Chocolate Bar Flow Wrapping Machine

Chocolate bars are regular solid products suited to horizontal flow wrapping, but surface temperature, scuffing, breakage and precise printed-film registration can affect pack quality. The machine and production environment must keep bars consistently oriented and clear of the sealing zones.

Illustrative packaging example

Published HYS Configuration Facts

• HFFS model range: HFS-260, HFS-350 and HFS-450
• Published speed range: 20–250 packs/min
• Published finished bag widths: 25–110, 25–150 and 50–200 mm by model
• Published suitable film thickness: 0.03–0.06 mm

Final model, options and output are confirmed from product and package samples.

Custom functions: Nitrogen flushing, dust extraction, metal detection and checkweighing require a customized machine or line configuration.

Temperature and Product Handling

• Provide bar length, width, height, weight and acceptable surface-contact method.
• Product temperature and room conditions should prevent softening, bloom or transfer to guides.
• Flights and guides must maintain pitch without chipping corners or marking the surface.
• Automatic feeding must be matched to the molding, cooling or upstream conveyor output.

Printed Film and Sealing

• Confirm film structure, thickness, friction, eye-mark position and heat-seal window.
• Artwork registration should be tested at the intended speed.
• Bag dimensions must leave clean end-seal clearance beyond the chocolate bar.
• Seal temperature and dwell must protect both package integrity and product appearance.

Acceptance Test Inputs

• Product samples at realistic production temperature.
• Printed or plain film roll and final pack dimensions.
• Required good packs per minute and upstream spacing.
• Coding, easy-open, reject and downstream carton requirements.