Commercial Mini Semi-Automatic Gummy and Jelly Candy Depositor – 10 kg/h

Description

The Commercial Mini Semi-Automatic Gummy and Jelly Candy Depositor provides a compact production solution for confectionery businesses, product-development facilities and speciality food manufacturers. It is designed to deposit accurately measured portions of prepared candy mass into silicone, metal or compatible three-dimensional moulds. The machine has a nominal production capacity of approximately 10 kg per hour. Actual output depends on the selected portion weight, number of mould cavities, depositing speed, product viscosity, operator workflow and time required to position and remove each mould tray. A servo-driven depositing system controls the discharge of the candy mass. Servo control supports more repeatable portioning than manual filling and allows operators to adjust the deposited weight according to the selected product and mould. The standard deposit range is approximately 1–7 g per cavity. Larger products may be possible through machine or nozzle customisation, but the required product weight, mould size and dosing arrangement must be confirmed before production. A programmable control screen allows the operator to manage relevant depositing parameters. These may include the number of deposits, dispensing speed, portion quantity and hopper temperature. The precise functions and available recipe-storage features depend on the supplied controller configuration. The machine can perform approximately 30–40 depositing cycles per minute under suitable operating conditions. A depositing cycle should not automatically be interpreted as one finished sweet because the number of pieces produced during each cycle depends on the nozzle arrangement and number of mould cavities filled simultaneously. An electrically heated hopper helps keep the candy mass at an appropriate depositing temperature. The listed maximum hopper temperature is approximately 130°C. The correct operating temperature depends on the selected recipe, setting agent, solids concentration and required flow characteristics. Compatible raw materials include gelatin- and pectin-based gummy formulations. The equipment may also process selected caramel, hard-candy or chocolate mixtures when the product viscosity, depositing temperature and nozzle configuration fall within the machine’s operating limits. Recipes should be developed and tested before commercial production. Differences in acidity, sugar concentration, setting temperature, vitamin premixes, colours, flavours and gelling agents can affect flow, portion accuracy, setting time and demoulding performance. For multivitamin or nutraceutical gummies, the depositor performs the mechanical portioning stage only. It does not independently verify nutrient concentration, ingredient uniformity, dosage accuracy, product stability or regulatory compliance. Formulation, mixing and quality testing must be completed through a validated production process. The product mixture must be cooked and prepared before it enters the depositor. The standard tabletop depositing machine should not be confused with a complete automatic gummy-production line containing ingredient weighing, cooking, mixing, depositing, cooling, demoulding, oiling, sugar coating and packaging equipment. A separate cooker may be added to create a more complete small-scale production system. The identified optional cooker has a reference volume of approximately 50 litres, a listed power rating of 12.75 kW and a maximum electric-heating temperature of approximately 210°C. This cooker is separate from the 2.2 kW depositing machine unless specifically included in the approved package. Different cooker configurations may use electric, steam or electromagnetic heating. Mixing and high-shear functions are also configuration-dependent. The heating method should be selected according to the recipe, available utilities, desired batch size and production requirements. The depositor is compatible with silicone, metal and selected three-dimensional moulds. Silicone moulds are placed on a supporting tray and positioned beneath the depositing nozzles. The operator initiates the depositing cycle and then manually moves the filled mould to the setting or cooling stage. Manual demoulding is used with standard silicone moulds. A separate demoulding device may be available for businesses that require faster release or greater production efficiency. Moulds, supporting trays and demoulding accessories must be listed individually in the final equipment schedule. Mould shape determines the appearance of the finished product. Custom moulds can be developed for bears, fruit shapes, geometric pieces, tablets, novelty designs and other suitable products. Product weight, cavity depth and mould material must remain compatible with the depositing system. The machine is rated at approximately 2.2 kW and can be configured for an electrical supply between 110 V and 240 V at 50 or 60 Hz. The correct voltage, phase, frequency, plug type and connection arrangement must be selected before production. Although described as a tabletop machine, the unit has a listed weight of approximately 60 kg. It therefore requires a strong, stable and level commercial workbench capable of supporting the machine, heated product, mould trays and normal operating movement. Food-contact components are manufactured from 304 stainless steel, supporting corrosion resistance, hygiene and routine cleaning. The final material certificates, surface finish and suitability for regulated nutraceutical production should be requested where required. Cleaning can be assisted by running appropriately heated water through the depositing system after production. Cleaning water should be circulated several times until visible product residue has been removed. This flushing procedure does not replace any disassembly, sanitation or inspection required by the operating manual. The machine should be cleaned before gummy material hardens inside the hopper, valves or nozzles. Operators must follow established procedures for isolating electrical power, releasing pressure, handling hot surfaces and preventing water from reaching the motor, control panel or electrical components. Product changeovers require particular care where allergens, active ingredients, colours or flavours are used. A validated cleaning procedure should be followed to prevent cross-contamination between batches. Heated syrup can cause serious burns. Operators should wear appropriate protective equipment and keep hands clear of the hopper, nozzles, moving depositing components and filled moulds. The availability of guards, emergency-stop controls and over-temperature protection must be confirmed in the final technical specification. With compact dimensions, servo-controlled depositing and flexible mould compatibility, this machine is suitable for start-up manufacturers, test kitchens and established confectionery businesses developing smaller commercial batches without installing a large continuous production line. Specification Details Product Type Mini semi-automatic gummy, jelly and candy depositor Reference Model YZ10 Installation Format Heavy-duty tabletop or workbench installation Automatic Grade Semi-automatic Primary Function Depositing measured confectionery portions into moulds Suitable Products Gummies, jelly sweets, caramel products, selected hard-candy mixtures and compatible chocolate Suitable Gelling Agents Gelatin and pectin Nominal Production Capacity 10 kg/h Production Considerations Depends on portion weight, nozzle arrangement, mould cavities, viscosity and operator workflow Depositing Speed 30–40 cycles per minute Depositing Amount 1–7 g per portion Larger Portion Sizes Customisation may be available Depositing System Servo-controlled depositing Control System Programmable control screen Adjustable Parameters Depositing quantity, speed, cycle number and hopper temperature, subject to controller configuration Hopper Heating Integrated electric temperature maintenance Maximum Depositor Temperature 130°C Rated Power 2.2 kW Electrical Supply AC 110–240 V Electrical Frequency 50/60 Hz Electrical Phase Must be confirmed for the selected configuration Plug or Connection Type Configuration-dependent Main Material 304 stainless steel Food-Contact Material 304 stainless steel Mould Compatibility Silicone moulds, metal moulds and compatible three-dimensional moulds