The PTL Cluster Depositor uses a unique depositing action to create the look of homemade chocolate clusters with automated ease.
Developed by PTL’s engineering team, the machine deposits chocolate with various inclusions directly onto a belt or into cups or moulds. Utilizing its unique depositing action, the Cluster Depositor seamlessly processes a high proportion of large inclusions such as whole almonds and macadamias, without clogging the machine or breaking nuts.
By simply changing the nozzles the machine can also precision deposit pure chocolate. This makes the Cluster Depositor ideal for filling follit (hollow) moulds, as each nozzle can be directed into certain parts of the mould.
PTL’s managing director Jim Halliday says that the Cluster Depositor’s unique processing system enables fast, cost-effective manufacturing: “The best thing about the Cluster Depositor is its versatility. With one machine you can produce traditional nut clusters, and ensure perfect coverage of intricate novelty moulds.”
The Cluster Depositor holds pre-mixed chocolate or compound with inclusions in a large-capacity hopper with a heavy-duty mixer to ensure that the inclusions are thoroughly mixed and held in suspension prior to entering the piston chambers of the depositor. The head and hopper are water jacketed with accurate temperature control, and the nozzles are heated to prevent blockages. Large nut sizes can be handled through the large bore pistons and depositor block.
The block is fitted with swivel nozzles on the underside, allowing accurate placement of the product on to the belt or into the mould. Nozzles can be indexed when depositing on a belt.
Large nozzles are used with special silicone-moulded PTL valves fitted on the outlet end of each nozzle; these minimize drips and tailing. Very uniform weight control can be achieved with thorough pre-mixing of the product.
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