HS Code for Chocolate and Confectionery Machines
The HS Code for chocolate and confectionery machines is 843820. The MFN duty rate for importing to the US is 3.3%.
| HS Code (6-digit) | 843820 |
|---|---|
| US Duty Rate (MFN) | 3.3% |
| EU Duty Rate (MFN) | 1.7% |
| Chapter | 84 |
| Heading | 8438 |
| Last Updated | 2026-05 |
Description
Machinery for confectionery, cocoa or chocolate manufacture
HS Code 843820 covers machinery for manufacturing chocolate and confectionery, with a US MFN duty rate of 3.3%.
Frequently Asked Questions
Does importing a chocolate tempering machine (HTS 843820) into India require any specific certification beyond the standard customs clearance?
Yes, all food processing machinery including chocolate and confectionery machines imported into India must be accompanied by a 'Conformity Assessment Certificate' from the manufacturer, as mandated by the Food Safety and Standards Authority of India (FSSAI). Additionally, a Central Excise Invoice or commercial invoice confirming the machinery is made of food-grade materials is required for customs clearance.
How does the specific material processed by a chocolate tempering machine affect its classification under HTS 8438.20?
Machinery in this heading is classified based on its function for confectionery, cocoa, or chocolate manufacture, regardless of the specific type or form of chocolate (e.g., dark, milk, compound, or inclusions like nuts). If a machine is designed for tempering chocolate, it is classified here; however, a generic heating or cooling vat not specifically engineered for chocolate's tempering curve would likely fall elsewhere. The key is the machine's dedicated design for a confectionery-specific process, not the minor variations in the material it processes.
Similar and Often Confused HTS Codes
Machinery for chocolate and confectionery is often confused with machinery for bakery or general food preparation. Pay close attention to the specific process; for example, ovens and baking machinery generally fall under HTS 8417.20, while machinery for sugar extraction or refining is classified elsewhere (e.g., 8438.40). The key distinction for 8438.20 is machinery designed specifically for working chocolate or confectionery, such as tempering, enrobing, or molding machines, not general-purpose mixing or heating equipment.
Related HS Codes
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