How many bars and kilograms of chocolate a moulding line produces per hour, the cooling tunnel length needed and the refrigeration power.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
From the number of cavities in the mould, the mould speed and the piece weight, calculates how many pieces and how many kilograms of chocolate the moulding line delivers per hour and per shift, taking efficiency into account.
Also shows the belt speed, the length of the cooling tunnel, the number of moulds in it and the approximate refrigeration load, taking cocoa butter crystallisation into account.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.