ONE-SHOT JELLY AND FONDANT LINES
One-Shot jelly and fondant lines are based on the proven principle of moulding a filling and a shell in one working step. Since jelly and fondant products require a different molding temperature than chocolate products, and occasionally different temperatures are also needed for the filling mass and the shell mass, Böhnke & Luckau has developed a heating system for
their one shot depositor that allows two completely different temperatures. The products are moulded into silicon moulds. After products have been cooled and demoulded they are transferred to a sugar sprinkler, enrober or directly to packaging.
One-Shot jelly and fondant lines are based on the proven principle of moulding a filling and a shell in one working step. Since jelly and fondant products require a different molding temperature than chocolate products, and occasionally different temperatures are also needed for the filling mass and the shell mass, Böhnke & Luckau has developed a heating system for
their one shot depositor that allows two completely different temperatures. The products are moulded into silicon moulds. After products have been cooled and demoulded they are transferred to a sugar sprinkler, enrober or directly to packaging.
- Different moulding temperatures of shell/ filling masses
- Chocolate and jelly on one line
- High moulding temperatures
- Quick changeover
- Modular design
| Capacity | 300 kg/h – 1 500 kg/h |
| Working Width | 275/ 425/ 600/ 800/ 1 000 mm |
| Velocity | up to 28 moulds/minute |
| Type | Fully-/ Semi-automatic, race track/ in line |
| Options | Chocolate, sugar sprinkler |