Bell Perkins - 400mm Wide Chocolate Enrober

• Coating confectionery items such as biscuits, cakes, and truffles with chocolate.
• Producing chocolate bars or slab products with a consistent coating.
• Applying decorative chocolate finishes to various sweet products.
• Integrating into larger confectionery production lines for automated coating.

Typical throughput

Throughput for this class of equipment varies significantly based on product size and line speed, but units commonly process several hundred kilograms per hour.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with specific amperage requirements depending on heating elements and motor sizes.

Footprint

A 400mm wide enrober will typically require a footprint of approximately 2 to 4 metres in length, plus space for ancillary equipment such as tempering units and cooling tunnels.

Chocolate type suitability

These enrobers are generally suitable for handling a range of chocolate types, including dark, milk, and white chocolate, as well as compound coatings.

Temperature control

Enrobers commonly feature integrated or external temperature control systems to maintain chocolate at optimal working temperatures for consistent application.

Construction material

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

• What ancillary equipment is typically needed with a chocolate enrober?

  Buyers commonly require a chocolate tempering machine to ensure the chocolate is in temper for a stable coating, and a cooling tunnel to set the chocolate after enrobing.

• Can this enrober handle different product sizes?

• What maintenance is involved with a used chocolate enrober?

• Is this unit suitable for compound coatings as well as real chocolate?

• What is the typical lead time for installation and commissioning?

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

General overview for this equipment type