MacIntyre - Chocolate Enrober

Applications & Use Cases

• Coating biscuits, cakes, and pastries with chocolate.
• Applying chocolate layers to confectionery items such as truffles and pralines.
• Enrobing snack bars and cereal bars for enhanced flavour and texture.
• Creating chocolate-covered fruit and nut clusters.
• Producing a consistent chocolate coating on various bakery and dessert items.

Typical Specifications

Typical belt width

For this class of equipment, belt widths commonly range from 300mm to 1200mm, with 600mm being a frequent size.

Power supply

Units of this type typically require a three-phase electrical supply, commonly 400V, 50Hz in the UK.

Throughput

Throughput varies significantly based on belt speed and product size, but enrobers of this size can typically process hundreds of kilograms per hour.

Material of construction

Food contact parts are commonly made from stainless steel for hygiene and durability.

Temperature control

Enrobers typically feature integrated or external systems for precise chocolate tempering and temperature control.

Footprint

A 600mm belt enrober, excluding any melting tanks or cooling tunnels, typically has a length of 1.5m to 3m and a width of approximately 1m to 1.5m.

Frequently Asked Questions

• What is a chocolate enrober?

  A chocolate enrober is a machine designed to coat food products entirely or partially with a layer of tempered chocolate. Products pass through a curtain of chocolate and often over a chocolate bath.

• What is tempering and why is it important?

• Does this unit require a separate melting/holding tank?

• What maintenance is typically required for a chocolate enrober?

• Can this enrober handle different types of chocolate?

• What other equipment might be needed alongside an enrober?