The design of the chocolate cone production line has a certain degree of flexibility, and can be adjusted to produce egg cones of different flavors and sizes according to market demand. At the same time, as the business grows, the production line can be further expanded or upgraded.
The fully automatic mini cone production line is an ideal processing solution for egg rolls, which are the hottest and most popular products in the current crispy egg cone food consumption market. The egg rolls are uniform in color, golden in color, crispy and delicious, and clean and hygienic. According to different molds, this equipment can produce various specifications of egg cones such as flat-mouthed egg cones, natural-edge egg cones, egg rolls, and bowl-shaped cups.
Our reliable mini chocolate cone production line, technologies and services can help you reduce acquisition costs and improve the yield rate of egg cones. The parts of the chocolate cone production line are made of high-quality bearings and spare parts, and the baking tray is made of high-quality cast iron, which has a higher wear resistance and life. According to your production and budget, we recommend different models of equipment, with a production range of 3000-10000 pieces per hour.
After all dry materials (such as flour and sugar) are mixed evenly, wet ingredients (such as egg liquid and milk) are gradually added and stirred until a smooth and particle-free batter is formed. This process may require the use of a high-speed mixer or a specific beating equipment to ensure that the batter is uniform and delicate.
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In the beaten slurry, its consistency may be further adjusted and then injected onto the baking pan. When injecting, the slurry is evenly distributed to ensure that a flat and consistent layer can be formed during baking to avoid local over-thickness or over-thinness.
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The batter injected into the mold is baked at high temperature for a short time to quickly set and form a pancake shape. After it is out of the oven, it is quickly rolled into a cone shape using a specific rolling machine while it is hot. At this time, the batter is flexible enough to bend without breaking.
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The freshly rolled cones need to be placed on a cooling rack to allow them to cool naturally and maintain their shape to prevent deformation in subsequent steps. Manually placed in the cone mold.
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Place the chocolate blocks in the chocolate melting machine and heat until they are completely liquid. Temperature control is critical, as too high a temperature will damage the texture of the chocolate. Use a chocolate nozzle or manually to evenly inject the melted chocolate into the cooled cone to form a layer of chocolate coating.
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