Chocolate Enrobing Machine Manufacturers
Connect with verified chocolate enrobing machine manufacturers on Towobo. Source belt enrobers, chocolate curtain coaters, and complete enrobing lines with cooling tunnels for coating biscuits, wafers, cakes, bars, and confectionery products.
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.