ChocoMa 2 MP Enrober

With belt widths of 240mm, 320mm and 400mm, the capacity of the 2MP Enrober is perfect for the mid size manufacturer and the semi-industrial factory. Even though it is high capacity equipment, the 2MP has the flexibility that characterises all ChocoMa equipment. In a very short time it is possible to change the machine to enrobe with different kinds of chocolate without the use of tools or special knowledge.

The sequence of operation is:

• The products are placed on the in-feed loading table
   
• They passes via the grill belt through a double curtain of liquid chocolate. Depending on the size and shape of the items, the variable belt speed and size of the chocolate curtain can be adjusted to allow a perfect coating of your products.
   
• Leaving the chocolate curtains the products passes a variable speed blower. Your individually selected blower speed, controls the chocolate layer on the products.
   
• At the next stage of the enrobing process, your products pass a vibratory mechanism that removes any air bubbles.
   
• Finally the products passes the de-tailer and overhead heater which gives your precious chocolates their final uniformity and gloss.
   
• Leaving the enrobing section the products enters a take-away table or a cooling tunnel.

The total enrobing process can be viewed through a hygienic transparent guard.

The tempered chocolate is fed into the enrobing section by means of a pump, that is also able to discharge outside the enrober as an alternative production option. The pump and other parts that hold or circulate the chocolate, are designed for quick and easy cleaning and can be removed without using tools.

The storage tank holds a volume of 45 litres, and the temperature of the chocolate is controlled by a digital thermostat. The concept of removable tanks makes it possible to exchange containers with dark, milk or white chocolate further improving functionality. Trolleys and additional chocolate tanks are available.

As an option the containers can be supplied with a water jacket. By letting a small volume of cold water into the water jacket, it is possible to cool the chocolate. The water inlet is controlled by a solenoid-operated valve.

Alternatively, the water can be heated up by internal heating rods to e.g. 70⁰C if the products are enrobed with e.g. fat glaze or butter cream. In the case of chocolate coated ice creams, the cold ice will cool the liquid chocolate, which then has to be kept tempered by the heated water jacket.

Standard belt speed is variable between 0.45 - 1.75 metres per minute.

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