High Quality for Enrobing Line (with Nuts Spreader) - Chocolate enrobing line – Papa

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High Quality for Enrobing Line (with Nuts Spreader) - Chocolate enrobing line – Papa Detail:

Chocolate enrobing line

Autotomatic chocolate enrobing line:

Chocolate Enrobing Line is to product chocolate on various food such as biscuit, wafers, egg rolls, cake pie and snacks etc to form variety of unique chocolate food.

Deploying automatic feed mechanism to improve production efficiency.

Deploying decorator to improve product quality ,decorate zigzags or stripes of different color on the surface of enrobed products.

Deploying spread material bodies to add tastes, to sprinkle sesame or peanut granulars on the enrobing products.

The chocolate coating machine can coat the whole surface or coat the single surface. The coating areas can be controlled by vibration and wind speed. Fan speed is uniform ,high quality for coating the chocolate .Coating surface is uniform, smooth and beautiful.

Model	400	600	900	1200
Belt width(mm)	400	600	900	1200
Belt speed(m/min)	1-10	1-10	1-10	1-10
Cooling tunnel length(m)	10	14	20	24
Refrigerating unit(set)	2	3	4	5
Tunnel temperature(°C )	2-10	2-10	2-10	2-10
Total power(kw)	12.1	20.8	23.8	27.8
Weight(kg)	2000	2450	3400	4100
Dimension(mm)	14200x950x1800	18200x1150x1800	24200x1450x1800	28250x1750x1800

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relative equipment

Commercial chocolate enrober VS Small chocolate enrober

Papa Industrial has developed two different types of chocolate coating machines for customers to choose from: commercial chocolate coating and small desktop chocolate coating. The difference is as follows:

Different sizes:

Commercial chocolate coating machine head size is 1.2 meters, belt width is 200-300mm.

Small desktop chocolate coating machine head size is 3 meters, belt width is 400-1200mm.

The speed is different:

Commercial chocolate coating speed 2 m/min.

Small desktop chocolate coater with a maximum speed of 10 m/min.

Structural differences:

Commercial chocolate coaters are compact and consist of a furnace and a feed belt. The flow plate and blower are mounted on a wire mesh feed belt. The chocolate is melted in batches.

The small desktop chocolate coating machine is of fully automatic structure with automatic pump feeding system to continuously supply chocolate from outside the tank through pipes.

Differences in control systems:

Commercial chocolate coating is controlled by knobs and switches.

Small desktop chocolate coating machine is controlled by PLC with touch screen.

Application range:

Commercial chocolate coatings are mainly used in homes, stores and small businesses.

Small desktop chocolate coating machines are mainly used in factories and food production lines.

different compatibility

Commercial chocolate coaters can be used alone or with the addition of a conveyor belt or with the addition of a small cooling tunnel.

Small table top chocolate coatings are mostly added after the food line or can be used on their own.

cooling tunnel

Commercial chocolate coaters are equipped with a smaller cooling tunnel, ranging in length from 3 meters to over 10 meters. The width of the cooling tunnel belt is only 200mm.

Small benchtop chocolate coaters are equipped with larger cooling tunnels ranging in length from 10 meters to over 24 meters. Cooling tunnel belt width from 400mm to 1200mm.

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Control the quality by the details, show the strength by quality. Our company has strived to establish a highly efficient and stable staff team and explored an effective quality control process for High Quality for Enrobing Line (with Nuts Spreader) - Chocolate enrobing line – Papa, The product will supply to all over the world, such as: Romania , Sudan , Las Vegas , Providing the best products, the most perfect service with the most reasonable prices are our principles. We also welcome OEM and ODM orders.Dedicated to strict quality control and thoughtful customer service, we are always available to discuss your requirements and ensure full customer satisfaction. We sincerely welcome friends to come negotiate business and start cooperation.

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