Gami - Chocolate Enrober

Applications & Use Cases

• Coating confectionery items such as biscuits, cakes, and pralines with chocolate.
• Applying a uniform chocolate layer to snack bars and energy bars.
• Enrobing fruit and nut clusters for enhanced flavour and presentation.
• Creating a protective or decorative chocolate shell on various baked goods.
• Producing chocolate-covered items for retail or wholesale distribution.

Typical Specifications

Typical belt width

For this class of equipment, belt widths commonly range from 200mm to 600mm, with 300mm being a frequent size.

Power supply

Units of this type typically operate on a three-phase electrical supply, commonly 400V, 50Hz.

Enrobing method

Most enrobers offer options for full enrobing (top and bottom), bottom-only coating, and drizzling capabilities.

Throughput

Throughput varies significantly based on belt speed and product size, but for a 300mm unit, it can typically process hundreds of kilograms per hour.

Temperature control

Advanced units commonly feature precise temperature control for the chocolate to ensure optimal flow and finish.

Material construction

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

Frequently Asked Questions

• What maintenance is typically required for a chocolate enrober?

  Regular cleaning of the belt and chocolate tank, inspection of pumps and heating elements, and periodic lubrication of moving parts are typically required. Specifics will depend on usage and manufacturer guidelines.

• Can this type of enrober handle different types of chocolate?

• Is a tempering unit included or required?

• What products are suitable for enrobing on a 300mm belt?

• What are the typical space requirements for a unit of this size?