Chocolate Enrobing Machine

 

 

The Chocolate Enrobing Machine is a powerful yet compact enrobing system. It integrates three distinct sections into a single compact unit: a loading zone, an enrobing zone (equipped with air-blowing, vibrating, and finishing systems), and a cooling zone. This automated equipment is designed for food manufacturing facilities to uniformly coat the surfaces of snacks-such as biscuits, nuts, and freeze-dried fruits-with a layer of chocolate. Its operating principle involves conveying the chocolate mass into a liquid tank, thereby facilitating its uniform application to meet the specific requirements of various products.

 

Name	Chocolate enrobing machine
Working speed	2m/min
Total Power	2kw
Voltage	110/220-240v single phase
Mesh size (W*L)	200*1000mm
Belt size(W*L)	200*2000mm
Enrobing part size	1997*570*1350mm
Gross weight	277kg

 

The chocolate enrobing machine primarily utilizes a conveyor belt to transport the products to be processed over the chocolate liquid tank, where a coating roller is employed to uniformly apply the molten chocolate onto the product surfaces. The chocolate enrobing machine is typically outfitted with a constant-temperature control system to ensure the stability of the chocolate's temperature and viscosity, thereby preventing uneven coating thickness or compromised product quality caused by temperature fluctuations.

 

Chocolate enrobing machine is available in various capacities-including 8kg, 15kg, 30kg, and 60kg models. For optimal results, they can be paired with a cooling tunnel; they may also be equipped with cooling fans. The specific configuration of the equipment can be customized to align with the unique processing requirements of each client's products. This equipment is suitable for a wide range of items, including cakes, pastries, bread, cookies, biscuits, fruits, candies, cereal bars, protein bars, wafers, egg rolls, potato chips, and more.

 

1. Melting and Temperature Retention: Chocolate raw materials are heated within a double-layered, insulated tank to a temperature of 30–50°C to maintain a liquid state; an integrated stirring mechanism prevents solidification and clumping.
2. Conveying and Enrobing: Products are transported into the enrobing zone via a variable-frequency mesh conveyor belt, where a "top curtain" cascading system ensures a uniform, 360-degree coating of the chocolate mass.
3. Thickness Control and Smoothing: An air-knife system blows away excess chocolate mass, working in conjunction with a vibrating mechanism to allow for the precise adjustment of the coating thickness within a range of 0.5–5mm.
4. Cooling and Setting: After enrobing, the products enter a segmented, temperature-controlled cooling tunnel (set between 10–18°C). A circulating cold-air system facilitates rapid solidification, thereby preventing surface whitening or sugar bloom.

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