High-Efficiency Table Top Chocolate Depositor with 12L Heated Hopper
Our table-top chocolate depositor ensures precision and durability, crafting flawless, high-quality chocolates with great flexibility. With over 35 years of expertise, we deliver tailored chocolate depositing solutions for your confectionery success.
Trustworthy China Chocolate Machinery Manufacturer
With over 35 years of expertise, Shanghai Yucho Industrial Co., Ltd is a trusted leader in chocolate machinery. Our advanced equipment is produced in a 10,000-square-meter factory, delivering precision, efficiency, and customized solutions. Supported by 15 skilled trade specialists and 5 after-sales engineers, we provide comprehensive overseas installation and end-to-end services, ensuring seamless production and complete satisfaction for global food manufacturers.
Product Details
Accurate Depositing of Chocolates in a Wide Variety of Shapes and Formulations
Table-top chocolate depositors are characterized by their versatility and precise depositing capabilities. Based on the confectionery formulation structure, they process chocolate, gummy, caramel, and hard candies. Different molds are used to shape liquid confectionery, such as silicone or polycarbonate molds, or by direct deposition into steel molds.
Numerous tabletop depositing systems from Yucho are in operation worldwide to process premium confectionery across a wide variety of layouts and formulations. Advanced servo motors ensure that both chocolates and gummies are consistently and accurately deposited into the molds for optimal results. Accurate heating of liquid fillings is particularly important to prevent blockages in equipment caused by solidification. A wide range of adjustable nozzles and components is also available to handle material transfer to and from the heated hopper.
Technical Parameters (Typical Range)
| Item | Specification |
|---|---|
| Control Method | Touch screen+PLC+Servo motors |
| Depositing Speed | 30–60 times/min |
| Depositing Weight | 1–4.5 grams/shot; multiple times deposit allowed |
| Productivity | 18000–25000 pcs/hour |
| Hopper Capacity | 12 Liters |
| Power Input | 110–240V AC 50–60HZ |
| Total Power | 2.5KW |
| Maximum Temperature | 130°C |
| Nozzles/Pistons | 10 pcs |
| Machine Size (LWH) | 620550600mm |
| Net Weight | 60 kg |
| Package Size | 700700870mm |
| Package Weight | 75 kg |
Area of Applications
- Confectionery Manufacturing: Beyond chocolate, it precisely doses sticky caramel, fruit-based gummies, and hard candies—simply adjust temperature settings (up to 130°C) and nozzle configurations to match different material flow properties.
- Pharmaceutical & Nutraceutical Production: R&D labs and pharma companies rely on its strict volumetric accuracy (±0.1g level) to produce medicated lozenges, vitamin gummies, and precise doses of active ingredients, meeting rigorous health and safety standards.
- Artisanal & Small-Batch Food Production: Ideal for boutique bakeries and specialty food makers to create filled candies, nut-studded chocolates, and custom-shaped confections with consistent portioning and minimal waste.
Core Features & Benefits
High-Speed Candy Deposition
Boost your output significantly. This machine delivers an impressive 18,000 to 25,000 pieces per hour at 30 to 60 deposits per minute. It helps you meet high-volume demands while keeping portion sizes perfectly consistent.
Precision Servo Control System
Take complete control over your recipes. We integrated a user-friendly touch screen, PLC, and advanced servo motors to give you precise control over depositing weights from 1 to 4.5 grams per shot. This ensures accurate, repeatable fillings for even your most complex formulations.
Large 12L Heated Hopper
Reduce downtime and keep production flowing. The generous 12-liter capacity minimizes the need for frequent refills. With precise temperature control up to 130°C, you can seamlessly process chocolate, gummy, caramel, and hard candy masses without interruption.
10 Flexible Depositing Nozzles
Adapt to any product line easily. The machine features 10 fully adjustable nozzles that align perfectly with your specific mold layouts. Whether you use silicone, polycarbonate, or steel molds, you can execute multiple deposits per shot with ease.
Compact and Space-Saving Design
Maximize your workspace efficiency. Measuring just 620×550×600mm and weighing only 60kg, this compact unit fits perfectly in small factories, artisanal workshops, and R&D labs. You gain industrial-level productivity without sacrificing valuable floor space.
Food-Grade Stainless Steel Construction
Protect your product quality. We built this depositor using premium stainless steel to ensure long-lasting durability and exceptional corrosion resistance. It complies completely with rigorous food safety standards, making cleanup simple after processing sticky gummies, nut pastes, or rich chocolates.
How it Works
What is a Table Top Chocolate Depositor?
Crafting high-quality chocolates and confections requires a delicate balance of artistry and extreme precision. For artisanal makers and research labs, relying entirely on manual pouring methods often leads to inconsistent product weights, messy workspaces, and restricted production capacities. Scaling up a confectionery business means finding a reliable way to automate this crucial step without sacrificing final product quality.
A tabletop chocolate depositor offers the perfect solution to this manufacturing challenge. This piece of equipment is a compact, highly precise machine specifically designed to dose tempered chocolate and other fluid masses directly into molds. It bridges the gap between tedious hand-pouring and massive industrial-scale production lines, enabling smaller operators to produce uniform confections quickly and efficiently right from a standard workbench.
The magic behind this machine lies in its advanced depositing technology. By automating the dosing process, these depositors ensure that every single mold cavity receives the exact same volume of material. This technology eliminates guesswork, dramatically increases output speed, and allows confectioners to focus on recipe development and flavor profiling rather than repetitive physical labor.
The core mechanism of the depositing process
At the center of any tabletop chocolate depositor is a highly engineered mechanical system designed to move thick, viscous materials with absolute accuracy. The process begins inside a heated hopper, which feeds the liquid chocolate down into an extrusion chamber. Inside this chamber, a series of precisely calibrated pistons draws in a specific volume of the material. As the machine cycles, these pistons push the fluid forward through a row of specialized nozzles directly into the waiting mold cavities below.
The consistency of this extrusion relies heavily on maintaining the perfect temperature and pressure. The heated extrusion chamber prevents the tempered chocolate from cooling and seizing up within the internal mechanics. Meanwhile, the driving force behind the pistons—often provided by advanced servo motors or pneumatic cylinders—delivers the exact pressure needed to force the thick mass through the nozzles without causing splatter or air bubbles. This synchronized movement guarantees a flawless, uniform fill every single time.
The operator loads the fluid mass into the heated hopper. The hopper maintains the material at an optimal, uniform temperature, ensuring it remains fluid enough to travel smoothly into the machine's internal components.
Throughout the entire pathway, integrated heating elements keep the extrusion chamber, pistons, and nozzles at a precise temperature. This prevents premature crystallization of chocolate and keeps gelatin-based gummies flowing freely.
As the machine cycles, the pistons retract to draw a highly specific, pre-determined volume of material from the chamber. This volumetric metering is the key to ensuring every single product weighs exactly the same.
The pistons push forward, forcing the metered mass through the distribution plate and out of the nozzles. The pressure is carefully controlled to shape the deposit perfectly into the mold cavity without splashing.
Once deposited, the filled molds are quickly moved along a conveyor or transferred manually to a cooling tunnel or refrigerator. Rapid, controlled cooling sets the final structure of the product, resulting in a glossy finish and a crisp snap.
Our Certifications
We hold international authoritative certifications to ensure our equipment meets global market access standards and production quality requirements.
Every piece of equipment undergoes strict inspection throughout production, from material selection to assembly and finished machine testing, ensuring stable performance and long service life.
Our experienced engineering team also provides professional on-site guidance, process optimization and targeted technical support for your bean-to-bar production line, helping you achieve efficient and reliable operation.
Customization & Comprehensive After-Sales Service
Customization Service
We offer one-to-one customized design for your bean-to-bar production line:
1. Adjust equipment capacity and dimensions based on your workshop layout;
2. Optimize production process to match your product (chocolate mass, cocoa butter, cocoa powder);
3. Customize auxiliary equipment and line integration for seamless production;
Global After-Sales Support
We have a dedicated after-sales team with 5 professional after-sales engineers and 15 foreign trade specialists, providing comprehensive after-sales service for global customers:
1. Overseas on-site installation and commissioning;
2. Professional operation and maintenance training for your staff;
3. Timely supply of spare parts and technical consultation;
4. Long-term after-sales follow-up and production optimization guidance;
Related Products
Mini One Shot Depositor
Standard One Shot Chocolate Depositor
Chocolate Moulding Line
FAQS
Q1:Can a table top depositor handle thick fillings or caramel?
Yes, Our table top chocolate depositors are equipped to handle high-viscosity ingredients. Machines fitted with heated hoppers and specialized heated pistons can smoothly process thick praline fillings, heavy ganache, and warm caramel. Always verify the specific viscosity rating and temperature controls of the benchtop unit before running specialized fillings.
Q2:How many molds can I fill per hour with a benchtop unit?
Production capacity depends heavily on the specific machine model, mold layout, and operator efficiency. However, a standard table top chocolate depositor typically empowers confectionery manufacturers to fill between 100 and 300 molds per hour.
Q3:Can I use different types of molds like polycarbonate or silicone?
Absolutely. Table top depositors are highly versatile and designed to accommodate a wide variety of mold materials. You can seamlessly run standard polycarbonate molds, flexible silicone molds, and even thermoformed blister packs, provided the mold dimensions fit within the maximum width clearance of your specific machine’s guide rails.
Q4:Does the machine temper the chocolate automatically?
Most standard table top depositors do not temper chocolate automatically. They function primarily as dosing machines featuring temperature-controlled hoppers designed to maintain the heat of pre-tempered chocolate. To achieve a tempered product, operators generally need to supply the hopper with chocolate from a separate continuous tempering machine or melting tank.
Q5:What is the difference between a manual and an automatic table top depositor?
A manual table top depositor requires the operator to physically push the mold along a guide rail and manually trigger the depositing mechanism (often via a foot pedal or hand lever). An automatic depositor integrates a motorized conveyor belt that precisely indexes the molds and triggers the deposit cycle automatically. Automatic units significantly increase throughput and consistency for growing artisanal chocolate makers.
Q6:Is it difficult to change the weight of the deposit between batches?
No, adjusting the deposit weight is a straightforward process. Most modern benchtop units utilize an adjustable piston system. Operators can easily modify the volume of the deposit by turning a mechanical adjustment dial or entering a new parameter into a digital touchscreen panel. This allows for rapid changeovers between different product lines and batch weights.