PRODUCTION LINE COMPONENTS
BENEFITS
Keeps chocolate at the correct working temperature throughout the production run, ensuring consistent viscosity and flow rate into the enrober. Eliminates cold spots and coating irregularities caused by temperature fluctuation.
FEATURES
Jacketed stainless steel chocolate tank, heating elements with digital temperature control, agitator system, chocolate circulation pump, heated piping to enrober head, compatible with all chocolate types (dark, milk, white, compound).
BENEFITS
Even, consistent coating on all product surfaces in a single pass. Adjustable curtain width and flow rate allow precise coating thickness control — minimising chocolate waste and ensuring uniform weight per piece.
FEATURES
Full enrobing curtain, bottom coating roller system, top curtain coating option, adjustable belt speed, chocolate return pump, drip tray with heated base, quick-clean design.
BENEFITS
Rapidly sets the chocolate coating at the correct temperature, locking in gloss and preventing bloom. Controlled airflow zones ensure even cooling without condensation or surface defects.
FEATURES
Forced-air cooling tunnel, adjustable cooling zones (+1°C to +10°C), stainless steel mesh conveyor belt, insulated tunnel housing, digital temperature and belt speed readout, lengths from 4m to 12m.
BENEFITS
Optional decoration units add visual differentiation at line speed — without additional manual handling. Clean exit transfer ensures coated products reach packaging in perfect condition.
FEATURES
Nut/granule sprinkler unit (optional), chocolate drizzle unit (optional), exit conveyor with adjustable speed, product transfer to flow wrapper or tray line.
TECHNICAL SPECIFICATIONS
Complete chocolate enrobing and coating system. Belt width: 400–1,000mm. Cooling tunnel temperature: +1°C to +10°C. All food-contact surfaces 304-grade stainless steel. OMRON PLC touchscreen control. Compatible with dark, milk, white and compound chocolate.
- BELT WIDTH: 400 / 600 / 800 / 1,000 MM
- COOLING TEMPERATURE: +1°C TO +10°C
- COATING TYPES: FULL / BOTTOM / TOP CURTAIN
- CONSTRUCTION: AISI 304 STAINLESS STEEL
- CONTROL: OMRON PLC, TOUCHSCREEN HMI
FREQUENTLY ASKED QUESTIONS
We offer four standard belt widths: 400mm, 600mm, 800mm and 1,000mm. The right size is selected based on your product dimensions and production throughput.
The system is compatible with dark, milk, white and compound chocolate. Temperature settings are adjusted per chocolate type via the PLC touchscreen.
Three options: full enrobing (all surfaces), bottom coating only, and top curtain coating. All three can be combined or used independently depending on your product requirements.
The cooling tunnel operates between +1°C and +10°C with digital zone-by-zone temperature control. Belt speed and airflow are independently adjustable to match your product and line speed.
Yes. The enrobing and cooling system is designed to integrate directly with your existing conveyor, flow wrapper or tray-sealing line. Our engineering team handles the integration as part of the installation scope.
Biscuits, bars (protein, energy, nougat, muesli), wafers, cakes, marshmallows, nuts and any product that can be conveyed on a flat belt. Custom product holders are available for irregular shapes.
Complete turnkey delivery — manufacturing, transport, installation, commissioning and trial production — within 2–4 months from order confirmation.
1–2 operators at full capacity: one monitoring chocolate temperature and flow, one overseeing the cooling tunnel exit and packaging transfer.
Yes. All food-contact surfaces are 304-grade stainless steel with certificate of conformity for food production. The system is fully washable and compliant with international food safety standards.
Yes. Contact us to schedule a demonstration at our facility. We will run your product through the enrobing system so you can evaluate coating quality before committing to purchase.