ChocoMa Enrober E220

Melting cabinet

The melting / heating cabinet serves both as a table for the enrober, and as a cabinet for pre-melting solid chocolate, or for holding melted or tempered chocolate at a constant temperature – or simply to hold moulds etc. at a operational temperature.

The temperature in the heating cabinet is set by the operator, and it is continuously controlled by a thermostat.

Mould filling module

In a few seconds the enrober can be converted into a mould filling machine. Remove the enrober module from the top of the vessel. Place the mould filling module in the 2 mountings holding the paper take-off table and put the electrical plug into the socket – then you are in “mould filling operation”.

The mould filling module is divided into two areas. In the filled mould area is place for 2 filled moulds size 275 * 135 mm. Under this area is the vibrating mechanism attached to the module ensuring that potential air bubbles are eliminated leaving a perfect uniform outer surface of the shell. After vibrating the mould can be emptied in the other area. It is above the vessel allowing excess chocolate from the moulds to be emptied directly into the vessel when they are turned upside down.

Cooling tunnel

The E220 enrober can be delivered with a self driven cooling tunnel model DS C+C. The shortest cooling tunnel has a gross length of the is 5,3 meter – and the length can be increased in sections of 2,0 meter. For further information click here..

Longer take-off table

A paper take-off table of 1,0 meter is supplied as standard. This table length can be increased to 2,0 or 3,0 meter.

Production flow

Pralines, bars etc. are placed on the separate infeed table. From this point the wire mesh belt carries the products through two chocolate curtains and bottom coating reservoir. Once the products are double coated they pass the blower outlet to insure that the appropriate amount of chocolate is left on the product. Any “chocolate-skirt” is minimised by means of the vibrating mechanism. Finally, the pralines or bars pass over a detailer shaft. For perfect finishing before they continue onto the paper take-off table.

User friendly and hygienic

E220 is made of stainless steel and designed for easy cleaning. The entire enrobing section can be taken off the machine for cleaning.

Flexibility and individual adjustments

All functions are easily controlled by the operator.

The temperature of the chocolate is continually controlled by a digital thermostat. The speed of the wire mesh belt is adjustable between 0,7 – 1,7 m/minutes. The size and thickness of the chocolate curtains and the height of the bottom coating are individually set by the operator. By controlling the air pressure from the blower together with the direction of the air, the appropriate amount of chocolate is blown off so the desired amount of chocolate remains on the enrobed product. The “tapping strength” of the adjustable vibrating mechanism ensures that both small and light pralines and large and heavy cakes and pastry will have a minimum “skirting”. Finally, the height of the detailer shaft ensures a uniform base on the enrobed products once they are carried to the paper take-off table.

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