.png)
EN
The CBS production line utilizes advanced dry fractionation technology, ensuring high purity, food safety, and environmental sustainability. This process requires no solvent or chemical additives and operates in a fully enclosed, automated system.
1.Preheating and Homogenization
In the cocoa butter substitute manufacturing plant, refined oil is pumped into the preheating and homogenization unit. Here, the oil is heated to around 45°C to remove crystal memory and ensure molecular uniformity. This stage prepares the raw material for precise crystallization under controlled conditions. This preheating module features accurate temperature and mixing control, which are critical parameters defined by cocoa butter equivalent technology to guarantee uniform crystallization and consistent product quality.
2.Cooling and Crystallization
The CBS production line integrates a cooling and crystallization section designed for precise thermal control and uniform crystal formation. Through automated temperature zones, it gradually cools the pretreated oil to ensure stable fat crystallization. With its fully enclosed, PLC-controlled operation, the cocoa butter substitute manufacturing plant minimizes temperature deviation and maintains crystal consistency, achieving superior melting stability and texture uniformity.
3.Cake Crushing and High-Pressure Filtration
After crystallization, the production line automatically transfers the solid fat cakes to the crushing unit, where they are broken down and fed into a high-pressure membrane filter operating at 1.6–1.8 MPa. The filtration process is fully enclosed, solvent-free, and designed to meet food-grade standards, reflecting the core principles of modern cocoa butter equivalent technology.
4.Melting and Collection
The CBS production line then proceeds to the melting and collection stage, where the separated solid fat is gently remelted in a temperature-controlled tank to form a uniform liquid. Through stainless steel pipelines and sanitary pumps, the cocoa butter substitute manufacturing plant transfers the melted fat into holding tanks while maintaining its physical stability and purity. It ensures the final cocoa butter substitute delivers consistent performance in downstream applications such as chocolate coating and confectionery fillings.
The cocoa butter substitute manufacturing plant applies dry fractionation technology for clean, solvent-free, and automated fat separation with consistent quality and high efficiency. With a daily oil handling capacity of 1–200 tons, it provides consistent quality for chocolate and confectionery applications.
Advanced Technology
Powered by modern technology, our cocoa butter substitute manufacturing plant delivers precise crystallization control, minimal contamination risk, and uniform product texture.
Cost-Effective
Designed for efficiency, the plant reduces energy consumption and labor intensity through automated operation and solvent-free dry fractionation, optimizing overall production cost.
Customization
Each cocoa butter substitute production line can be tailored to specific oil types, capacity requirements, and plant layouts, providing flexible solutions for different production needs.
Regulatory Compliance
Our CBS manufacturing plant fully meets international food safety and hygiene standards, including CE and ISO requirements, ensuring reliable compliance in global chocolate and confectionery production.
The cocoa butter substitute (CBS) production line is designed to process high-quality palm oil, palm kernel oil and coconut oil as primary raw materials. These refined vegetable oils ensure stable crystallization and ideal melting profiles during dry fractionation. By using sustainable and food-grade feedstocks, the production line guarantees consistent output quality and reliable performance for industrial-scale CBS manufacturing.
The high-pressure membrane filter press is a core unit in the cocoa butter substitute production line, responsible for separating solid fat from liquid oil after crystallization. Operating under fully enclosed, solvent-free conditions, it ensures precise fat fractionation, higher yield, and stable product quality across the CBS production process.
The cocoa butter substitute production line relies on a chiller system to provide precise and stable cooling during the crystallization stage. This controlled temperature environment ensures uniform fat crystal formation, enabling efficient dry fractionation and consistent cocoa butter substitute quality.
Within the cocoa butter substitute production line, the tempering and crystallization tank plays a vital role in preparing the fat phase for precise separation. Through controlled cooling profiles and steady agitation, it promotes uniform crystal development and stable viscosity, creating the right physical conditions for efficient dry fractionation and high product consistency.
Q.What is CBS (Cocoa Butter Substitute)?
A: Cocoa Butter Substitute (CBS) is a type of specialty fat used to replace natural cocoa butter in chocolate and confectionery products. It provides a similar melting profile and gloss while offering better heat resistance and lower production cost.
Ocean’s cocoa butter substitute manufacturing plant minimizes energy use and production loss through continuous dry fractionation. It shortens batch time while maintaining product uniformity, which helps manufacturers achieve sustainable and high-efficiency CBS production for large-scale industrial operations.Choosing our production line, you can benefit from higher yield, reduced energy consumption, and simplified operation.
Q.Does the supplier provide on-site training and technical guidance?
A: Yes. We offer complete turnkey project services for the cocoa butter substitute manufacturing plant, covering detailed engineering, equipment fabrication, and guidance of installation. Our team provides startup and commissioning assistance, along with comprehensive on-site training to ensure smooth operation. Continuous technical support and remote monitoring are also available after delivery.
Q.What kind of cocoa butter substitutes (CBS) can be produced, lauric or non-lauric types?
A: The cocoa butter substitute production line can be configured to produce both lauric and non-lauric types of CBS, depending on the selected raw materials and process parameters.
Lauric CBS, derived from palm kernel or coconut oil, features fast crystallization and sharp melting properties, ideal for coating and compound applications.
Non-lauric CBS, typically produced from palm oil fractions through fractionation or hydrogenation, provides better compatibility with cocoa butter and improved heat resistance for confectionery products.
Q.What is the typical capacity range of the production line?
A: Ocean’s cocoa butter substitute production lines are available with capacities ranging from 1 to 200 tons per day. They can be customized according to customer requirements, ensuring optimal configuration for different production scales and product specifications.
Product Information
Quantity
Unit
Piece
Support order samples, customization, wholesale direct, and complete payment. If the product you look for does not have corresponding customized content, pls fill out the form below to contact us, and we will reply ASAP.
