The Frozenshell® is a unique plant designed for the production of thin chocolate shells.

Highly cooled forming dies positioned on a load-bearing plate are immersed into the tempered chocolate –containing bath. The height of the resulting shells depends on the depth of immersion into chocolate.

The resulted shells are further deposited from the load-bearing plate onto the cooling tunnel belt. Semi-liquid bottoms of the shells adhere to the belt therefore they do not shift during transportation. Now they can be filled with various fillings. A plate carrying dies is readily replaced by the other plate for producing new shapes. Besides, one plate is suitable for the installation of dies having various shapes.

A thin shell produced by the Frozenshell® process is suitable for filling with various cream or even semi- liquid fillings. With the Frozenshell® process our customers are afforded such opportunities which previously had been available only with the employment of costly lines for the production of hollow products.

The plate with dies deposits shells onto the conveyor belt, the shell bottom becomes crystallized & solidified on the belt.

Compressed air flow separates the die from the shell, the plate with dies is ascending.

Shells are attached to the conveyor belt in a strictly arranged pattern and as such they are conveyed to the Pralimat® forming – depositing machine for filling, weight deviations: +/-0,1g.

The Pralimat® machine has proven to be a perfect facility suitable for depositing various fat-containing fillings like nougat, ganache or praline mass.

The above masses can be processed both in liquid & tempered state, in the latter case- by making use of feeding rollers & a wire cut device.

The peculiar feature of the Pralimat® machine is its modular design. Changing over to the processing of various masses can be effected by a simple replacement of a hopper. A special feed system for tempered masses ensures the product weight uniformity