GRAND RAPIDS, MICH.—Egan Food Technologies, a confectionery and baking process equipment manufacturer and service provider, has introduced an improved chocolate molding plant with more than two dozen design changes for improved equipment performance. Most notably, the line features a continuous, captured-chain mold circuit, greatly improving production capacity for chocolate manufacturers. With the new mold circuit, manufacturers will also see smoother operation and higher depositing speeds, while putting an end to the stop-and-start routine for mold deposits.
“Our customers have come to know Egan Food Technologies as the North American experts in chocolate molding,” said Mike Sherd, managing partner at Egan Food Technologies. “For this line we’ve drawn upon our extensive industry knowledge for a series of improvements that will increase productivity and decrease downtime.”
Other design features of the new mold plant include an oscillating, two-axis depositer; simple disassembly for quick changeovers and improved sanitation; and an enclosed depositer to maintain processing heat. Similarly, the depositing and packing area can be sectioned off and heated, while controlling the ambient temperature of the rest of the line.
Like all equipment from Egan Food Technologies, the new mold plant is manufactured at and serviced from the company’s Grand Rapid, Mich., headquarters, making the company a convenient, local source for both design and service.