How to plan a chocolate line before you compare machines

Plan a chocolate line from the product requirements, not from a list of available machines.

Start with the product family. Solid bars, filled pieces, enrobed biscuits and spreads use different temperatures, process times and changeover procedures. Record the products required now, possible future formats and the quality limits for each one.

Then define daily output, batch size, cleaning time, operator availability and recipe change frequency. These figures determine whether the line should use smaller flexible batches or longer industrial runs.

Finally, list the required electrical supply, cooling water, compressed air, floor space and connection points. Use these requirements to compare capacities and model specifications.