ChocoMa 2 MP 60 Enrober

A belt width of 60 cm makes the capacity of our 2MP60 enrobers perfect for the semi-industrial factory. Even though it is high capacity equipment, 2MP60 has the flexibility which characterises all ChocoMa equipment. Our equipment allows for rapid machine resetting to enrobe with different chocolate types without use of tools or special knowledge.

The sequence of operation is:

• Your 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 combined to produce a perfect coating of your precious chocolate products.
   
• Leaving the chocolate curtains your products passes a variable speed blower. With individually selectable speeds, the blower controls the chocolate layer coating the product.
   
• At the next stage of the enrobing process, your chocolates pass a vibratory mechanism that removes any air bubbles.
   
• Finally the products passes the de-tailer and overhead heater which gives the products their final uniformity and gloss.
   
• Leaving the enrobing section your chocolates 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 feed 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 95 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.

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