The 'One Shot' Process

CMI chocolate depositing machines all have one thing in common - the 'One Shot Depositor'. Now established as the way of depositing centred chocolates, A One Shot process enables producers to reduce the floor space, number of operations and time required to manufacture a product. This is achieved by filling Mould impressions with both chocolate and creme in a single deposit.

One Shot uses a tried and tested method using individually designed & crafted depositing plates to simultaneously inject precisely dosed quantities of Chocolate and Creme into the Mould impressions.

One Shot enables the processing of individual centred Chocolates from 5 grams in weight in practically any format, layout and design - even break-off bars - to ensure complete flexibility in meeting your requirement as a chocolatier

Demoulded products are removed from the machine ready for packing. One Shot is effective using centres as diverse as Caramel, Turkish, Marzipan, Fondant and Noisette.