Candy Bar Factory Blueprint

Candy Bar Factory Blueprint

Project Goal: Establish a fully operational candy bar production facility capable of manufacturing 50,000 units/day.

Facility Layout

• Main production floor (15,000 sq ft)
  Main production floor (15,000 sq ft)
• Raw material storage (5,000 sq ft)
  Raw material storage (5,000 sq ft)
• Packaging department (3,000 sq ft)
  Packaging department (3,000 sq ft)

Production Stages

1. Ingredient Preparation

• Chocolate Processing:
  • 2× 500kg tempering machines (45°C → 27°C → 31°C)
  • Cocoa butter ratio: 32% minimum
• Nut Roasting:
  • Conveyor belt roaster (180°C for 12 minutes)
  • Automated salt applicator (3g/kg)

2. Conveyor System

Section	Speed	Temperature	Special Features
Chocolate coating	2m/min	30°C	Laser thickness monitor
Cooling tunnel	1.5m/min	12°C	3-stage refrigeration
Packaging	3m/min	18°C	X-ray contaminant detection

Equipment Specifications

• Main Production Line:
  • 12m stainless steel conveyor (FDA Grade)
  • 8× robotic arms (±0.1mm precision)
  • Infrared moisture sensors (every 2m)

• Quality Control:
  • Weight tolerance: ±1.5g
  • Metal detection sensitivity: 0.3mm Fe / 0.5mm non-Fe
  • Automated visual inspection (200fps cameras)

Staffing Requirements

• 3-shift operation:
  • Production: 12 workers/shift
  • Maintenance: 2 engineers/shift
  • QA: 3 technicians/shift

Power Requirements

• Total load: 450kVA
• Backup: 500kW diesel generator
• Special circuits:
  • Refrigeration: 3× 40A dedicated lines
  • Chocolate temperers: 2× 60A circuits

Waste Management

• Chocolate recovery system (98% efficiency)
• Biodegradable wrapper scraps → compost
• Water recycling plant (5,000L/day capacity)

Expansion Plans

• Phase 2 (Year 3): Add nougat line
• Phase 3 (Year 5): Install robotic packaging

Last updated: 2025-12-6