FoodJet's chocolate depositor applies tempered chocolate onto ice cream, into moulds or onto products, in the design you choose. The depositing head is an array of small, individually controlled nozzles, so it places chocolate exactly where you want it and varies the amount per section, with no mechanical change-overs. You run different decorations on the same line, and the system keeps the tempered chocolate at the right temperature from supply to nozzle.
A one-shot depositor places the same deposit everywhere on the product. The FoodJet chocolate depositor does not. Its head is an array of small nozzles, each controlled on its own, so you vary the amount of chocolate in each section of a mould or product. That is how you create detailed, personalised tempered chocolate decorations rather than one fixed pattern.
Seasonal decorations, branded products, or several designs at once: the pattern lives in the software, not in fixed tooling. You switch design with a recipe, so there are no mechanical change-overs and you keep the line running. The per-nozzle control places each decoration the way you defined it.
On an extruded ice cream line, the depositor sits above the conveyor after extrusion, when the products are stable and ready for decoration. It fits over your existing conveyor.
A stationary depositor suits a fixed pattern on a steady product flow. A movable depositor suits a decoration path that needs controlled movement relative to the product. Depending on the finish you want, you deposit tempered chocolate or a compound.
Besides decorations, you can deposit a full surface layer on each ice cream, as an alternative to dipping. You apply chocolate, caramel or a fruit preparation only where it adds value, with less mess around the line.
The depositor sits before or after hardening, depending on your process. Before hardening works when the product position is stable. After hardening suits a fully set product or a sharp edge on the layer. When products shift or rotate on the belt, vision guidance detects each position; for well-aligned products a sensor is often enough.
Working with a high-value material like tempered chocolate, you want to control the whole process: hold the temperature, keep spillage low, and reduce the risk of contamination. The closed system and the per-nozzle dosing keep waste down and the process clean, so more of your chocolate ends up on the product.
You can get a solid estimate of your line capacity yourself, with four numbers: the size of your product, the pitch (the spacing between products, across and along the belt), the number of lanes, and the belt speed. Product size, pitch and lanes together decide how many products fit on the belt at any moment. Multiply that by the belt speed and you have your capacity in products per minute, and from there per hour or per shift. This part is straight maths, and you do not need us for it.
There is one factor that does need our input: can we deposit your product accurately at the belt speed you are aiming for? That depends on the material. As a guide, line speeds around 10 m/min have proven possible for hot products like tempered chocolate. Temperature, viscosity and the way the chocolate flows all affect how fast we can dose it cleanly, so treat that figure as a guide for a first estimate, not as a limit. For every application we run a trial with your actual product, so the capacity you plan with is one we have measured, not one we have assumed.
The core of a FoodJet system is the depositing head: an array of individually controlled nozzles across the full width of the belt. Each nozzle deposits on demand, so the head places chocolate on any product, anywhere across the belt, with no fixed tooling and no set product positions. Together this means you do not lose belt space to a fixed pitch: you run products closer together and across the full width, so the same belt and the same speed deliver more products per minute. The smaller the product, the more this counts.
Every FoodJet system is configured to your line, so no two are identical. A tempered chocolate setup is matched to your product, your design and your throughput, as a standalone unit or integrated into your existing conveyor, with the supply unit as a stand-alone temperature unit. The table below shows what a typical chocolate application looks like.
Application | Depositing tempered chocolate onto ice cream, into moulds or onto products |
Materials | Tempered chocolate and comparable high-value materials |
Substrates | Ice cream, moulds, products |
Pattern | Per-section design, defined in software, amount varies per nozzle |
Temperature control | Double-jacketed hoses and piping, fed by the closed water circuit of the FoodJet supply unit |
Design changes | Recipe upload, no mechanical change-overs |
Conveyor width | Configured to your line, for example a standard 800 mm belt |
Line speed | Around 10 m/min for tempered chocolate, confirmed in a trial |
System | Standalone or integrated; supply unit as stand-alone temperature unit |
See how FoodJet's chocolate depositor precisely applies tempered chocolate patterns on ice cream bars, at production speed and without contamination. The closed-loop system ensures zero product contact with the environment between runs.
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Whether you are an entry-level producer or you are running a large scale production line, FoodJet has a tempered chocolate machine that fits your line. Our depositing systems are customizable. Together we will find the right industrial chocolate machine for your production line.
Not only are our depositors customizable, they are also suitable to scale to fit large production lines. Our engineers will design the system that fits your requirements.
Interested in learning more about FoodJet, our technology, or our machines? Visit our frequently asked questions page. Get in touch with one of our engineers to discuss the possibilities of FoodJet's chocolate machinery.
Want to see tempered chocolate depositing on your product? Request a trial.
