Chocolate Enrobing Machine Manufacturers
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Browse Chocolate Enrobing Machine Suppliers →Chocolate enrobing machines — operation and line design
A chocolate enrober coats products in a continuous curtain of tempered chocolate. Products travel on a wire mesh or plastic mesh conveyor belt through the enrobing head — a waterfall of tempered chocolate flowing over and under the product fully coats the top, sides, and bottom. An air blower at the exit removes excess chocolate and ensures a controlled coating weight; a bottom scraper or blow removes the 'foot' (excess chocolate at the base of the product). The enrobed product then passes through a cooling tunnel where temperature-controlled air sets the chocolate to a glossy finish. The main variables in enrobing machine selection are: belt width (determines how many product lanes the enrober can handle simultaneously — wider belt = higher throughput); chocolate throughput (the volume of chocolate circulated through the enrobing head — must be sufficient to maintain a continuous curtain); and cooling tunnel length and temperature (longer tunnels give more cooling capacity — essential for high-throughput lines). A continuous tempering machine is integrated upstream of the enrober to supply correctly tempered chocolate.
Frequently asked questions
How is the chocolate coating weight controlled on an enrober?
The coating weight (the mass of chocolate applied per unit of product weight) is influenced by several factors: the chocolate viscosity (which depends on the temperature and the fat/lecithin content — thinner chocolate coats more lightly); the air blower intensity at the exit of the enrobing head (stronger air blow removes more excess chocolate, reducing coating weight); the speed of the product conveyor belt (faster speed reduces contact time with the chocolate curtain); and the pre-coat preparation of the product (biscuits or wafers for example are typically cooled before enrobing, as a warm product heats the chocolate and reduces its viscosity locally, producing a thinner coat). Recipe development for a target coating weight requires trials on the specific product with the specific chocolate at defined machine settings.
What is the purpose of the cooling tunnel after the enrober?
After enrobing, the chocolate must be cooled and crystallised (set) quickly to preserve the temper, produce a glossy surface, and allow the product to be packed without sticking. The cooling tunnel provides controlled airflow at a defined temperature (typically 10–15°C) to cool the chocolate coating uniformly. The cooling must be gradual enough to allow good crystal growth (abrupt overcooling can cause fat bloom or dull surface) and long enough to fully set the chocolate before the product reaches the packing machine. Insufficient cooling (too short a tunnel, too high a cooling temperature, or too high a production rate) produces sticky, soft product at the packing end. The cooling tunnel length and temperature must be matched to the belt speed (throughput) and the chocolate coating weight.
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