Product Description

The FZ-CG30 Automatic Chocolate Tempering & Enrobing Machine handles continuous chocolate coating. Cakes, biscuits, cookies, confectionery, other bakery products, all of it. Several processes come together here. Chocolate tempering. Continuous enrobing. Recirculation. Air blowing. Coating control. One coordinated system.

The tempering function controls heating and cooling closely. Crystallization stays stable as a result. Texture comes out smooth. Appearance stays glossy. The chocolate snaps cleanly once it sets, that's the goal anyway.

Tempered chocolate circulates through the enrobing section continuously. Products pass through a controlled chocolate curtain there. Coverage stays even, surface to surface.

After enrobing, excess chocolate needs removing. An adjustable air-blowing system handles that part. Coating thickness becomes controllable this way. Manufacturers can shift effects too, matched to product and recipe needs.

Excess chocolate doesn't go to waste, though. It returns to the circulation system instead. Flow stays steady. Material loss drops considerably.

Bakery and confectionery production fits this machine well. Chocolate-coated cakes. Biscuits. Cookies. Candy. Other products needing that finish. Continuous conveying keeps the whole process moving, suited to processing lines running at real volume.

Features

Precision Chocolate Tempering

Heating and cooling stay under close control here. Crystallization settles into a stable pattern. Glossy appearance follows. So does smooth texture, and a clean snap once the chocolate sets.

Automatic Chocolate Enrobing

Cakes, biscuits, cookies, confectionery, other products. Tempered chocolate coats them continuously. Surface coverage stays even, product after product.

Continuous Chocolate Recirculation

Circulation runs without interruption during production. Excess chocolate returns to the system instead of sitting idle. Coating performance stabilizes. Waste drops.

Adjustable Coating Thickness

Operators fine-tune chocolate flow directly. Coating conditions shift too, matched to different products and whatever thickness the recipe calls for.

Air Blowing & Leveling

Adjustable airflow removes excess chocolate once enrobing finishes. The coating evens out. A controlled surface finish follows naturally.

Circulating Tempering Tank

Storage, controlled heating, circulation, all combined here. Working conditions stay steady through the whole coating process.

Full & Bottom Enrobing

Full-surface coating works. Bottom enrobing works too. Different bakery and confectionery products get more flexibility this way.

Continuous Conveyor Production

A mesh conveyor transfers products through the coating section without pause. Chocolate processing stays stable, suited to production lines running continuously.

Applications

The FZ-CG30 handles continuous chocolate coating and enrobing. Bakery and confectionery production, mainly. Products needing a smooth, uniform coat, or a decorative finish, both fit well here.

Cakes & Cake Products

Tempered chocolate coats cakes and cake-based products. A smooth, glossy outer layer results.

Biscuits & Cookies

Continuous enrobing covers biscuits, cookies, other baked snacks. Coating thickness adjusts, product by product.

Confectionery

Candies, confectionery pieces, other sweet products. Full or partial chocolate coverage, depending on what's needed.

Chocolate-Coated Snacks

A consistent chocolate layer applies to suitable snack products. Different thicknesses work. So do different surface finishes.

Bakery Products

Various bakery products fit too, pastries included, wherever chocolate enrobing is part of the recipe.

Decorative Chocolate Coating

Chocolate flow adjusts. So does the air-blowing system. Together, they create different coating effects, matched to whatever the product requires.

Product Details

Description

Designed for filled chocolate and confectionery production, the FZ-GDJ8 provides precise chocolate depositing with adjustable filling ratios. Its heated hopper helps maintain stable chocolate conditions, while customized molds support different product shapes.

Key Features

• Dual Hopper Design for different chocolate materials
  
• Adjustable Filling Ratios for different recipes
  
• Servo Motor Controlled depositing system
  
• Piston Filling System for accurate portion control
  
• Heated Stainless Steel Hopper for stable chocolate conditions
  
• Customized Depositing Molds for different product shapes
  
• Customizable Nozzle Configuration with up to 8 nozzles
  
• PLC Touchscreen Control for convenient operation

Applications

The FZ-GDJ8 is designed for filled chocolate and molded confectionery production, especially products requiring controlled chocolate and filling ratios.

• Filled Chocolate
  
• Center-Filled Chocolate
  
• Cream-Filled Chocolate
  
• Molded Chocolate
  
• Chocolate Confectionery
  
• Customized Chocolate Products

Its dual-hopper and adjustable filling system allows different chocolate materials to be deposited separately according to the product recipe and mold design.

Detail

Technical Parameters

This semi-automatic gummy depositing machine is designed to simplify confectionery production by integrating cooking, mixing, and depositing into one compact system. With a 20L heated cooking tank and a 10L heated hopper, it ensures materials remain at optimal temperature for smooth and consistent filling.

Equipped with 10 precision depositing nozzles, the machine delivers accurate weight control (1–4.5g per piece) and a stable output of up to 24,000 pieces per hour. The built-in touchscreen control panel allows easy parameter adjustment and supports up to 60 recipe memories, making it ideal for manufacturers producing multiple candy types.

Constructed from food-grade 304 stainless steel, this machine is suitable for producing gummies, jelly candies, and chocolate products. Its compact design and reliable performance make it a practical choice for small to medium-scale production and growing confectionery businesses.

Key Features

 All-in-One Cooking & Depositing
Integrates melting, mixing, and depositing into a single system, reducing manual steps and improving overall production efficiency.

High Output up to 24,000 pcs/hour
Designed for stable and continuous production, making it suitable for scaling from small batches to higher-volume manufacturing.

10 Heads Precision Depositing
Equipped with 10 nozzles for accurate filling (1–4.5g per piece), ensuring uniform size, shape, and weight across all products.

Smart Touchscreen Control
User-friendly interface allows easy parameter adjustment and stores up to 60 recipes, enabling fast product changeovers.

Stable Heating System
20L cooking tank with mixer and 10L heated hopper maintain optimal temperature, ensuring smooth flow and consistent depositing.

Food-Grade Stainless Steel Structure
Built with 304 stainless steel, ensuring hygiene, durability, and compliance with food production standards.

Compact & Space-Saving Design
Small footprint with flexible placement, ideal for workshops, startups, or limited production spaces.

Gummy Depositing Machine Parameter

• Machine Model: FZ-CTF50
• Voltage: 380V 50 Hz
• Heating Tubes: 2*3 kW
• Stirring Motor: 0.37/0.55 kW
• Heating Power: 6.5 kW / 380 V
• Depositing Nozzle: 10 Nozzles (Can be customized)
• Depositing Times: 6000-24000 pieces/hour
• Depositing Weight: 1-4.5 g for each time
• Hopper Capacity: 10 L
• Cooking Tank: 20L (With Mixer)
• Heating Temperature: Max 130℃
• Machine Material: 304 Stainless Steel
• Recipes Quantity: 60
• Filling Type: Piston Rod (Non-Pump Type)
• Sample Mold Size: 291.5*291.5*11.3 mm (Customizable, sold separately)
• Sample Cavity Size: 15.5*15.5*10 mm (Customizable)
• Sample Cavity Volume: 2.4 ml (Gummy 3.2 g, Chocolate 2.8 g) (Customizable)
• Machine Size: 650*550*600 mm
• Machine Weight: 65 kg
• Package Size: 750*740*900 mm
• Package Weight: 76 kg

*Specifications are for reference only and may vary by your product. Please confirm with us if required.

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