Jacquot aims for chocolatey printing perfection

By Anne Bruce

- Last updated on GMT

Linx Printing Technologies helps Jacquot replace printers
Linx Printing Technologies helps Jacquot replace printers

Related tags Chocolate

French chocolatier Jacquot has installed two new CJ400 printers from Linx Printing Technologies as it replaces printers across its factory in Troyes, France.

Jacquot, which is part of confectionery giant Cemoi, is replacing all of its continuous inkjet (CIJ) printers at the site.

It had already installed Linx’s 7300 and 4900 printers and says it chose the CJ400 because of its simplicity of use and easy maintenance.

Chocolate coding

Jacquot is using the new CJ400 machines to code chocolate in different bag formats with best-before and manufacturing dates.

However, as Jacquot is a big producer of seasonal confectionery at Easter and Christmas, production stoppages for adjustment, troubleshooting or maintenance of the lines had to be avoided.

David Charlet, Jacquot maintenance team manager, told FoodProductionDaily.com that the key advantages of the CJ400 machine included all parts to be serviced were housed in a removable cassette box, with no wires or pipes to disconnect and reconnect, and no need to expose other printer components.

The cassette only took a few minutes to change and this only had to be done every 6,000 hours of operation or once a year.

The machine was also more compact and lightweight (13kg instead of the usual 25kg) which meant that it was easy to move around production lines as required.

Flexibility increased

Charlet commented: “It is easy to program, the CJ400 has a radius of curvature reduced through a more flexible umbilicus and this greatly increases its portability and flexibility on the production lines, compared to conventional machines​.”

The user interface was intuitive, so it was not necessary to be trained to know how to use the machine, he added.

Groupe CEMOI is one of France's leading chocolatiers. The company makes products including chocolates, cocoa powder, fruit jellies, sugared almonds, marshmallow and meringues.

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