Automatic Chocolate Spread Filling Machine
Key Features
1. Piston Filling Technology
A volumetric piston system provides controlled filling for thick and viscous food products.
It is particularly suitable for chocolate spread and nut butter products that do not flow easily under gravity.
2. Servo-Controlled Filling Available
Depending on the machine configuration, the piston filling system can be servo-controlled for easier adjustment of filling volume and filling speed.
Operators can manage production parameters directly through the touchscreen interface.
Recipe settings can also be configured to simplify changeovers between different products or container sizes.
3. Heated Product Handling System
An optional heating system helps keep chocolate spread at a suitable processing temperature during filling.
This can improve:
- Product flow
- Filling consistency
- Nozzle performance
- Production stability
The required temperature should always be selected according to the actual chocolate spread formulation and production process.
4. Mixing and Agitation Options
For products that require continuous movement inside the hopper, an optional agitator can be installed.
Slow-speed mixing helps maintain a more uniform product condition while minimizing unnecessary agitation.
This option can be particularly useful for chocolate spreads containing cocoa, nut ingredients or other suspended components.
5. Anti-Drip Filling Nozzles
Special filling nozzles help control thick products at the end of each filling cycle.
The nozzle design can be customized according to:
- Product viscosity
- Filling volume
- Container opening
- Required filling speed
- Product temperature
6. Stainless Steel Hygienic Construction
Product-contact components can be manufactured from food-grade stainless steel and designed for convenient disassembly and cleaning.
Sanitary connections and removable product-contact parts can also be configured according to the customer's cleaning requirements.
This makes the system suitable for commercial food production environments where regular product changeover and cleaning are required.
7. PLC and Touchscreen Control
The automatic control system provides centralized management of the filling process.
Operators can adjust parameters such as:
- Filling Volume
- Filling Speed
- Piston Movement
- Conveyor Speed
- Filling Delay
- Nozzle Timing
- Production Count
The exact control functions depend on the selected machine configuration.
8. Multiple Filling Heads Available
The machine can be configured with different numbers of filling nozzles according to the customer's required production capacity.
Typical configurations may include:
2 Heads | 4 Heads | 6 Heads | 8 Heads or Customized
Increasing the number of filling heads allows the system to accommodate higher production requirements.
Main Parameters
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NP-VF-16
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16
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100-500ML,100-1000ML,1000-5000ML
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12-14 bpm
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24-28 bpm
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36-42 bpm
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48-56 bpm
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60-70 bpm
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70-80 bpm
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80-100 bpm
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220VAC SINGLE PHASE 1500W
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220VAC SINGLE PHASE 3000W
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product details
What is the working process of the Chocolate Spread Filling Machine?
The filling process is performed by means of volumetric piston displacement.
Step 1 — Feeding the Product
The finished chocolate spread is then conveyed to the product hopper.
“If required, the hopper heating system controls the product temperature to ensure that the flow is stable.”
Step 2 — Receiving Goods
The piston moves back, scraping chocolate spread off the hopper and into the filling cylinder.
Step 3 – Measure the volume of
The amount of product prepared for each filling cycle is determined by the piston stroke.
Step 4 — Positioning Container
The empty jars or containers move along the conveyor and are positioned under the filling nozzles.
Step 5 — Fill
The piston moves forward and the measured amount of chocolate spread is pushed through the product line and into the container.
Step 6 - Nozzle shut-off
The filling nozzle closes after the required amount is dispensed to prevent dripping and product stringing.
Step 7 — Discharge from Container
Filled containers are automatically transported to the next packaging process such as lid placing, capping, labelling or coding.
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