How does the automatic chocolate molding line eliminate bubbles and achieve tight and uniform filling?

In the chocolate manufacturing process, the injection and molding of chocolate liquid is one of the key links. How to eliminate bubbles after the chocolate liquid is injected into the mold to ensure that the chocolate is filled tightly and evenly is a major challenge in the chocolate molding process. This challenge not only affects the appearance and taste of chocolate, but is also directly related to the overall quality of the product and consumer satisfaction. In order to solve this problem, the chocolate pouring machine of the automatic chocolate molding line cleverly introduced the template vibration technology. Through micro-high-frequency vibration, it effectively promotes the bubbles in the chocolate liquid to rise and discharge the mold, and at the same time makes the chocolate liquid more tightly fill every corner of the mold, thereby achieving the precision and perfection of chocolate molding.

Template vibration technology, as one of the core technologies of the mechanical equipment of the chocolate pouring machine of the automatic chocolate molding line, its principle is to use micro-high-frequency vibration to physically stimulate the chocolate liquid in the mold, so that the bubbles in it are subject to external force and rise and discharge the mold. In this process, precise control of vibration frequency and amplitude is crucial. Too high a vibration frequency may cause excessive disturbance of the chocolate liquid, affecting the filling effect; while too low a vibration frequency may not effectively promote the discharge of bubbles. Therefore, the chocolate pouring machine of the automatic chocolate molding line is equipped with advanced sensors and control systems, which can monitor and adjust the vibration parameters in real time to ensure that each vibration can achieve the best effect.

The advantage of template vibration technology lies in its efficiency and precision. On the one hand, through micro-high-frequency vibration, template vibration technology can effectively promote the discharge of bubbles in a short time, avoid bubbles remaining in chocolate, and affect the appearance and taste of the product. On the other hand, the vibration effect can also make the chocolate liquid fill every corner of the mold more tightly, reduce the occurrence of uneven filling or voids, and thus improve the overall quality of the product.

In the chocolate pouring process of the automatic chocolate molding line, the implementation process of template vibration technology is usually divided into the following steps:
Chocolate liquid is injected into the mold: First, the high-precision pumping system injects the chocolate liquid into the mold evenly and stably. In this process, the flow and pressure of the chocolate liquid are precisely controlled to ensure that the chocolate liquid can fully fill all parts of the mold.
Start template vibration: When the chocolate liquid is injected into the mold, the control system of the automatic molding line immediately starts the template vibration function. At this time, the mold begins to vibrate in a micro-high-frequency manner, promoting the bubbles in the chocolate liquid to rise and discharge from the mold.
Vibration parameter adjustment: During the vibration process, the sensor monitors the state of the chocolate liquid in the mold in real time and feeds the data back to the control system. The control system dynamically adjusts the vibration frequency and amplitude according to the data fed back by the sensor to ensure the best vibration effect.
End of vibration and cooling and solidification: When the bubbles are basically discharged and the chocolate liquid is filled tightly and evenly, the control system automatically stops vibrating. At this time, the chocolate liquid in the mold begins to cool and solidify to form the final chocolate product.
Demolding and subsequent processing: After the chocolate is cooled and solidified, the mold is heated to form a small gap between the chocolate and the mold for easy demolding. The chocolate products after demolding are subjected to subsequent processing, such as packaging and testing, and finally become finished products sold on the market.
Practical application and effect of template vibration technology
The application of template vibration technology in automatic chocolate molding lines not only significantly improves the molding quality of chocolate, but also brings about an improvement in production efficiency. By eliminating bubbles and ensuring that the chocolate is filled tightly and evenly, the template vibration technology makes the appearance of chocolate products smoother and more delicate, and the taste is more mellow and rich. At the same time, the vibration effect also promotes the rapid solidification of chocolate liquid, shortens the production cycle, and improves the overall efficiency of the production line.

In practical applications, template vibration technology has become an indispensable part of the automatic chocolate molding line. Whether it is pure chocolate, sandwich chocolate or two-color, four-color and other complex-shaped chocolate products, template vibration technology can provide effective support to ensure the molding quality and production efficiency of the product.