Used Chocolate Depositor for sale (132)

Condition: good (used), Year of construction: 2013, Cabinplant MHW 40-24 Multihead Weigher and Cabinplant Depositor/Distributor Machine functions: - Product is fed to infeed system, consisting of an elevator; - The elevator is controlled by the infeed sensor of the multihead weigher; - The multihead weighing machine discharges weighed out portions to Distributor / Depositor; - Distributor / Depositor distributes portions, orientates the product and dumps finished portions into a thermoforming machine or traysealer; Kdsdpfx Aaewyu Trebsu This line consist of the following equipment:  - SS Stair; - Infeed conveyor belt; - SS Platform; - Cabinplant MHW 40-24 Multihead Weigher; - Cabinplant Depositor / Distributor; Cabinplant MHW 40-24 Multihead Weigher Manufacturer: Cabinplant Model: MHW 40-24 Year: 2013 Capacity: 150-500 gram Weighings/min.: Up to 120 Pan Size: 4 liter Number of pans: 24 Machine Dimensions LxWxH: 2.200x2.125x2.500 mm Machine Weight: 1.100 kg. Multihead Weigher is fully checked and serviced by Cabinplant Cabinplant Depositor / Distributor Manufacturer: Cabinplant Model: Sausage Depositor Year: 2014 Capacity: 150-500 gram Weighings/min.: Up to 120 Filling Capacity: 2x5 movable pitch

Condition: good (used), Used chocolate machine SKU: 10372 Placed on a platform Kdodpfx Aasd Rnk Nobou Material: Stainless steel Various containers with double coat, a funnel with double coat Stainless steel control cabinet Pumps, piping A container approx. 200L with anchor agitator with wall abstinfers

Condition: good (used), JKV Hermes JKV100 Chocolate tempering machine Kodpfx Aowcrqyjabsdu Serial: 15070597 2015, Stainless, chocolate tempering moulding machine with vibratory table, adjustable temperature controls, mobile, 3Ph

Condition: used, Year of construction: 2003, Seewer Rondo Croissomat SCMG for the production of filled and unfilled croissants, the pneumatic filling depositor deposits soft to firm fillings in two to four rows. It even processes fillings with small pieces of fruit or vegetables without difficulty year of build 2003 for filled and unfilled croissants laminated and non-laminated doughs up to 900 unfilled croissants per row per hour (max. 4.500 units), two to five rows up to 700 filled croissants per row per hour (max. 2.800 units), two to three rows Kedpewgwwgsfx Aabedu calibrator year of build 1997 pneumatic filling depositor year of build 2006 usable dough-sheet width approx. 530 mm speed of conveyor belt 9 m/min 1 stamping knife is included, additional stamping knives are available on request pictures BEFORE reconditioning

Condition: excellent (used), Year of construction: 2013, Haas-Mondomix -Buhler , A-15, 2013, continuous aerator for mixing and whipping, marshmallow & nougat, choco pie, chocolate and creams for sugar confectionary and bakery Kedpfx Aef Azwzeabjdu with Touch screen control, with product pump In good condition. with mondotherm

Condition: excellent (used), Year of construction: 2024, S/S. COMPLETE TETRA PACK ICE CREAM PLANT. 1 x Complete Tetra Pak ice cream plant. All s/s. Latest technology. Includes gantry. Lift out: TBC This world-class 1500 litres per hour ice cream plant was housed in a state-of-the-art facility combining advanced technology, efficiency, and quality control to produce top-tier ice cream in an environmentally responsible way while remaining adaptable to new consumer demands and trends. Kdjdpfxjvzny Ns Aabsu Large, refrigerated milk silos dedicated to keeping ingredients fresh, smaller IBC storage for non-dairy. The ingredients would be carefully measured and dispensed into the production line to ensure consistency. After ingredients are measured, they would be transferred to a large high shear pasteurization machine to eliminate bacteria and improve shelf life while retaining the quality of the ingredients. This process happened in a controlled environment, with precise temperature and timing regulation. The ice cream mixture would then undergo homogenization, where it is passed through high-pressure systems to break down fat molecules and create a smooth, creamy texture. This is a crucial step to ensure that the ice cream has the perfect consistency and mouthfeel. Once the base mix is ready, flavours could be added. This could include natural fruit purees, chocolate, vanilla, or even exotic ingredients. There would be a separate line for adding inclusions like nuts, chocolate chips, caramel ribbons, or swirls. The flavoured mix would then be sent to freezing machines. These machines rapidly freeze the ice cream mix while continuously churning it to prevent the formation of large ice crystals. This process ensures the smooth and creamy texture that is characteristic of premium ice cream. Once the ice cream reaches the perfect texture, it would be dispensed into moulds, then quickly hardened in a blast freezer to maintain its integrity during storage. The plant has sophisticated software systems for inventory management, quality control, and tracking production. Sensors and automated systems would monitor temperature, consistency, and flavour levels at every step. A fully computer controlled CIP plant ensured consistent and continuous levels of hygiene throughout the plant. This world-class ice cream plant had a focus on sustainability.

Condition: used, functionality: fully functional, Work measures: Diameter: 1.80 m Height: 1.70 The kettles have a steam jacket, which works as a heating chamber, it surrounds the container and the heat diffuses in a circular way at a certain pressure. The steam is supplied by a boiler. It is generally used at an industrial level to process nutritious foods, jams, jellies, chocolate, sweets, preserves, meats, sauces, etc. Kdjdpfx Aaownx Aaebsu Capacity: 400 L each tank.