High-Speed Cold Seal Chocolate Bar Flow Wrapping Machine

Is heat sealing ruining your chocolate coating? 

Traditional flow wrappers use heated jaws that can melt the delicate "enrobing" (chocolate layer) of your product, causing mess and rejection. The LTC Cold Seal Wrapper eliminates this risk. By using pressure-sensitive cold seal films and unheated sealing wheels, we ensure your chocolate bars stay perfect, glossy, and intact—even at speeds of 600 packs per minute.

Features

• Cold Seal Technology: The machine seals the pack using pressure rollers instead of heating blocks, protecting the product integrity.

• Water Cooling System (Optional): The film transport deck can be water-cooled to prevent friction heat from affecting the chocolate during high-speed runs.

• Auto-Splicer: Automatically splices new film rolls without stopping the machine, ensuring maximum uptime.

• No Product, No Paper: Smart sensors stop film feeding if a gap is detected in the product line, reducing film waste.

Applications

Designed specifically for melt-prone items:

• Chocolate Bars / Candy Bars (e.g., Snickers, Mars)

• Chocolate Coated Wafers (e.g., KitKat)

• Chocolate Tablets / Slabs

• Enrobed Nutrition / Protein Bars

• Ice Cream Bars

Technical Specifications 

FAQs for Packing Chocolate

Q: What is the difference between Heat Seal and Cold Seal?

A: Heat Seal uses temperature to melt the film layers together. Cold Seal uses a pre-applied cohesive glue that seals only to itself under pressure, requiring no heat source.

Q: Can this machine handle sticky ingredients like caramel?

A: Yes, we use Teflon-coated belts and contact parts to prevent sticky residue buildup.