One-Shot Depositors

One Shot machines are universal depositors, able to lay down bonbons, tablets, spheres, Easter eggs, drops, filled cones and many other products in molds — with or without fillings, and with inclusions up to 3 mm at up to 5% ratio. You just trigger the deposit and take it to cool.

Every VONIN One Shot lays down shell and filling in a single shot. The difference is scale and level of automation:

• C3 Pro — mid-scale (chains and established brands): up to 2,000 pcs/h (60 kg/h); up to 3 nozzles, for 3×7 molds or larger; fully automatic; makes filled bars and products that need movement during depositing.
• OSD-5 — mid-to-large scale (co-packing and major brands): 3,500 to 4,000 pcs/h (120 kg/h); up to 5 nozzles, for 5×5 molds or larger; the only one in Brazil with a servo-driven moving head; two tanks with independent temperature control; integrates into a continuous line with a cooling tunnel.
• OSD-12 — the most complete in the range, for large scale: engineered from the ground up to run 24/7 nonstop, with depositing 100% controlled by servo motors.

The manual process for a filled bonbon has too many steps: mold the shell, cool, crystallize, fill, cap the bottom and cool again. The One Shot does it all in one shot — just deposit, cool and pack.

VONIN believes that chocolatiers should spend more time on the parts that truly matter in the execution of their craft and less time on repetitive tasks. The ease of making truffles and bonbons with One Shot machines saves precious time in the manufacturing of your products, giving you more freedom to test new ideas.

Our One Shot depositors let you adjust the chocolate-to-filling ratio and the weight of your bonbons, control the tank temperatures, and store more than 200 recipe configurations in our machines, so you have no headaches when producing many different types of products with a single piece of equipment.

VONIN's One Shot machines are controlled through a touchscreen, which makes operating the machine easier, turning complex physics calculations into the press of a button.

The tanks of our One Shot depositors are heated to keep the chocolate and the filling at the ideal temperature at all times. This prevents the chocolate from recrystallizing before being deposited or losing its temper, and keeps the filling from hardening.

Fillings with medium creaminess and viscosity — based on condensed milk, fat, or ganache — run smoothly. Liquid fillings such as liqueurs, or very heavy ones, are not recommended.

Any type of chocolate — milk, white, dark, real (couverture) or compound, with solid inclusions of up to 3 mm (peanuts, pistachios, and nuts).