Chocolate Enrobing Machine Manufacturers

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.