Complete Lines

A chocolate production line is a set of connected machines that carry out, in sequence, the stages of chocolate transformation: refining (reducing the particle size of sugar and cocoa), conching (developing flavor, aroma, and texture), transporting the mass, depositing into molds or enrobing products, and cooling for crystallization. When these stages happen on isolated machines, every transfer becomes a point of loss: of time, of product, and of consistency.

VONIN lines are designed to eliminate those points. Pumps and level sensors feed the machines automatically, stainless steel piping keeps the chocolate at the right temperature between stages, and centralized touchscreen HMI control lets you save recipes and repeat results batch after batch. It is what we sum up in the tagline of our Depositing Line: a line that talks to itself.

The practical result is an operation with minimal labor, less rework, and a consistent final product — an essential condition for anyone selling to retail, to other manufacturers, or under a private label.

Chocolate texture is defined by particle size — the size of the solid particles in the mass, measured in microns. In general, once particles drop below roughly 20 to 25 microns, the human palate stops perceiving them as grit and senses only creaminess. Conching, in turn, is the prolonged agitation of the heated mass, which drives off unwanted acidic and moisture notes and rounds out the flavor. Refining defines the texture; conching defines the flavor.

The SferaConcha Refining Line was designed to raise artisanal production to 100–200 kg of fine chocolate per day — 2 to 4 metric tons per month — without giving up fine quality control. Its core is the SferaOne ball mill, which refines 25 to 50 kg per batch below 20 microns in just 2 to 3 hours. Next, the VertiConcha 200 performs 12 to 18 hours of conching per batch, with a capacity of up to 200 kg. The shear in the process also helps reduce formula cost.

All of this fits in under 3 m², with frames and contact parts in 304 stainless steel, recipe control on a 7-inch touchscreen HMI, and two food-safety barriers: a magnetic filter in the refining stage and a ChocoMesh vibrating sieve at the outlet — nothing gets through unless it is right. The line comes ready for a transfer pump and buffer tank (we suggest the TD-V).

• SferaOne: refining below 20 microns in 2–3 h, batches of 25 to 50 kg
• VertiConcha 200: 12 to 18 h of conching, up to 200 kg per batch
• 304 stainless steel frames and contact parts
• Magnetic filter + ChocoMesh vibrating sieve
• 7" touchscreen HMI with recipe control
• Under 3 m² to produce 2 to 4 metric tons per month

Many manufacturers that use chocolate as a raw material are held hostage by the prices and availability of the big chocolate mass producers. The ChocoMaster Refining Line exists to change that relationship: with batches of 500 kg to 1,000 kg, it puts the production of your own chocolate mass inside your factory.

The ChocoMaster is a universal machine: refining and conching happen in a single unit, in cycles of 14 to 20 hours per batch, reaching a particle size of 20 to 25 microns. The blades — driven by 15 to 23 kW motors — refine the mass while developing and rounding out the flavor, with the conching profile under the operator's full control via touchscreen HMI.

Like every VONIN line, it goes beyond the main machine: the project includes a transfer pump, stainless steel piping, a storage tank, and an auxiliary operator ladder. Water heating is provided by 3 kW × 3 heating elements, and cooling can come from a chiller or an external cooling tower. Dimensions range from 2000×1080×1250 mm in the 500 kg version to 3000×1400×1800 mm in the 1,000 kg version, with 220 V or 380 V three-phase power.

Once the mass is ready comes the stage that defines a factory's productivity: turning chocolate into product. One shot technology deposits, in a single operation, both the shell and the filling of a bonbon — or solid chocolate, with or without inclusions — straight into the mold, eliminating intermediate molding steps.

The VONIN Depositing and Enrobing Line is built around the One Shot OSD-5 depositor and produces up to 3,500 units per hour, the equivalent of about 105 kg/h, with 60 g dosing per nozzle. Feeding is handled by pumps controlled by level sensors, and operation is automatic, with minimal labor: the line literally talks to itself.

For high-volume enrobing, the C-Max 600 Enrobing Line integrates melting (TD-V tank), enrobing (COB-600V enrober), and cooling in a 100% automated flow. With a 600 mm working width — up to 9 rows of products — it enrobes 5,000 to 6,000 units per hour with compound chocolate, which requires no tempering and speeds up the process.

Choosing a line starts with two questions: what product do you make (fine chocolate mass, molded products, or enrobed products) and what volume do you need to deliver per day. From there, the path becomes clear:

Beyond capacity, plan for utilities and floor space. The SferaConcha requires an air compressor (250 L minimum) and a 3,000 kcal chiller, which are not included with the line; the ChocoMaster works with a chiller or an external cooling tower. The refining lines run on 220 V or 380 V three-phase power. On floor space, the SferaConcha is unbeatable: a complete line installed in under 3 m².

When in doubt, talk to VONIN. Every line is a project, and our team sizes the configuration — pumps, tanks, piping, and peripherals — according to your product, your space, and your production target. Transparency with the numbers is our starting point: the data on this page is the same as in our technical proposals.

• Fine chocolate, 100 to 200 kg/day (2–4 metric tons/month): SferaConcha Refining Line
• Your own mass at industrial scale, batches of 500 to 1,000 kg: ChocoMaster Refining Line
• Bonbons and molded products, up to 3,500 units/hour (~105 kg/h): One Shot OSD-5 Depositing Line
• Enrobing with compound, 5,000 to 6,000 units/hour: C-Max 600 Enrobing Line