Chocolate Moulding Depositor

A confectionary customer was making their product on an early 20th century depositor that was manually cycled for a chocolate deposit into a hand-placed mould, which was then hand transferred to cooling. This technique was slow and had inaccuracies in shape and weight of deposit.

Graybill extended the customer’s chocolate moulding line with a traversing depositor section so that either the standard depositor or the new special depositor could be used, depending on the product to be made. Orders were now easier to fill because the new depositor increased throughput and made great improvements in product shape and weight. Even the little curl on the top is consistently repeated.