- 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.