Bell Perkins - 400mm Wide Chocolate Enrober

Applications & Use Cases

• Coating biscuits, cakes, and pastries with chocolate.
• Applying chocolate layers to confectionery items like pralines and truffles.
• Enrobing snack bars, cereal bars, and nougat products.
• Adding decorative chocolate finishes to various dessert items.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 100 kg/hr to 300 kg/hr, depending on product size and chocolate viscosity.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying from 5 kW to 15 kW.

Belt width

This specific unit features a 400mm (15.74 inch) wide enrobing belt, suitable for medium-scale production.

Temperature control

Enrobers commonly feature integrated temperature control systems for the chocolate mass, crucial for achieving proper temper and finish.

Footprint

For a 400mm wide enrober, the typical footprint can range from 2.5m to 4m in length, including infeed and outfeed sections, and approximately 1m to 1.5m in width.

Construction materials

Equipment in this category is typically constructed from food-grade stainless steel for surfaces in contact with product, ensuring hygiene and durability.

Frequently Asked Questions

• What types of chocolate can be used with this enrober?

  Most standard chocolate compounds, including dark, milk, and white chocolate, can be used. The quality of the temper and flow properties of the chocolate are key to optimal performance.

• Does this unit include a cooling tunnel?

• What maintenance is typically required for a chocolate enrober?

• Can this enrober handle products of varying heights?

• Is spare parts availability a concern for an unknown manufacturer?