SEMI-AUTOMATIC LINES Böhnke & Luckau offers semi-automatic lines as an introduction to the industrial production of chocolates. This line consists of at least one mould transport channel with a mould lifting station and one depositor. There are several expansion...
DROP AND BUTTON LINES Due to their large surface area, chocolate and compound drops can easily be melted for further processing. Additionally these drops are easy to dose. They are produced on drop lines, which are a combination of a drop depositor and a cooling...
COOLING CHANNELS A Böhnke & Luckau cooling channel is used in the industry mainly to cool drops, enrobed products, chocolate strings, croquant brittle and vermicelli. It can be equipped with several cooling zones. The method and amount of cooling is adjustable by...
SHELL MOULDING LINES Confectionary companies use Böhnke & Luckau shell moulding lines to reach the highest possible filling ratio of chocolate products. The integrated shell maker allows the production of stable chocolate shells of adjustable thickness. In a...
ONE-SHOT LINES The One-Shot method is known in the confectionery industry as the process of moulding a filled chocolate piece in one working step. On a Böhnke & Luckau One-Shot line, pralines, tablets, bottles, balls, and many other shapes can be filled with...
TABLET MOULDING LINES A tablet moulding line is used for the production of a large variety of chocolate tablets, including plain, filled, and fruit- and nut inclusions. The line is equipped with a heavy ribbon depositor. The heavy ribbon depositor features a moving...
