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E220 Chocolate Enrober: E220 - The New Multi Functional Enrober and Moulding Machine

The E220 enrober and moulding machine allows chocolate manufacturers to top coat, bottom coat or fully enrobe products. It also tempers callets or blocks of chocolate within the machine. Products are conveyed through two curtains of chocolate and an air blower is used to control the amount of chocolate that remains on the coated products. The machine has adjustable settings for temperature, belt speed, curtain size and thickness, and bottom coating level. It is made of stainless steel for easy cleaning and comes with a one meter take-off table as standard. Optional additions include a melting cabinet, moulding module, cooling tunnel or longer take-off table.

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100 views2 pages

E220 Chocolate Enrober: E220 - The New Multi Functional Enrober and Moulding Machine

The E220 enrober and moulding machine allows chocolate manufacturers to top coat, bottom coat or fully enrobe products. It also tempers callets or blocks of chocolate within the machine. Products are conveyed through two curtains of chocolate and an air blower is used to control the amount of chocolate that remains on the coated products. The machine has adjustable settings for temperature, belt speed, curtain size and thickness, and bottom coating level. It is made of stainless steel for easy cleaning and comes with a one meter take-off table as standard. Optional additions include a melting cabinet, moulding module, cooling tunnel or longer take-off table.

Uploaded by

Sri. Siri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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E 2 2 0 C H O C O L AT E ENROBER

E220 – the new multi functional enrober and moulding machine

• Top coating, bottom coating or complete enrobing


• Seed (Callet / Block) Tempering within the machine
• Double chocolate curtains and variable speed control
• Variable air pressure and direction control on blower
• Construction in stainless steel and food approved materials
• Supplied with a 1 meter paper take-off table as standard

Optional:
• Melting cabinet or table
• Mould filling module
• Cooling tunnel
• Longer paper take-off table

Q U A L I T Y C H O CO L AT E M AC H I N E R Y
E 2 2 0 C H O C O L AT E ENROBER

E220 – the new multi functional enrober and moulding machine

T
he E220 enables the chocolatier to enrobe or bottom coat pralines, Flexibility and individual adjustments
bars, biscuits, cakes and pastries. In addition the E220 provides solid All functions are easily controlled by the operator. The temperature of the
or shell moulding of standard praline moulds, hollow figures, etc. chocolate is continually controlled by a digital thermostat. The speed of
Futhermore, the callet (button) tempering is easily achieved in the the wire mesh belt is adjustable between 0,7 – 1,7 m/min. The size and
generous 20 litre chocolate vessel. In short: E220 is the “3 in1” chocolate thickness of the chocolate curtains and the height of the bottom coating
solution center for the creative, quality focused chocolatier requiring are individually set by the operator. By controlling the air pressure from
versatile small to moderate production to a professional standard. 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
Production flow the enrobed product. The “tapping strength” of the adjustable vibrating
Pralines, bars etc. are placed on the separate infeed table. From this mechanism ensures that both small and light pralines and large and
point the wire mesh belt carries the products through two chocolate heavy cakes and pastries will have minimised “skirting”. Finally, the height
curtains and/or bottom coating reservoir. Once the products are double of the detailer shaft ensures a uniform base on the enrobed products once
coated they pass under the blower outlet to insure that the appropriate they are carried to the paper take-off table.
amount of chocolate is left on the product. Any “chocolate-skirt” is
minimised by means of the vibrating mechanism. Finally, the pralines User friendly and hygienic
or bars pass over a detailer shaft for perfect finishing before they E220 is made of stainless steel and designed for easy cleaning. The
continue onto the paper take-off table. entire enrobing section can be taken off the machine for cleaning.

Enrober dimensions Electrical specifications


Length: 910 mm Voltage: 110-240 VAC, 50/60 Hz
Infeed grill and 2 chocolate curtains. Width: 630 mm Power: 1,4 kW
Height: 700 mm
Take-off table
Infeed grill Length at 1, 2 or 3 m
Width: 220 mm
Enrobing of all sizes of products.

Bottom coating of all sizes of products.

Top and tail coating.

Moulding module and other options are available.

Q U A L I T Y C H O CO L AT E M AC H I N E R Y
Chocoma ApS | Nyholms Allé 35 | DK-2610 Roedovre | Denmark | Tel.: +45 3641 4200 | [email protected] | www.chocoma.com

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