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العربيةSavy Hacos · French manufacturer Professional chocolate machines
Tempering, enrobing, moulding, cooling, panning, finishing: all our chocolate-making machines, from artisans to industry.
- +50years of expertise
- +65models
- FRMade in France
Or call us: +33 (0)1 34 90 90 00
Need help making your choice?
A few questions, and our interactive guide finds the machines made for you.
01
Tempering & enrobing
Our chocolate tempering and enrobing machines, from small workshops to intensive production.
GOLD range
Tempering machines and tempering and enrobing machines with continuous 3-phase tempering, from the Mini Gold to the Gold 6.
SILVER range
The SILVER 24 tempering and enrobing machine and its enrobing conveyor on a removable wheeled cabinet.
CRYSTAL range
Professional chocolate enrobers with permanent crystallisation, for intensive production.
CRYSTO range
The tempering of the CRYSTAL, with fully removable mechanics for couvertures with inclusions.
Special enrobers
Custom-made enrobers for special masses: VEGECAO, glazes, pastry products.
Truffle coating
Enrober option: your truffles go from enrobing to cocoa powder continuously.
02
Moulding
One-shot, depositing and vibration: the machines to fill your moulds, from small moulded pieces to bars.
HML 240 moulding line
The semi-automatic line for bars, moulded chocolates and shells: 4 moulds per minute.
MPT6 mould filling machine
Turn your tempering machine into a depositing and moulding machine: 6 moulds filled per minute.
ARTISPIN spinning machine
Make your own hollow chocolate figures: 3 or 6 arms, up to 40 kg/h.
New
Chocoshake vibrating table
The compact vibrating table for moulding: well-spread chocolate, fewer air bubbles.
03
Process
The machines that complete your production line, from dosing to cutting.
Cooling tunnel
Transplex and CTU: your enrobed products crystallise continuously at the enrober outlet.
Crystallisation cabinets
SmartCool and Thermocao: crystallise your mouldings in 45 min, store and prepare your chocolates.
Chocolate melters
Single or double tank melters to melt your couvertures and specific masses.
Chocolate warming cabinets
Choketuve and Thermocao: keep your couvertures melted and ready to use, up to 220 kg.
04
Panning
Dragée and praline panning machines for nuts, cereals, puffed biscuits or candied fruit.
THT chocolate panning machine
THT 45 and THT 80 horizontal panning machine: delicate, even coating, no sticking, very quiet.
TP praline coating pans
TP 300, 400 and 450 pans for your caramelised or chocolate-coated almonds, hazelnuts and peanuts.
05
Cutting, decoration & packaging
From custom decoration to automated packaging of your products.
Guitar cutter
Cut your slabs into even squares, rectangles or diamonds with the AS Pro guitar cutter.
TRANSROLL transfer dispenser
The transfer sheet unrolls by itself at the enrober outlet, applied with a brush.
3D chocolate printer
OPUS, the 3D chocolate printer to create personalised pieces in one click.
06
Small equipment & accessories
Tempering by seeding, tempering control, melting tanks: the clever small devices for your workshop.
Magic Temper
Tempering by seeding: chocolates, pralines and ganaches tempered fast, without a marble slab.
TC melting tanks
Melt chocolate and keep it at temperature: two tabletop melting tanks, 15 or 25 kg.
Need help choosing?
Which tempering and enrobing machine for your production?
GOLD range
The complete choice, from the Mini Gold to the Gold 6
Tempering machines and tempering and enrobing machines with continuous 3-phase tempering: there is a model made for you, depending on your volume and options.
- 8 to 60 kg tank
- Up to 85 kg/h
- 5 models
SILVER range
The essentials, at an attractive price
A practical tempering and enrobing machine with a simple design and performance comparable to the GOLD. Its enrobing conveyor on a wheeled cabinet moves in or out depending on your production.
- 25 kg tank
- 45 kg/h
- Attractive price
CRYSTAL range
Permanent crystallisation for high volumes
The chocolate is de-tempered then re-tempered continuously: your couverture is always freshly tempered, even in intensive production.
- Up to 275 kg/h
- Grid up to 400 mm
- Electromechanical
At a glance
GOLD, SILVER or CRYSTAL?
| Range | Tank | Tempered | Enrobing | Tempering | Key feature |
|---|---|---|---|---|---|
| GOLD | 8 to 60 kg | 18 to 85 kg/h | Up to 90 kg/day | Continuous 3-phase | 5 models, from the Mini Gold to the Gold 6 |
| SILVER | 25 kg | 45 kg/h | 70 kg/day | Continuous 3-phase | Enrobing conveyor on a removable wheeled cabinet |
| CRYSTAL | 35 to 60 kg | 120 to 275 kg/h | Up to 300 kg/day | Permanent crystallisation | Intensive production, grid up to 400 mm |
How to choose: our guide to the professional chocolate tempering machine and to the professional chocolate enrober. Not sure? Try our interactive guide. To picture it, design your lab in 3D (free).
Frequently asked questions
Professional chocolate machines: your questions
Which professional chocolate machine should I choose for tempering and enrobing?
Savy Hacos offers three ranges of chocolate tempering and enrobing machines. The GOLD range (8 to 60 kg tanks, continuous 3-phase tempering) covers workshops and small to medium productions. The SILVER 24 is a tempering and enrobing machine with an enrobing conveyor mounted on a removable wheeled cabinet. The CRYSTAL range, with permanent crystallisation, is designed for intensive production, up to 275 kg/h.
What is the difference between the GOLD, SILVER and CRYSTAL ranges?
The GOLD and the SILVER temper continuously in 3 phases (melting, crystallisation, working). The SILVER stands out with its CHOCOPLAK enrobing conveyor mounted on a removable wheeled cabinet. The CRYSTAL models use a permanent crystallisation process: the chocolate falling back into the tank is de-tempered then re-tempered continuously, for outputs of 120 to 275 kg/h.
Who is Savy Hacos?
Savy Hacos is the new name of Savy Goiseau. Hacos, a benchmark in industrial chocolate equipment, has been Savy’s partner for more than 30 years. This alliance brings together unique expertise and a complete range of chocolate machines, from artisans to industry.
Which machines are used to cool and crystallise chocolate?
Savy Hacos offers cooling tunnels and a crystallisation cabinet, the SMARTCOOL, which crystallises up to 180 moulds in 45 minutes.
Which machines are used to coat nuts?
Savy Hacos coating pans (THT dragée panning machines and TP praline pans) coat almonds, hazelnuts, peanuts, cereals, puffed biscuits or candied fruit.
A project? Let’s talk about your production.
Our experts will guide you to the machine that suits your volumes, your products and your workshop.
Or call us: +33 (0)1 34 90 90 00
