Toffee Production Line: From Servo Depositing to Packaging

Our fully automatic toffee production line, from servo pouring to cooling sterilization and packaging, all kinds of machines work closely together to produce a delicious and popular toffee.

In the production process of toffee, its efficient heating system accurately regulates the temperature to ensure the uniform heating of the boiling process, eliminate the risk of burnt paste, and make the toffee reach the ideal concentration and taste. Then, the boiled toffee sugar paste into the cooling conveyor belt or cooling tower such as cooling molding equipment, through air cooling or water cooling, rapid solidification molding. Finally, the packaging machine quickly cooled the toffee block packaging, to complete the entire production process.​

Parameters

Toffee depositing line is the most advanced equipment for continuous making toffee caramel candy. It gathered machinery and electric all in one, using the silicone moulds automatically depositing and with tracking transmission demoulding system. It can make pure toffee and center filled toffee. This line consists of jacketed dissolving cooker, transfer pump, pre-heating tank, special toffee cooker, depositor, cooling tunnel, etc.

Raw material mixing equipment

Stir evenly：The sugar, cream, milk and other ingredients can be fully stirred to ensure that the mixture is uniform and the taste of the toffee is consistent.

Speed adjustable: according to the characteristics of different raw materials and mixing requirements, the stirring speed can be flexibly adjusted to improve the mixing effect.

Cooking equipment

Accurate temperature control: with an accurate temperature control system, the temperature can be accurately controlled within the range of toffee boiling, the general error is not more than ± 1℃, to prevent the sugar liquid burnt paste or insufficient boiling.

Uniform heating: high-quality heating elements and reasonable pot body design are adopted to heat the sugar liquid evenly in the cooking process, avoid local overheating, and ensure the fine texture of toffee sugar.

Cooling forming equipment

Rapid cooling: can cool the cooked toffee to the appropriate temperature in a short time, accelerate the molding process, improve production efficiency.

Forming regulation: equipped with professional forming mold or device, so that the toffee can be formed according to the preset shape and specifications, and the appearance is neat and beautiful.

Deposited toffee candy processing flowchart :

Raw material dissolving→Transporting→Pre-heating→Toffee cooking→Add oil and flavor→Storage→Depositing→Cooling→De-moulding→Conveying→Packing→Final product

Deposit toffee candy machine Advantages

1 Sugar and all other materials can be automatic weighed, transferred and mixed through adjust touch screen. Various kinds of recipes can be programmed in the PLC and applied easily and freely when required.

2. PLC, touch screen and servo driven system are world famous brand, more reliable and stable performance and durable use-life Multi language program can be designed.

3. Long cooling tunnel increase the production capacity.

4. Silicone mould is more efficient for demoulding.

The processing line is a compact unit which can continuously produce various kinds of hard candies under a strict sanitary condition. It is also an ideal equipment which can produce out good quality products with the saving of both the manpower and the space occupied.

SOFT CANDY MAKING MACHINE for candy processing  made by our corporation. It consists of vacuum continual candy boiler, jam pump, extruder, rope sizer, cooling conveyor, forming machine (can be equipped according to the consumers' request), and it is the equipment for large, middle, small candy enterprises to produce various shape toffee candy.

After blender,add fondant with the material,make the soft candy good taste.

Cooking System

The cooker used to shear colloids that agglomerate when in contact with Water Three-layer anti-scalding design, stainless steel material 304 stainless steel, the surface is treated with stainless steel wire drawing, and manually polished The upper part of the stirring motor is equipped with a mechanical seal The equipment is equipped with a bottom valve, which opens and closes automatically The equipment adopts scraping edge stirring and adopts a

whole-plate W frame With CIP high-speed rotating cleaning ball (left and right) with a reserved water inlet.

The storage Water pump for temperature holding system Water proofs and blasted surface coating

Set all cookers and tank on frame. Contact food parts made bySUS304

Siemens electrical complements

VFD lobe pump for discharge

Omron for temperature control

The Mirco film cooker

Material standards:

1)The frame and model are made of 304 stainless steel,the middle plate structure,and the door panel is 304 stainless steel.

2)The inlet and outlet syrup pipes are made of 304 stainless steel

3)The main body of the sugar boiling is made of copper

4)The shell of the sugar boiling and preheating device is all 304 stainless steel

The toffee mass cooker

The toffee mass cooker is a specialized piece of equipment designed for the production of toffee and related confectionery products. It plays a crucial role in the industrial - scale manufacturing of toffees, ensuring consistent quality and efficient production.

1. Working Principle

• Heat Source Application:

Steam Heating: Many toffee mass cookers utilize steam as the heat source. Steam is a popular choice because it provides gentle and even heating. For example, in some models, steam is circulated through a jacket surrounding the cooking chamber. This is similar to how a steam - heated jacketed kettle works in other food - processing applications. The steam transfers its heat energy to the toffee mixture inside the cooking chamber, gradually raising the temperature. This method helps prevent hot spots and ensures that the toffee mass is heated uniformly, which is essential for achieving the right texture and flavor. Steam is often generated by a separate steam boiler, which can be fueled by various energy sources such as natural gas, oil, or electricity.

Electric Heating: Some modern toffee mass cookers are equipped with electric heating elements. These elements are strategically placed within the cooker, either directly in contact with the cooking vessel or in a way that allows for efficient heat transfer. Electric heating offers precise temperature control. Microprocessor - based control systems can accurately regulate the power supplied to the heating elements, enabling the cooker to maintain specific temperature profiles during the toffee - making process. This is beneficial as different types of toffees may require different heating rates and final temperatures to achieve the desired characteristics, such as the right degree of caramelization.

• Mixing and Stirring Mechanisms:

Variable - Speed Stirrers: Toffee mass cookers are fitted with stirrers that play a vital role in the cooking process. These stirrers are typically powered by a variable - speed gear motor. The variable - speed feature is crucial because it allows operators to adjust the stirring speed according to the stage of the toffee - making process. At the beginning, when the ingredients are being combined, a lower speed may be sufficient to ensure proper mixing without splashing. As the toffee mass thickens and the cooking progresses, a higher speed can be used to prevent the toffee from sticking to the bottom and sides of the cooking vessel and to promote even heat distribution. The stirrers are often equipped with scrappers, which are designed to scrape the inner surface of the cooking chamber. This helps in removing any toffee that may adhere to the walls, ensuring that all the toffee is evenly cooked and preventing the formation of burnt spots.

Homogenization Function: The combination of the stirrer's movement and the scrappers' action helps in homogenizing the toffee mass. This is important because a homogeneous toffee mass results in a consistent product in terms of texture and flavor. By constantly moving and mixing the ingredients, the stirrer ensures that sugar, butter, milk, and any other additives are evenly distributed throughout the toffee. This is especially important for large - scale production, where uniformity in every batch is highly desirable.

2. Design and Construction

• Materials of Construction:

Stainless - Steel Frame and Vessel: The frame of the toffee mass cooker is usually constructed from stainless steel. Stainless steel is chosen for its durability, corrosion resistance, and hygienic properties. In a food - processing environment, where the cooker may be exposed to moisture, acidic ingredients (such as in some toffee recipes), and frequent cleaning, corrosion resistance is essential to ensure the longevity of the equipment. The cooking vessel itself is also made of stainless steel. This ensures that the toffee mass does not come into contact with materials that could affect its taste or quality. Stainless steel is also easy to clean, which is crucial for maintaining food safety standards. All parts of the cooker that come into contact with the toffee syrup are made of stainless steel to prevent any contamination.

Insulation: To improve energy efficiency and safety, many toffee mass cookers are insulated. Insulation materials are used to line the outer walls of the cooking chamber or the entire cooker. This helps to retain the heat inside the cooker, reducing heat loss to the surrounding environment. As a result, less energy is required to maintain the desired cooking temperature, which not only saves on energy costs but also allows for more consistent cooking. Additionally, the insulation helps to keep the outer surfaces of the cooker at a relatively cooler temperature, reducing the risk of burns to operators during normal use.

• Capacity and Size:

Batch - Type Production: Toffee mass cookers are available in various capacities to suit different production requirements. Small - scale models may have a capacity of 50 - 100 kg per batch, which are suitable for artisanal or small - volume confectionery producers. These smaller cookers are often more compact in size, making them easier to fit into smaller production facilities. Medium - sized cookers with capacities ranging from 100 - 300 kg per batch are commonly used by mid - sized confectionery companies. Larger industrial - scale toffee mass cookers can have capacities of 500 kg or more per batch. These large - capacity cookers are designed for high - volume production and are typically larger in size, with dimensions such as length, width, and height that can be adjusted according to the specific production line layout. The size and capacity of the cooker are important factors to consider when setting up a toffee production facility, as they need to be in line with the production goals and the available space.

3. Applications

• Toffee Production:

Traditional Toffees: The toffee mass cooker is primarily used for making traditional toffees, which typically consist of sugar, butter, milk, and sometimes flavorings such as vanilla. The cooker allows for the precise cooking of these ingredients to the right temperature and consistency. For example, the slow and even heating provided by the steam or electric heating elements helps in caramelizing the sugar gradually, resulting in the characteristic rich, sweet flavor of toffee. The stirring mechanism ensures that the butter and milk are well - incorporated into the sugar syrup, creating a smooth and creamy texture. Different types of traditional toffees, such as hard toffees, soft toffees, and chewy toffees, can be produced by adjusting the cooking time, temperature, and the ratio of ingredients in the toffee mass cooker.

Flavored and Specialty Toffees: In addition to traditional toffees, the cooker is also used to make flavored and specialty toffees. This could include toffees with added nuts (such as almond, pecan, or hazelnut), chocolates, fruits (like dried cranberries or apricots), or spices (such as cinnamon or cardamom). The toffee mass cooker enables the uniform distribution of these additional ingredients throughout the toffee mass. For instance, when making chocolate - flavored toffees, the chocolate can be added at a specific stage of the cooking process, and the stirrer will ensure that it is evenly mixed with the toffee base, resulting in a consistent chocolate flavor in every bite.

Related Confectionery Products:

Caramel - Based Products: The toffee mass cooker can also be used for the production of caramel - based products. Caramel has a similar cooking process to toffee, involving the heating of sugar and other ingredients to a specific temperature to achieve the desired caramelization. The cooker's ability to provide controlled heating and efficient mixing is well - suited for caramel production. Caramel can be used as a filling in chocolates, candies, or as a topping for desserts. The toffee mass cooker allows for the production of different types of caramel, such as soft caramel for fillings or hard caramel for candy coatings.

Fudge and Chewy Candies: Fudge and chewy candies are also within the scope of what can be produced using a toffee mass cooker. Fudge typically contains sugar, butter, milk, and often chocolate or other flavorings. The cooking process in the toffee mass cooker helps in achieving the right texture for fudge, which is smooth, creamy, and slightly chewy. Chewy candies, which may have a more complex formulation with ingredients like corn syrup, gelatin, and various flavorings, can also be made using the cooker. The variable - speed stirrer and precise temperature control are useful in creating the desired consistency for these chewy confectionery products.

Depositing system

The Toffee Syrup Pouring System is an integrated production system that combines sugar syrup delivery, control, and shaping. Its core principle lies in precisely regulating the cooked toffee syrup to pour into various molds at appropriate flow rates, speeds, and temperatures, transforming liquid sugar into solid toffee.​

Sugar Liquid Storage and Conveying Module: The cooked toffee syrup is first conveyed to a dedicated storage tank. The storage tank has excellent thermal insulation properties and is typically made of double-layer stainless steel with insulating material filled inside, maintaining the syrup temperature within an optimal range for pouring, thus reducing the risk of increased viscosity due to temperature drop, which could affect the pouring quality. Connected by pipes, the syrup is then conveyed at a steady flow rate to the pourer through the pump. The pumping system often uses positive displacement pumps, such as gear pumps or screw pumps, allowing precise control over the syrup flow rate and ensuring continuous pouring.

Control System: This is the "brain" of the casting system, responsible for monitoring and regulating the entire casting process. Traditional control systems rely on manually preset parameters such as casting time and flow rate, but they struggle to cope with complex and changing production environments. With technological advancements, intelligent control systems have gradually become widespread. The system collects real-time data from sensors on sugar liquid temperature, pressure, flow rate, and equipment operation status, transmitting this data to the central processor. The processor uses built-in algorithms to analyze and process the data, automatically adjusting key parameters such as pump speed and valve opening degree according to predefined product standards, achieving precise casting.

Cooling system

Structure composition

The core components of the cooling tunnel for toffee include the tunnel body, cooling equipment, conveying system, and control system. The tunnel body is made of stainless steel, which is not only robust and durable but also has excellent corrosion resistance, ensuring stability over long-term operation and adaptability to various complex environments. Cooling equipment is distributed at the top or sides of the tunnel, commonly in the form of air-cooled and water-cooled types. Air-cooled units use high-power fans to evenly blow cold air onto the toffee, accelerating heat dissipation; water-cooled units circulate cold water, utilizing the principle of heat exchange to remove heat from the toffee. The conveying system uses conveyor belts that meet food hygiene standards, ensuring that the toffee moves smoothly and continuously from the entrance to the exit during the cooling process. The control system regulates the temperature, air speed (for air-cooled units), water flow rate (for water-cooled units), and the operating speed of the conveyor belt within the cooling tunnel.

Cooling mechanism

Wind Cooling Principle: The wind-cooled tunnel generates strong airflow through high-power fans. Cold air is evenly distributed over the surface of the toffee via meticulously designed ducts. When the cold air comes into contact with the hot toffee, it quickly absorbs heat, rapidly lowering the toffee's temperature. The ducts feature a unique flow design to ensure that each piece of toffee is evenly cooled by the cold air, preventing uneven cooling

Water Cooling Principle: The water-cooled cooling tunnel utilizes the high specific heat capacity of water to achieve efficient cooling. Cold water circulates in a closed pipe, which is either close to or encircling the conveyor belt inside the tunnel. During transportation, the heat from the toffee is transferred to the cold water in the pipe through conduction and radiation. As the cold water absorbs the heat and warms up, it releases the heat through a heat exchanger. The cooled water then circulates back into the cooling tunnel, continuously absorbing more heat from the toffee.

Automatic CFA System

After cooking the material,should send the material to the CFA tanks.D&R offers auto CFA system also as the requirement of customers for adding the color,flavor,acid.

The flavor and color machine works closely with other stages of toffee production. After the boiling process is completed, when the syrup reaches the appropriate temperature and state, the flavor and color machine activates according to a preset program to add ingredients. Once added, the mixed toffee ingredients proceed directly into subsequent processes such as pouring and cooling, ensuring a seamless production flow. For example, on an automated toffee production line, the boiled syrup is conveyed through pipes to the flavor and color addition station, where the equipment quickly completes the addition and mixing of flavorings and colors. The syrup is then pumped into the pouring machine for shaping, significantly enhancing production efficiency and ensuring consistent product quality.

MouldS

It is made by aluminium then coated by Teflon,Weight and shapes can be customized with customer logos

Different shapes can be made on same machine.

Metal molds

3D Design molds

Common mould for making 3D designs like ball shape，fruit hard candy,lollipops...

We can provide two pair or thress pcs types for different cases of shape to esaliy demolding.

Silicone Molds

Soft silicone moulds silicone rubber moulds used in jelly, gummy,toffee and caramel chocolate production,Inside will iron spork for longterm use.

New！！！

Quick/Fast change design

Time saving plan for replacement the molds without any tools

We offer customzied 3D diagram and mini samples for free

We provide the pharmaceutical industry with the world’s leading candy production equipment, along with custom molds.

Molds are often an important component can provide your business with the means to scale your operations and attract more clients that are looking for proprietary product shapes and types.

When you add your own custom molds to your production processes, the difference is immediately noticeable. With greater manufacturing capabilities and a wider variety of designs, you can create more opportunities for your business and customers.

Get Your Own Custom Molds now ！

Its is a simple Process form Sampling Drawing Quote Fabrication

Or even a funny or creative photo we can make a mini Sample for you too！