolate tempering, enrobing, and depositing machines, particularly popular among artisanal chocolatiers.

Aasted: A Danish company, Aasted offers a wide range of chocolate production solutions, including tempering machines, enrobing lines, and moulding plants.

Gami Srl: Another Italian player specializing in chocolate tempering machines and enrobing equipment.

Fbm: Based in Italy, they offer a range of machines tailored for small to medium-scale chocolate production, including grinders, temperers, and enrobers.

Dedy GmbH: A German manufacturer known for their compact and versatile chocolate tempering machines and enrobers, especially suitable for smaller producers or labs.

Royal Duyvis Wiener: This Dutch company offers a wide range of solutions for cocoa and chocolate processing, including refining, conching, and tempering equipment.

Sollich: Renowned for their tempering technology and enrobing lines, Sollich is a German giant in the chocolate machinery space.

CMC: Chocolate Machinery Company (CMC) offers an array of machines tailored for artisanal chocolate producers, including melters, mixers, and depositors.

JAF Inox: Part of the TNA group, this Brazilian company offers complete bean-to-bar chocolate production systems.

Tomric Systems: While more recognized for their moulds, they also provide a range of chocolate equipment, including tempering machines.

These are just a few of the renowned manufacturers in the chocolate machinery sector you may find on Exapro. When selecting a manufacturer, it's crucial to consider machinery compatibility with production needs, and the availability of spare parts. You can always contact our team for more information. So don’t hesitate and dive into our extensive collection today and discover machinery that aligns seamlessly with your production goals and financial plans!