One-shot depositing – how and when it’s used
In production, preheated moulds move under a multi-piston head that places a combined deposit of shell and filling. Vibration clears air pockets, cooling sets the structure, and the product is ready for demoulding.
The method is used for pralines, truffles, layered assortments, and seasonal shapes. It cuts cycle times, reduces handling, and improves efficiency.
Learn more about our one-shot depositors designed for this process.
We work with manufacturers to integrate one-shot systems into complete moulding lines. Our focus is on keeping the chocolate flow and filling viscosity in step, so throughput is protected without sacrificing finish.
