Closes ‘book-moulds’ in order to produce eggs, balls, sea-shells and other 3-dimensional figures.
The HBM 720 from Hacos is an automatic book-moulding system; it works by closing ‘book-moulds’ in order to produce eggs, balls, sea-shells and other 3-dimensional figures. Producing 12 moulds per minute. It typically creates double products with chocolate separation in between both halves, but can also close chocolates filled with praliné filling directly.
Automatic penning and lay-back systems available when linked to a cooling tunnel. It is adapted to be combined with other devices such as semi-automatic moulding line for solid chocolates (HML 720 C) or semi-automatic moulding line for pralines, tablets and cups (HML 720 S) .
Not sure if this is the right equipment for you? Read more about chocolate making equipment or get in touch so we can discuss together. You might also be interested to discover other food processing equipment.
Hacos designs, develops, builds and installs machines for chocolate processing. From moulding and tempering to enrobing machines and cooling tunnels, spinning machines, including all peripheral equipment. Hacos specialises in the middle range capacities: Semi-automatic but still very flexible chocolate machines.