Chocolate Enrobing Machine

Chocolate Enrobing Machines are produced with various band dimensions and designs, depending on whether compound or real chocolate will be used in the coating. Products feed onto the entrance band, passing through the dust-removing unit and the chocolate enrobing group.

The amount of enrobed chocolate is adjusted by the next stations, such as the speed-controlled vibration unit, height and speed-adjustable fan group. The last station includes a bottom brushing unit to achieve a smooth bottom surface. It is possible to enrobe only the bottom of the product or complete enrobing. The speed of the stainless steel wire band is adjustable between 1-8 m/min. The product is automatically maintained at the adjusted temperature through hot water circulation between the jacketed chocolate vessel, pump, and jacketed transfer pipes.

A pneumatic mixer in the vessel keeps the product in a homogeneous state. Two pieces of quartz resistances on the wire band prevent the solidification of chocolate on the wire band. When enrobing is done with real chocolate, the tempering machine continuously feeds both the top and bottom enrobing groups, ensuring a homogeneous crystal structure. Chocolate poured into the vessel is then directed to the service tank, passing through the de-crystallization unit.

When enrobing with real chocolate, the chocolate from the tempering machine is fed separately to both the top and bottom enrobing groups. The chocolate used in the bottom vessel is redirected to the stock tank, passing through the de-crystallization unit for further processing.

Top Pressing Group

Depending on the product variety, when light products enter the chocolate pool for bottom enrobing, they may fluctuate within the pool. A height-adjustable top pressing unit is employed to prevent this fluctuation and ensure the even enrobing of products.

Please note that we offer 12 months guarantee period for the defaults sourced by Alpy Machinery.