Wide image of Trikno CAD Depositor machine.

processes

Chocolate Depositor Machines

Chocolate depositing is where chocolate is portioned with accuracy into moulds or across a belt. It underpins the production of solid bars, truffles, filled pieces, and decorated assortments. Getting it right means precise dosing, stable flow, and clean release, all while keeping raw material use under control.

At Premier Forrester, we have over 25 years of experience in recommending and configuring chocolate depositor machines for our clients.

Chocolate depositing machines come into play whenever chocolate needs to be portioned for shaping or filled applications. A single setup might handle plain bars one day and multi-layered shells the next.

Our years of experience allow us to match the right equipment to your products, capacity, and production space. Our engineers make sure the new machinery connects smoothly with existing tempering, cooling, and handling systems, so the line works as a unit rather than in isolation.

Chocolate depositing equipment

Engineered for precision and versatility, our depositing systems handle everything from solid bars to multi-layered pralines. With options for inclusions, decorations, and flexible line integration, each unit ensures accurate dosing, consistent finish, and smooth production flow.

Depositing systems

Solid format units: Standard bars with reliable weight and finish.
One-shot systems: Shell and filling in one step, perfect for truffles or pralines.
Inclusion units: Handle chocolate with nuts, fruit, or similar additions.
Hybrid machines: Switch between chocolate with inclusions or plain flow.
Multi-shot options: Double- or tri-shot for layered or multi-centre pieces.
Drop format units: Controlled drops of chocolate directly onto belts.

Line enhancements

Decorator machines: Precise surface designs that hold at speed.
Free-dressing setups: Depositing directly onto enrobing lines for flexible shapes.

Vibration tables: Level chocolate in moulds, remove air pockets, and improve finish

Need to know

Chocolate depositing: need to know

Close-up of industrial depositing machine dispensing liquid chocolate through multiple nozzles.

Blockers and bottlenecks: Throughput often stalls where depositing and cooling are out of sync.
Variation: Solid, filled, and layered chocolates each call for a different unit or tooling change.
Batch size: Short runs benefit from flexible machines; large operations demand high-speed dosing.
Integration: Output must balance with upstream tempering and downstream cooling.
Efficiency: Tight dosing not only improves consistency but also reduces waste.

Get in touch

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Talk to us about chocolate depositing

We specify, source, and integrate depositing equipment, from single machines to full lines. Working with Trikno & Wolf Chocolate Machinery, we offer systems designed for accuracy, speed, and reliability.

Our exceptional service team is also available to provide comprehensive after-sales support and advice.

If you are upgrading an existing setup or planning a new line, contact us. We will help you choose a configuration that supports your output targets and delivers consistent returns.

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