(+90) 212 422 86 52
(+90) 212 422 86 52
SLE Shell Line has two mold options, 400 and 600.
SLE Shell Line Production Units
Hazelnut Spread with Cacao
1.PME Powder Sugar Mill
2. MTE Fat Melting Tank
Dragee Line Production Line
1. DKE Dragee Boiler
2. DTE Chocolate Storage Tank
It can reduce cocoa powder, whose product inlet size is between 1000 and 1200 microns, to an aver
PME 200 Ecologica Powder Sugar Mill reduces the amount of powder used in
PME 500 Ecologica Powder Sugar Mill reduces the amount of powder used in
PME 800 Ecologica Powder Sugar Mill reduces the amount of powder used in
It is a machine that melts and stores the oils used in food production.
It is a machine that melts and stores the oils used in food production.
It is a machine that melts and stores the oils used in food production.
It provides the mixing of the necessary products to prepare the chocolat
It provides the mixing of the necessary products to prepare the chocolat
Chocolate dough is thinned at the desired micron to make it become a con
Chocolate dough is thinned at the desired micron to make it become a con
Chocolate dough is thinned at the desired micron to make it become a con
It is used to remove bad odors and gases formed in the chemical combinat
The tempering machine consists of a 4-stage cooling system. Chocolate en
It is made to store and store liquid materials in the best possible way.
It is made to store and store liquid materials in the best possible way.
It is the machine that melts and stores the chocolate scraps that occur
It serves to coat products such as hazelnuts, peanuts, almonds, popcorn,
It is grinder for roasted hazelnut and sesame. This machine grind sesame
Apart from all properties of two depository chocolate filling machines,
It can work with Cacao Oil or CBS. One shot depository reservoir is doub
It can work with Cacao Oil or CBS.Apart from all properties of two depos
It provides casting of chocolates into molds.The system is fully compute
The system ensures that the chocolates are mixed homogeneously and the f
Chocolate dough is thinned at the desired micron to make it become a con
