With the new H-SM (Hybrid Sweet Magic), SACMI Packaging & Chocolate offers a machine solution specifically for the packaging of hollow chocolate centres, which, in addition to wrapping, also enables the automatic attachment of a hanging thread. The development is aimed in particular at manufacturers of seasonal confectionery products.
SACMI Packaging & Chocolate has developed the H-SM to offer producers of seasonal items such as Father Christmases or Easter bunnies more efficient production and new design options: a wrapping machine that packs hollow chocolate bodies in an automated process and simultaneously applies a hanging thread.
According to the company, the machine achieves an output of up to 140 cycles per minute. The thread is applied in hybrid mode and controlled by a servo motor system, which, according to SACMI, ensures precise placement without compromising on speed.
Designed for flexibility and seasonal product ranges
According to the manufacturer, a key feature of the H-SM is its flexibility: different product shapes and sizes can be processed with comparatively little set-up effort. Both classic round hollow bodies and more complex figures can be integrated without any problems - a feature that is likely to be particularly important for seasonally changing product ranges.
„With the H-SM, we want to meet the requirements of confectionery manufacturers in terms of efficiency, quality and product variety,“ says Herbert Hahnenkamp, General Manager DACH at SACMI Packaging & Chocolate. The solution should make it possible to produce products such as hollow chocolate moulds with hanging threads economically and thus expand marketing opportunities in the retail sector.
The hanging thread allows additional forms of presentation at the point of sale, for example by hanging the products on displays or Christmas trees - a plus point that could be particularly relevant in the seasonal business.
Optimisation potential for confectionery production
According to SACMI, the H-SM's wrapping technology is suitable for various film materials, meaning that packaging options are also possible with regard to sustainability aspects. The company also emphasises that the machine has been designed for high line availability and short changeover times, which could be particularly advantageous for frequently changing formats in seasonal production.
With the development of the H-SM, SACMI says it wants to contribute its many years of experience in the field of packaging solutions for the confectionery industry and expand its portfolio for hollow chocolate centres.
