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 fatcream, caramel, fondant, chocolate, nougat, gianduja or truffle masses. Nut inclusions are also possible. What makes our lines so special is the precise mould clamping unit and the servo lifting station, which allow for filling rates of up to 70%.
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 fatcream, caramel, fondant, chocolate, nougat, gianduja or truffle masses. Nut inclusions are also possible. What makes our lines so special is the precise mould clamping unit and the servo lifting station, which allow for filling rates of up to 70%.
- A variety of filling masses possible
- Nut inclusions possible
- Triple-Shot available
- Blister form option
- High filling ratio
| Capacity | 300 kg/h – 2000 kg/h |
| Working Width | 275/ 600/ 800/ 1 000/ 1 200/ 1 500 mm |
| Velocity | up to 28 moulds/minute |
| Type | Fully-/ Semi-automatic, intermittent/ continuous running, race track/ in line |
| Options | Blister moulds, seafruit effect, ingridientsinfeeder, mould heating paternoster, Triple-Shot |