Description
The ZONESUN ZS-GDJ8 Semi-Automatic Servo Chocolate Depositing Machine is designed for controlled depositing of fluid chocolate into compatible molds. It can be configured for molded chocolate blocks, bonbons, filled-chocolate projects and other confectionery products where accurate deposit volume and mold alignment are important.
The machine combines a servo-driven piston depositing system, PLC touchscreen control, heated stainless-steel hopper and customizable multi-nozzle tooling. Depositing heads and molds can be matched to the cavity layout, allowing multiple mold cavities to be filled in one cycle. The system can also be integrated with compatible cooling, demolding or conveying equipment when a larger chocolate-production line is required.
Technical Specifications
| Model | ZS-GDJ8 |
|---|---|
| Power Supply | 110 / 220 V, single phase, 50/60 Hz; customizable |
| Reference Production Capacity | Approx. 20–100 kg/h, depending on chocolate, deposit weight, mold layout and cycle settings |
| Recommended Mold Size | 275 × 175 mm / 275 × 135 mm |
| Drive System | 4 sets of 0.4 kW servo motors |
| PLC Control | DELTA PLC standard; Siemens PLC available on request |
| Reference Piston System | Standard 2 × 8 sets of Φ20 mm pistons |
| Depositing Nozzles | Customized to mold layout; up to 8 nozzles as a reference configuration |
| Heating System | Independent temperature control for hopper and filling valves |
| Machine Size | Approx. 1260 × 840 × 1660 mm |
| Package Weight | Approx. 400 kg |
Performance note: Actual capacity, deposit repeatability and finished appearance depend on chocolate viscosity, working temperature, tempering condition, deposit weight, nozzle diameter, mold cavity layout and production cycle. Sample testing is recommended before final tooling is confirmed.
Touchscreen Control
The touchscreen allows operators to set depositing parameters and monitor machine operation. Recipes should be adjusted according to chocolate condition, target deposit weight and mold configuration.
Heated Stainless-Steel Hopper
The heated hopper helps maintain a stable working temperature so chocolate remains flowable during depositing. The correct temperature depends on the chocolate formulation and upstream tempering process.
Servo Piston Depositing System
Servo-driven piston control meters the deposit for each cycle. Deposit volume can be adjusted within the confirmed tooling range, while actual repeatability depends on chocolate viscosity and temperature stability.
Customizable Multi-Nozzle Depositing
The nozzle arrangement can be matched to the mold cavity layout so several cavities can be deposited in one cycle. Nozzle count, diameter and spacing should be confirmed from the actual mold and chocolate recipe.
Best-Suited Products
The ZS-GDJ8 is best suited to fluid or pumpable chocolate formulations used for molded confectionery. Typical applications include chocolate bars or blocks, molded pieces, bonbons and selected center-filled products after the mold and depositing sequence are confirmed.
Needs separate evaluation: chocolate containing large nut pieces or other inclusions, highly aerated formulations, material that crystallizes or thickens rapidly, very low-viscosity fillings, or products requiring multiple materials with significantly different temperatures or flow properties.
What Affects Depositing Accuracy?
- Chocolate viscosity and temperature stability
- Tempering condition and crystallization behavior
- Deposit weight per cavity
- Nozzle diameter and spacing
- Mold cavity dimensions and alignment
- Number of cavities filled per cycle
- Presence and size of nuts, particles or inclusions
- Servo and piston settings
Chocolate Depositing vs General Liquid Filling
A chocolate depositor must maintain the product within a suitable temperature and viscosity range while coordinating nozzle position with mold cavities. A general liquid filling machine normally does not provide the same mold-oriented depositing structure or heated product path. For molded chocolate production, the depositor and mold should therefore be designed as one process.
Before Ordering, Please Confirm
- Chocolate type and formulation
- Working / depositing temperature
- Approximate viscosity if available
- Whether nuts, particles or inclusions are present
- Target deposit weight per cavity
- Mold dimensions and cavity layout
- Number of cavities to fill per cycle
- Whether center-filled chocolate is required
- Required production capacity in kg/h or molds/min
- Required voltage and frequency
- Whether the machine must connect to cooling, conveying or demolding equipment
- Whether sample depositing tests are required before production
Frequently Asked Questions
Can the ZS-GDJ8 make filled bonbons?
Potentially yes, but center-filled products require the filling sequence, chocolate shell process, filling material and mold design to be confirmed as a complete application.
Can it deposit chocolate with nuts?
Small compatible inclusions may be possible, but particle size, hardness and nozzle diameter must be evaluated. Large or irregular nut pieces can block the depositing path.
Is 20–100 kg/h guaranteed for every chocolate?
No. It is a reference capacity. Actual output varies with deposit weight, mold layout, chocolate viscosity and cycle time.
Does the machine temper chocolate?
The hopper and filling valves provide heating control to maintain depositing conditions. Chocolate tempering requirements should be handled according to the recipe and production process unless a dedicated tempering unit is included in the project.
Can the nozzles be customized?
Yes. Nozzle count and spacing can be configured around the mold layout and required deposit pattern.
Can it be connected to a complete chocolate line?
Yes. The depositor can be evaluated together with compatible mold handling, cooling, demolding and downstream packaging equipment.
Need Help Confirming the Mold & Depositing Setup?
Send us your chocolate formulation, working temperature, mold drawing, cavity dimensions, target deposit weight and required output. We can evaluate the piston, nozzle and mold configuration before production.
