How to use a chocolate pouring production line

　　Using a chocolate casting production line involves multiple steps to ensure the equipment runs smoothly and produces high-quality chocolate products. Here is the basic operating procedure:
　　
　 　1. Preparation
　　
　　Inspect equipment: Ensure that all components of the production line (such as melting tanks, conveyor belts, molds, cooling tunnels, etc.) are clean and functioning properly.
　　
　　Prepare raw materials: Ensure that the chocolate raw materials (such as cocoa butter, cocoa powder, sugar, etc.) are of qualified quality, and prepare other ingredients according to the formula.
　　
　 　2. Melt chocolate
　　
　　Preheat the melting tank: Put the chocolate pieces into the melting tank and heat them to 45-50°C until they are completely melted.
　　
　　Tempering: Cool the chocolate to 27-28°C, then heat it to 31-32°C to ensure it has good fluidity and gloss.
　　
　　 3. Pouring chocolate
　　
　　Adjust the pouring machine: Set the temperature and speed of the pouring machine according to product requirements.
　　
　　Fill the molds: Pour the tempered chocolate into the molds, ensuring that each mold cavity is filled evenly.
　　
　 　4. Cooling and solidification
　　
　　Enter the cooling tunnel: The filled molds pass through the cooling tunnel, the temperature is usually controlled at 10-15°C, so that the chocolate solidifies quickly.
　　
　　Monitor cooling time: Ensure that the chocolate is completely solidified to avoid deformation or breakage during demolding.
　　
　　 5. Demolding and packaging
　　
　　Demolding: After solidification, the chocolate is removed from the mold and inspected for defects.
　　
　　Packaging: Qualified chocolate products are packaged to ensure sealing and hygiene.
　　
　　 6. Cleaning and maintenance
　　
　　Clean equipment: After production, thoroughly clean the equipment to prevent residues from affecting the next production.
　　
　　Regular maintenance: Regularly inspect and maintain the equipment to ensure its long-term stable operation.
　　
　　 7. Quality control
　　
　　Inspect products: Conduct quality inspection of finished products to ensure they meet standards.
　　
　　Record data: Record key parameters during the production process for traceability and improvement.
　　
　　 Notes
　　
　　Temperature control: Temperature control is crucial during the melting, tempering, and cooling stages.
　　
　　Hygiene requirements: Keep equipment and environment clean to avoid contamination.
　　
　　Safe operation: Follow equipment operating procedures to ensure personnel safety.
　　
　　Through the above steps, the chocolate casting production line can be used efficiently to produce high-quality chocolate products.

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