A typical chocolate enrobing machine consists of several key components that work together to achieve the desired chocolate coating. Key components include chocolate storage, tempering systems, conveyor belts and cooling tunnels.
The chocolate storage is where the chocolate is melted and kept at a controlled temperature. It usually has a heating element and a stirring mechanism to ensure that the chocolate melts evenly and remains in its ideal state.
Tempering systems are critical to achieving the desired texture and appearance of the chocolate coating. It involves a series of heating, cooling and stirring processes to stabilize the chocolate's crystal structure and prevent it from becoming dull, grainy or discolored.
A conveyor belt moves the food through the machine, allowing the chocolate coating to be evenly distributed. It can be adjusted to accommodate different speeds and product sizes.
The cooling tunnel is where the coated food solidifies and hardens. This ensures that the chocolate coating sets properly and retains its shape and shine.
Functions and uses:
Chocolate enrobing machines bring various benefits to the chocolate industry. First, it enables chocolatiers and manufacturers to efficiently produce large quantities of chocolate-coated products. Without this automation, the process would be considerably slower and more labor-intensive.
Secondly, chocolate coaters ensure consistent and even chocolate coating on each product, resulting in an attractive appearance. The machine's precise control eliminates human error and guarantees a smooth coating that adheres evenly to the product.
Additionally, chocolate enrobing machines offer customization options. Chocolatiers can add various ingredients, such as nuts, dried fruits or powdered sugar, to enhance the taste and visual appeal of the coated product. The machine can also accommodate different types of chocolate, including milk, dark and white chocolate, to meet different consumer preferences.
Finally, using a chocolate enrobing machine can reduce the amount of waste generated during the production process. The machine's design minimizes excess chocolate dripping or accumulation, maximizing efficiency and reducing material costs.
The following are the technical parameters of chocolate enrobing machine：
Technical Data:
|
/Model
Technical Parameters |
TYJ400 |
TYJ600 |
TYJ800 |
TYJ1000 |
TYJ1200 |
TYJ1500 |
|
Conveyor Belt Width (mm) |
400 |
600 |
800 |
1000 |
1200 |
1500 |
|
Operation Speed (m/min) |
0-10 |
0-10 |
0-10 |
0-10 |
0-10 |
0-10 |
|
Cooling Tunnel Temperature (°C) |
0-8 |
0-8 |
0-8 |
0-8 |
0-8 |
0-8 |
|
Cooling Tunnel Length (m) |
Customize |
|||||
|
Outside Dimension (mm) |
L×800×1860 |
L×1000×1860 |
L×1200×1860 |
L×1400×1860 |
L×1600×1860 |
L×1900×1860 |
Post time: Nov-10-2023