Machinery for the manufacture of confectionery, cocoa or chocolate
Machinery, not specified or included elsewhere in this chapter, for the industrial preparation or manufacture of food or drink, other than machinery for the extraction or preparation of animal or fixed vegetable or microbial fats or oils; parts thereof: > Machinery for the manufacture of confectionery, cocoa or chocolate
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 8438.20.00.00
Hard Candy Depositing Machine
Automated depositor that precisely pours molten sugar syrup into molds for uniform hard candy formation and cooling. Classified in HTS 8438.20.00.00 for its dedicated function in confectionery manufacturing, specifically sugar-based sweets.
Jelly Candy Forming Machine
Depositor and starch mogul system that forms pectin or gelatin-based jelly candies in powdered starch molds. HTS 8438.20.00.00 classification for dedicated confectionery gelling and shaping equipment.
Nougat Aerator Mixer
High-speed beater with controlled temperature jacket that whips sugar syrup with egg whites for aerated nougat texture. HTS 8438.20.00.00 classification for specialized confectionery aeration equipment.
Chocolate Tempering Machine
Industrial machine that heats and cools melted chocolate to achieve stable crystal formation for smooth texture and gloss. Classified under HTS 8438.20.00.00 as machinery specifically for chocolate manufacture, ensuring proper tempering essential in confectionery production.
Cocoa Bean Roasting Machine
Rotary drum roaster designed to evenly roast cocoa beans, developing flavor precursors critical for chocolate production. Falls under HTS 8438.20.00.00 due to its specific role in cocoa processing within confectionery manufacturing.
Chocolate Enrobing Machine
Conveyor-based system that coats centers like nuts or caramels with tempered chocolate, followed by cooling. HTS 8438.20.00.00 applies as specialized chocolate coating machinery integral to confectionery bar production.
Gum Base Mixing Kettle
High-torque mixer with steam-jacketed kettle for blending gum base polymers, sweeteners, and flavors into chewing gum mass. Specific to confectionery under HTS 8438.20.00.00 for gum manufacturing processes.
Chocolate Conche Refiner
Large-capacity conche with granite rollers that refine chocolate liquor through friction and aeration for smooth mouthfeel. Falls under HTS 8438.20.00.00 as core cocoa/chocolate processing machinery.
Caramel Cooking Vat
Vacuum cooking kettle with scraped surface agitator for controlled caramelization of sugar and dairy without scorching. HTS 8438.20.00.00 for confectionery-specific caramel production equipment.
Licorice Extrusion Line
Continuous extruder that forms licorice paste through dies into ropes, followed by cooling and coiling. Dedicated confectionery machinery under HTS 8438.20.00.00 for licorice/gum rope production.