Products are coated to the desired thickness by passing through a chocolate curtain as they advance on the conveyor belt. After enrobing, the blowing system assists in the controlled removal of excess chocolate, helping the product surface achieve a more even finish. The deburring system supports the removal of excess chocolate that may form on product edges.
The enrobing cabinet is equipped with ceramic heaters. The temperature inside the cabinet can be adjusted and maintained constant throughout operation. This helps maintain the chocolate under appropriate working conditions while preserving coating quality.
The chocolate level is monitored by a sensor system that works in coordination with the tempering machine. The machine is designed to operate with both tempered chocolate and compound chocolate (kokolin). In compound chocolate production, the automatic transfer system ensures uninterrupted product flow.
The chocolate curtain can be moved up-down and left-right. The blowing fan can also be adjusted up and down to accommodate different product heights. This structure helps adapt more easily to different product dimensions.
All surfaces in contact with the product are manufactured from AISI 304 stainless steel. Manufactured using food-grade materials, the machine features a removable reservoir for easy cleaning and quick maintenance operations.
The electrical control system is built with Siemens brand equipment. All operating parameters can be controlled via the 10-inch touchscreen operator panel. Belt speed, temperature, and other operating functions can be easily adjusted by the user. The remote access feature allows the system to be controlled remotely when necessary.
Thanks to its modular design, the line length and auxiliary equipment can be configured according to the product to be manufactured and facility requirements. The Chocolate Enrobing Machine is designed to work with cooling tunnels, decoration application systems, and granule sprinkling units.
Application Areas
The AYD-EM-1000 can be used for enrobing the following product groups.
- Chocolate bars
- Coconut bars
- Protein bars
- Wafers
- Cakes
- Biscuits
- Cookies
- Crackers
- Marshmallows
- Caramel-based products
- Semi-finished products for dragee production
- Specialty recipe bakery products
Key Features
- Full, bottom, and half enrobing applications.
- Ability to work with chocolate, compound chocolate, and caramel.
- 1000 mm belt width.
- Movable chocolate curtain.
- Adjustable blowing system.
- Ceramic heater enrobing cabinet.
- Temperature-controlled operating system.
- Deburring system.
- Sensor system compatible with tempering machine.
- Automatic transfer system for compound chocolate.
- Removable reservoir for easy cleaning.
- Siemens electrical equipment.
- 10-inch touchscreen operator panel.
- Remote access feature.
- AISI 304 stainless steel product contact surfaces.
- Modular design.
- Configurable for different product types.
