Automatic Compound Candy Bar Line is designed to meet the fast-growing market demand for bar products like Snicker, Nougat, Cereal Bar, Grains Bars, Energy Bars, Fruit Bars, Protein Bars, etc. Gusu Candy Bar Line is available in five widths:200,300,400,600 and 80mm. All functions of the performing line are regulated by one or two control cabinets, which are very easy to operate and save time.
Capacity
120kgx2
Jacketed Water Pressure
≤1.5kg
Thickness of Jacket
50mm
Heating Power
3kWx2
Water Temperature in the Jacket
40-65℃
Outer Dimension
1300 x650 x1000m...
Capacity
250kgx4
Jacketed Water Pressure
≤1.5kg
Thickness of Jacket
50mm
Heating Power
3kWx4
Water Temperature in the Jacket
40-65℃
Outer Dimension
2082x1036x1000mm...
Hot water pipes' temperature
55-80°C
Water temperature in the jacket
40-65℃
Heating Power
15kW
Motor Power
1.5kW
Nominal capacity
500L
Outer Dimension
1700x1450x165...
Capacity
1000L/h
Controller
Touch Screen PLC Control Panel
Motor Power
0.75kW
Heating Power
15kW
Water Temperature in the Jacket
40-65℃
Outer Dimension
2550x1670x18...
Gusu Food Processing Machinery Suzhou Co.,Ltd. is a high-tech enterprise integrating R&D, manufacturing, production, sales and after-sales. Since 1969, focusing on the development and production of chocolate complete equipment and automatic energy bar production line, is China's first manufacturing chocolate complete equipment enterprises, according to customer needs, to provide a complete set of chocolate equipment solutions. Known as the "mother of China chocolate" in the industry, we are committed to becoming a first-class chocolate equipment manufacturer in China.
Main products include: melting pot, powdered sugar machine, chocolate grinding equipment, chocolate tempering machine, chocolate molding line, cookie pouring machine, energy bar cereal bar production line and so on. Complete product specifications, support customization.
The company is located in China's economic development, the beautiful scenery of Suzhou, with more than 50 years of chocolate equipment industry experience, perfect service system, professional and technical personnel of nearly 100 people, the factory covers an area of 35,000 square meters, products exported to 130 countries, With Mars, Barry Callebaut, Nestle, Cadbury, Heluxue, Glico, Good good, Meiji and many other well-known enterprises to establish long-term cooperative relations. After years of development, won a number of national patents, products through ISO9001:2008 certification and CE certification. We adhere to customer demand as the center, continuous innovation, accumulation, to promote the progress of chocolate equipment market.
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Cleaning and maintenance requirements for the Chocolate Machine of Gusu Food Processing Machinery Suzhou Co., Ltd.
For the Chocolate Machine of Gusu Food Processing Machinery Suzhou Co., Ltd., cleaning and maintenance are crucial to ensuring optimal performance, product quality, and the longevity of the equipment. Here’s a detailed guide on cleaning and maintenance requirements for the chocolate machine:
The chocolate machine should be cleaned after each batch or at the end of each production day, depending on the type of operation (continuous or batch). For high-volume operations, cleaning may be required after every few hours of use, particularly if multiple types of chocolate (e.g., dark, milk, white) are processed.
Use food-grade cleaning agents specifically designed for chocolate machinery. These are formulated to remove cocoa butter, sugar, and chocolate residue without leaving harmful residues. Soft cloths, sponges, and non-abrasive brushes are recommended to avoid damage to surfaces. Avoid using harsh chemicals that could contaminate the chocolate and cause corrosion to metal parts.
Always turn off and unplug the machine before cleaning.Remove all removable parts such as feeding hoppers, molds, and stirrers.Use a damp cloth to wipe down the exterior of the machine and any accessible internal parts. Avoid direct contact with water in electrical or sensitive areas.Clean the chocolate holding tank thoroughly, as chocolate residues can harden and cause clogging. It’s best to use a heated cleaning solution or warm water to soften chocolate residues before scrubbing.Use a soft brush or cloth to clean the mixing paddles and other moving parts. Ensure there are no remnants that could spoil future batches.Some machines have a flushing system to remove residual chocolate after each batch. Use warm water or a cleaning solution to flush out any leftover product through the machine’s internal pipes.
After cleaning, allow all parts to dry thoroughly before reassembling. Use a clean, dry cloth to wipe off excess moisture. Do not leave wet parts assembled, as this could promote mold or rust formation.
Check the machine for any signs of damage or wear, such as cracked seals, worn-out gears, or loose components.Some moving parts (e.g., gears, motors) require regular lubrication. Use the manufacturer’s recommended food-safe lubricant to keep these parts functioning smoothly.Ensure that the heating and cooling elements are working correctly and maintaining the proper temperature for chocolate production. Overheating or underheating can lead to poor-quality chocolate.
Inspect the motor and drive system for any unusual noises, vibrations, or overheating issues. Clean dust and debris from motor areas to prevent overheating.If the machine has any filters (e.g., for air or chocolate), clean or replace them as needed to maintain optimal performance.Inspect the electrical wiring and connections for signs of wear, fraying, or corrosion. Any damaged components should be replaced promptly to prevent electrical failures.Seals and gaskets around tanks, pipes, and doors should be checked for damage or wear. Replace any faulty seals to prevent leaks and maintain hygiene.
Perform a more thorough cleaning, removing and cleaning all parts, including those that are not typically removed after each batch (such as internal pipes or storage tanks).Check metal components, especially those in contact with chocolate or moisture, for early signs of rust or corrosion. Treat or replace any parts that show significant wear.Ensure that temperature sensors, time settings, and other calibration parameters are accurate. Recalibrate as necessary to ensure consistent product quality.
It's recommended to have a professional technician perform an in-depth inspection of the machine every 6 months. This should include checks of the electrical system, heating system, and mechanical components to ensure everything is functioning correctly.Parts such as belts, bearings, and seals may need to be replaced every 6 months depending on usage. Regularly replacing these parts helps prevent unexpected breakdowns and keeps the machine running efficiently.
Always turn off the machine before performing any cleaning or maintenance tasks to prevent accidental injuries. When working with cleaning agents, ensure proper ventilation and wear protective gloves and eye protection if needed. Follow the manufacturer’s safety guidelines and maintenance schedules to avoid damage to the machine or voiding the warranty.
Regular and proper cleaning and maintenance of the chocolate machine from Gusu Food Processing Machinery Suzhou Co., Ltd. is essential to ensure the production of high-quality chocolate and the longevity of the equipment. By adhering to these cleaning and maintenance guidelines, operators can avoid common issues, maintain hygiene, and ensure that the machine operates at peak efficiency throughout its service life.
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