I. Coating Chocolate Definition
1. Preparation before startup
The desktop candy filling machine is easy to operate, with its core steps consisting of three links: “startup preparation—normal use—shutdown and cleanup.”
Check the machine’s exterior for damage, the power supply wires for issues, and the screws for looseness. Clean the hopper and pouring head, wipe them with a special cleaning agent, rinse them with water, and finally dry them with a clean cloth to avoid contaminating the syrup during production.
2. Machine inspection and parameter setting
The desktop candy machine, also known as the candy mold machine. The candy is molded according to the mold design. Power on the machine and start it. Enter the parameter settings interface and check if the touch screen buttons are working properly and sensitively. Set the pouring amount, number of pouring heads, pouring time, and pouring interval time according to the type of candy mold. Adjust the position of the pouring head and compare it with the mold hole to prepare for the upcoming empty machine trial run. Run the machine with an empty hopper, observe the operation of the conveyor belt and the gears inside the hopper, and observe whether the machine is stuck or produces abnormal noise during operation. If there is any abnormal noise or jamming, check it in a timely manner.
3. Preparation of materials
Mix the sugar raw materials that have been screened for impurities in proportion, heat them until they completely melt into syrup, and pour them into the hopper of the desktop candy machine. Ensure that the syrup material has good fluidity and no unmelted agglomerates inside.
4. Start production
To start production, it is necessary to observe the status of the syrup in the hopper. Ensure the pouring volume is accurate, that there is no dripping from the pouring head, that the pouring position is aligned with the mold hole position, that the conveyor belt operates smoothly, and that the advance distance of the mold is precise. If there is a need to replace materials or adjust parameters during the production process, please stop the machine first. Empty the remaining material from the hopper before operation to avoid contamination of subsequent products.
5. Production ended
After production is completed, please do not turn off the machine. Continue running the machine and empty the unused material from the hopper. Otherwise, when the syrup cools and hardens, it will be difficult to clean the machine and cause damage to the gears and pouring heads inside the machine’s hopper.
When cleaning the machine, pour hot water into the hopper and operate the machine to continuously rotate the gears inside the hopper, allowing the hot water to be discharged from the pouring head. Repeat the cycle with hot water several times until the syrup is washed clean and the water is drained. Finally, wipe the material cylinder and pouring head again with a specialized cleaning agent. Wipe dry with a clean cloth, and blow dry any excess water stains with a hair dryer to avoid residual water stains that may contaminate the next use. Finally, turn off the main power of the device and ensure dust protection on the surface of the machine.
II. Precautions
1. Safety operation
When pouring syrup, it is strictly prohibited to insert hands or mixing tools into the hopper to prevent gear jamming and damage to the machine. It is strictly prohibited to touch the pouring head to prevent syrup from dripping onto the back of the hand and causing burns to personnel. Operators should pay attention to personal hygiene when pouring syrup and wear professional food-grade gloves, hairnets, masks, and other protective and hygiene equipment. Wear gloves to prevent direct contact between hands and syrup and wear a hairnet to prevent hair from falling into syrup and affecting subsequent work to ensure product hygiene and safety.
2. Requirements for materials and environment
According to the process requirements, add materials with excellent flowability after melting. Do not add materials that are hard, corrosive, or have poor fluidity to avoid damaging the internal gears and blocking the pouring head when poured into the hopper after melting.
3. After production is completed
After production, stop using for a long time, clean the parts that come into contact with the syrup, and wipe off any moisture. Apply a small amount of food-grade rust preventive oil on the exposed surface of the metal. Cover the entire machine with plastic film to isolate dust, and place the machine in a dry, ventilated, and noncorrosive gas environment. Regularly check the condition of the machine to prevent moisture and rust.
III. FAQ
1) The problem of blockage in the pouring head is due to the low temperature of the pouring nozzle, which can easily cause the syrup to solidify; unscrew the screw cap in front of the pouring head to remove it.
2) An inaccurate pouring volume cannot completely fill the mold. It is necessary to first determine whether the syrup in the hopper needs to be replenished and then adjust the pouring volume parameters or clean the blocked pouring head according to the size of the mold.
3) If the conveyor belt of the candy machine is offset, first check its tightness and adjust the tension wheel to ensure that the belt is parallel to the roller shaft and the tightness is appropriate to avoid it running off due to friction.
4）If syrup drips from the pouring head, first check the sealing of the pouring head, then check if the sealing ring inside the pouring head is aging, and replace the sealing ring if necessary.
IV. summary
Understanding the use and precautions of desktop candy machines can help customers make better choices. We at Orange Group are committed to providing you with comprehensive service throughout the entire process to assist customers in accurately selecting the equipment required for product adaptation.
