A unique mouldless chocolate shell forming system for a wide variety of shapes and sizes providing an alternative for the production of high quality pralines and dessert shells.

The operational principal of this machine is unlike anything else currently on the market.

Positive metal tools mounted on a frozen plate are submerged into a bath of tempered chocolate to form wafer thin chocolate shells.

A patented air ejection system ensures that the pieces are positively located onto a conveyor belt after a few seconds of cooling. This unit can be used for making plain unfilled dessert shells or as finishing touch a depositor can be added for the filling. This filling can be either liquid, semi-liquid or dry.

The machine is supplied with a refrigerant system to supply the cooling medium to the cooled plate and tools, as well as an air desiccation system to dry the air in the cabinet. The FrozenShell® is fed by a Sollich Turbotemper® which is the only tempering machine that provides the required accuracy of tempered chocolate and the correct viscosity to make perfect shells every time.

Typical parameters for the FrozenShell® are:

• Moulding plate -10° to -15°C
• 2 cycles per minute
• 400 mm wide unit = 9 x 9 moulds
• 600 mm wide unit = 9 x 13 moulds
• Maximum shell height 50 mm
• Average shell weight 2 grams (+/- 0,1 grm)
• Shell 1.5 – 2 mm on bottom, walls less than 1 mm

The Candymaster® enables you to manufacture confectionery, from the solid to the filled “one-shot” product. For peppermint coins and toffees, jelly and other low-boiled products, too, the Candymaster® is the ideal solution. With the unique Shellmaster® technology, hollow sugar shells can be produced for the first time. The Shellmaster® is used to form shells from fondant, caramel, nougat, gum masses or other sugar masses which are then filled with viscous sugar and fatty masses.

For more information on Sollich click here.