CHOCOTECH
CHOCOTECH designs highly-efficient, precise systems for confectionery production, including cooking, vacuuming, crystallisation, aeration, forming, cooling and more.
WHY CHOCOTECH
Over 100 years developing systems for high-quality confectionery production
German Engineering
CHOCOTECH has been at the forefront of confectionery production since 1920.
Process Specialists
From product idea to finished product, tailored to your production requirements.
Local Support
Backed by J.L.Lennard's 145+ years of AU/NZ service expertise.
Energy Saving
Dedicated energy-saving technology is built into modern CHOCOTECH systems.
SELECT A PROCESS STAGE
CHOCOTECH technology spans the full confectionery process, from weighing raw materials through to final forming and cooling.
Cooking & Dissolving
Continuous and batch systems for dissolving sugar and cooking sugar masses, caramel and fruit fillings to precise moisture and temperature specifications.
Weighing & Dissolving — ECOGRAV®
Dissolving — SUCROTWIST®
Cooking — CARASTAR®, FRUITMASTER, ROTORSTAR, SUCROFILM®
Sugar melting
Vacuuming & Crystallisation
Vacuum cooking and controlled crystallisation systems for jellies, hard candy and chewy products requiring precise texture control.
Vacuuming — JELLYMASTER®, SUCROMASTER®, vacuum packet systems
Crystallisation — CHEWMASTER®, MICRON®
Caramelisation — CARASTAR®, CARAFLEX®, ROTORSTAR
Aeration & Cooling
Controlled aeration and gentle cooling systems for achieving consistent texture, density and temperature across a wide range of confectionery products.
TORNADO® — continuous pressure aeration for sugar masses, chocolate and bakery products
TURBOWHIP™ — batch cooking and aeration for nougat, frappé, marshmallow and chewy sweets
SUCROTHERM® — dynamic scraped-surface cooling for softer masses such as caramel
SUCROSTAR® — hygienic static cooling for jelly and foam applications
Forming & Tempering
Precision forming for chocolate shells and moulded confections, with dedicated tempering belts and modules for consistent crystallisation.
Forming — CHOCOFORM® PSL, FROZENSHELL®, SUCROFORM® W, PRALIMAT®
Tempering — Tempering Belt, Water Tempering Module
Lab & Small-Batch Equipment
- RINCESS® Candy — universal cooker for laboratory trials and small-scale production
- PRINCESS® Jellymaster — vacuum processing for jelly products
- PRINCESS® Turbowhip™ — batch cooking and aeration
- PRINCESS® Chewmaster® — crystallisation for chewy confectionery
- PRINCESS® Sucromaster® / Sucrofilm® — laboratory cooking systems
- PRINCESS® Ecograv® — weighing and dissolving
- PRINCESS® Tempering Belt — controlled cooling and tempering
