Working principle and precautions of chocolate spreader machine

Chocolate spreader machine is used to evenly spread chocolate particles, nuts, dried fruits and other ingredients on the chocolate products. It usually works as follows:

Chocolate heating and liquefaction: First, the chocolate is heated to a liquid state to facilitate the subsequent dusting process.

Delivery system: The liquid chocolate is delivered through the delivery system to the sprinkling device.

Spreader: The spreader usually consists of a rotating spreader or spreader, and as the chocolate passes through these devices, the ingredients are evenly spread on the surface of the chocolate.

Cooling curing: The chocolate products with the ingredients will undergo a cooling curing process, so that the ingredients are fixed on the surface of the chocolate.

When using a chocolate sprinkling machine, note the following:

Cleanliness: It is essential to keep equipment clean and hygienic, especially to clean it thoroughly before and after use to prevent cross-contamination.

Chocolate quality: The use of high-quality chocolate is an important factor in ensuring the taste and quality of the final product.

Ingredient quality: Choose fresh, clean ingredients and ensure they meet food safety standards.

Operation specifications: When operating the device, follow the instructions and operating regulations to avoid equipment damage or safety accidents caused by misoperation.

Maintenance: Regular maintenance of the equipment, to maintain the normal operation of the equipment components, extend the service life of the equipment.

Safety protection: Pay attention to safety protection measures when using to avoid injury or accidents to operators.

Please note that different models of chocolate snack food spreader may have slightly different working principles and operating points, so before use should read the equipment instructions in detail and strictly follow the operating requirements to operate.