Quick Start Guide
Chocolate World M1800 Molding Line
Set up the M1800 mini molding line — mold loader, chocolate curtain, double scraper, vibrating table and shell turning — fed directly by your CW40, CW60 or CW80 tempering machine, from your authorized Canadian distributor.
AT A GLANCE
4/min
Molding speed
Up to 4 molds per minute — several mold layouts in a single production run.
CW40–80
Chocolate supply
Pairs with a CW40, CW60 or CW80 temperer — chocolate flows straight in, excess pumps back.
230 V
Power
230 V single-phase, 16 A, 1.6 kW — its own grounded outlet.
205 kg
Net weight
Footprint 1.95 × 0.49 × 1.47 m — about 2140 mm overall with the mold loader. Made in Belgium.
HOW IT WORKS
A loader, a curtain, a finished shell.
The Chocolate World M1800 is a semi-industrial mini molding line. Molds travel from the loader under your CW40, CW60 or CW80 tempering machine, which fills them directly with tempered chocolate — no dosing head required. A double scraping system levels each mold, the vibrating table releases trapped air, and the molds are turned to form chocolate shells. Surplus chocolate collects in a heated tank and is pumped back to the temperer.
For solid tablets and bars, fix the metal bridge so the molds do not turn and place the stainless steel table right after the vibrating station — molds stay completely filled and set in a cooling tunnel or cold room. The same flood-and-scrape pass closes filled shells with a clean base.
BEFORE YOU BEGIN
What you'll need.
01
A CW40, CW60 or CW80 temperer
A Chocolate World CW40, CW60 or CW80 with chocolate already tempered — it fills the molds directly, no dosing head required, and the excess is pumped back into its bowl.
02
Power & space
A grounded 230 V single-phase outlet, 16 A (1.6 kW), and a level, stable floor. Footprint 1950 × 494 × 1470 mm — about 2140 mm overall with the loader; 205 kg.
03
The right molds
CW molds in 135 × 275 mm or 175 × 275 mm format, 24–30 mm high — same size and height per run. Different layouts in one run are fine.
04
Extra trays & the steel table
Extra trays to catch excess chocolate — plus the stainless steel table if you plan solid tablets or capping filled shells.
STEP BY STEP
Setup, molding & care.
From rolling the line over your temperer to end-of-day cleaning — shells, solids and capping.
Before you begin
Inspect & clean the line
Unpack the M1800 and check it for transport damage — the mold loader, the double scraping system (top and side scrapers), the vibrating tables, the return pump, the heated tank and the emergency stop.
Place it on a level, stable floor with room for its footprint (1950 × 494 × 1470 mm — about 2140 mm overall with the loader). Clean the molding line before start-up.
Professional use only
Professional use only. Follow all electrical safety requirements and keep out of reach of children.
Set-up questions?Talk to our Canadian Chocolate World support team — we're in your timezone.
Installation
Roll it over your temperer
Roll the molding line over the CW40, CW60 or CW80 and connect its spout to the tempering machine's chocolate dosing spout — the chocolate will flow directly into the molds.
Plug the machine into its own grounded 230 V single-phase outlet (16 A) and turn the main switch on.
It has its own power
The tempering machine supplies chocolate, not power. The M1800 plugs into its own 230 V / 16 A supply.
Setup
Heat the four zones
Using the temperature controllers on the side of the machine, heat the scrapers (top and side), the vibrating station and the return pump before running chocolate — so nothing hardens on contact.
Give the zones time to reach temperature. The return pump line stays heated so surplus chocolate flows back to the temperer without setting.
Gray stripes? Too hot
Gray stripes on finished products mean the scraper heating is set too high — lower it.
Setup
Load the mold loader
Fill the loader with molds of the same size and height — 135 × 275 mm or 175 × 275 mm, 24–30 mm high. Mixing mold sizes in one run is not advisable.
Different layouts are fine: the line processes each mold one by one, regardless of the design inside it.
If a mold jams
Switch off the transport and free the mold using the black screws on the mold loader.
Operation
Run shell production
Turn on the transport with the green button, then switch on the vibrating table and the return pump — we recommend keeping the return pump running whenever you work with chocolate.
Each mold passes under the chocolate curtain and is filled, scraped twice on top and twice on the sides, vibrated to release air, then turned by the tilting bridge to form shells. The excess drains to the heated tank and pumps back to your temperer.
Chocolate must be in temper
Shell quality depends on the chocolate arriving properly tempered from the connected machine — check your temper before a long run.
Operation
Solid products & capping
For solid tablets and bars, set the metal bridge so the molds do not turn, and place the stainless steel table on the line right after the vibrating station. Molds stay completely filled and set in a cooling tunnel or cold room.
Use the same flood-and-scrape pass to close (cap) filled shells with chocolate — keep extra trays handy to catch the excess.
Maintenance
Stopping & cleaning
Switch the machine completely OFF and disconnect it from the electricity. Make sure the return pump flow has shut down before you start cleaning.
Clean the line with a steam cleaner — scrapers, vibrating tables, tank and belt — so no chocolate sticks and hardens. Store in a dry, clean place away from moisture and direct sunlight.
Disconnect first
Never clean the line while it is connected to power or while the return pump is still running.
Maintenance questions?Talk to our Canadian Chocolate World support team — we're in your timezone.
WHAT YOU CAN MAKE
Mold more, faster.
Automatic filling, scraping, vibrating and turning at up to 4 molds per minute — fed by your CW temperer, with the excess returned automatically.
Shells, pralines & bonbons
Consistent chocolate shells, mold after mold — filled, scraped, vibrated and turned automatically.
Solid tablets & bars
Fix the bridge and add the stainless steel table — molds stay completely filled for tablets and bars.
Capping filled shells
The same flood-and-scrape pass closes filled pralines with a smooth, clean base.
A continuous line
Send filled molds into a CW cooling tunnel — and run several mold layouts in a single production run.
PLEASE READ FIRST
This guide doesn't replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Chocolate World M1800 molding line quickly and safely. It is not a substitute for the manufacturer's user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your machine. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
Frequently asked questions.
A Chocolate World CW40, CW60 or CW80 automatic tempering machine with tempered chocolate, a grounded 230 V single-phase outlet (16 A, 1.6 kW), a level stable floor for its 1950 × 494 × 1470 mm frame (about 2140 mm overall with the mold loader), and CW molds in 135 × 275 mm or 175 × 275 mm format, 24–30 mm high.
Molds go on the mold loader. A pushing system moves each mold under the tempering machine, which fills it directly with tempered chocolate — no dosing head required. A double scraping system removes the excess (twice on top, twice on the sides), the vibrating table releases air bubbles, and the molds are turned to create shells. Surplus chocolate collects in a heated tank and is pumped back to the temperer.
Yes. Set the metal bridge so the molds do not turn and place the stainless steel table on the line right after the vibrating station. Molds stay completely filled and set in a cooling tunnel or a cold room. The same method closes (caps) filled shells with chocolate.
No — load molds of the same size and height per run. The line accepts 135 × 275 mm and 175 × 275 mm molds, 24–30 mm high, and it processes several mold layouts (designs) in one run as long as the format matches.
Gray stripes on finished products mean the scraper heating is set too high — lower it. If a mold blocks in the loader, switch off the transport and free it using the black screws on the mold loader.
Yes. Zucchero Canada is an authorized Chocolate World distributor and supports the M1800 across Canada, with hands-on technical help in your timezone. If you purchased your machine from us, you also receive a 15% discount on genuine spare parts for it, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your Chocolate World M1800?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251