How Do You Troubleshoot A Chocolate Machine?

Troubleshooting a Chocolate Machine involves identifying faults and errors that arise in the production process and providing reasonable solutions.

When troubleshooting a chocolate maker, you can refer to your supplier's standard operating procedures or inquiries.

Some situations that require troubleshooting of a chocolate maker are:

Sometimes chocolate-making machines mix up molds when doing multiple productions at the same time. You need to recalibrate the machine and make sure the correct mold is used for the correct production.

When applying chocolate, you may have problems with the coating not adhering to the candy. In this case, check the viscosity of the chocolate concentrate to determine its consistency before the molding process.

You can also experience crystallization within the nozzle of the pourer, which can lead to blocked chocolate and ineffective pouring. You can fix this by checking the fluidity of the chocolate mixture or using an emulsifier.

The finished chocolate bar may have holes due to inconsistent or irregular cavity sealing during the molding process. An effective remedy for this is to assess the flow of the chocolate syrup and entry into the mold.

You observe sticking issues when you cannot easily remove molded and cooled parts from the tray. Often you will find that this is caused by a predeposition temperature that is too high or a cooling process that is too long.