Find the perfect Chocolate World machine for your business with our practical guide to production methods, capacities and features.
How do I choose the right chocolate machine for my business?
Choosing the right machinery is a significant step for your business, and it largely depends on your production goals, the types of products you wish to create, and your available space.
Here is a guide to help you navigate our range:
1. Identify your primary production method
First, consider what you will be making most often, as this dictates the type of machine you need:
- Moulding (pralines, bars, figures): if you are primarily filling moulds, you need a machine with a dosing function. Options range from the entry-level Wheelie 14 (14kg capacity) to industrial-scale automatic tempering machines like the CW80 (80kg capacity).
- Enrobing (coating biscuits, ganache, centres): for coating items in a chocolate curtain, you will require an automatic tempering machine paired with an enrobing line.
- Panning (coated nuts, coffee beans): if your focus is on coating small centres like hazelnuts or raisins, a dedicated panning machine is the correct tool.
- Bean-to-bar production: if you are making chocolate from scratch (cracking, winnowing, and conching), you will need specialised equipment like the DCM breeze cracker-winnower and a conching device.
2. Determine your production scale
Selecting a machine with the correct capacity ensures you can meet demand without over-investing:
- Artisanal/boutique/home use: the Easy Temp (M1705) is ideal for small batches, with a 3kg tank capacity and simple, intuitive controls. The Wheelie 14 is also a great value option for professional production of limited amounts.
- Small to medium production: the CW12 (12kg capacity, up to 45kg/hour) or the swan automatic dispensers (10kg capacity) are suitable for shops with moderate throughput.
- Industrial/high volume: for large-scale operations, choose from the CW40, CW60, or CW80 series. The CW80, for example, has an 80kg tank capacity and can produce up to 200kg of tempered chocolate per hour.
3. Consider technical requirements and space
- Power supply: smaller machines like the Easy Temp and CW12 typically run on single-phase 220V power. Larger industrial models (CW40 and above) generally require three-phase current.
- Footprint: if space is limited, tabletop models like the Easy Temp (51 x 51 cm) or the compact swan dispensers are excellent choices.
- Cooling Systems: decide between air-cooled models (like the Easy Temp) or those with integrated or modular cooling systems for higher efficiency.
4. Look for modular and versatile options
Many of our machines are designed to grow with your business:
- Compatibility: our enrobing lines and mini moulding lines (M1800) are compatible with various automatic tempering machines.
- Accessories: you can add dosing heads, vibrating tables, or specialised plates later to increase efficiency.
