How to choose a high-quality protein bar forming machine?

With the rapid development of the health food market, the demand for protein bars as a convenient high protein snack continues to grow. For manufacturers, choosing a protein bar forming machine with stable performance and high efficiency is the key to ensuring product quality and improving production capacity. This article will analyze how to choose a high-quality protein bar forming machine from the perspectives of core technology, functional requirements, equipment parameters, etc.

1. Raw material adaptability
The formula for protein bars is diverse and may include different textures of raw materials such as protein powder, nuts, syrup, chocolate coating, etc. When selecting a device, it is necessary to confirm whether it supports * * multi material mixed molding * *, for example:
-Can high viscosity or particle containing raw materials be processed?
-Is a temperature control system (such as heating/cooling modules) equipped to ensure the uniformity of syrup or chocolate coating?
-Can the mold be flexibly replaced to adapt to different shapes (square, circular, sandwich layer, etc.)?

2. Capacity requirements
Select matching production capacity based on the size of the enterprise:
Small businesses: Optional semi-automatic equipment (with a production capacity of about 100-300 kg/hour), low cost and flexible operation.
Medium and large enterprises: they need full-automatic production lines (with a capacity of more than 500 kg/h), integrated molding, cutting, packaging and other functions, and reduce manual intervention.

3. Molding accuracy
High quality protein bars should maintain consistent weight and size to avoid non-compliance with product specifications due to equipment errors. Key focus:
Measurement system: Is high-precision sensor or servo motor used to control the filling amount of raw materials?
Pressure uniformity: The stability of hydraulic or pneumatic systems ensures that there are no issues such as bubbles or fractures during the molding process.

4.Components that come into direct contact with food must comply with food grade stainless steel (such as 304/316L) standards, and the overall design of the equipment must be easy to clean to avoid cross contamination.

5.Flexibility and Scalability
If there are plans to expand the product line in the future (such as adding coatings or sandwich functions), choosing equipment that supports modular upgrades can avoid duplicate investments.