Gami - Enrobing Belt For Tempering Units

Applications & Use Cases

• Coating confectionery items such as chocolates, biscuits, and pastries with tempered chocolate or other viscous glazes.
• Applying an even layer of coating to various bakery products for aesthetic appeal and preservation.
• Integrating into existing chocolate tempering lines for continuous production of coated goods.
• Used in small to medium-scale artisan bakeries and larger industrial food production facilities.

Typical Specifications

Typical belt width

Commonly ranges from 180mm to 420mm for this class of equipment, influencing throughput.

Power supply

Units of this type typically operate on single-phase or three-phase electrical supplies, with single-phase being common for smaller models.

Construction material

Frames and contact parts are typically constructed from food-grade stainless steel for hygiene and durability.

Integrated features

Often includes an integrated blower for excess coating removal and a paper feed system for product transfer.

Compatibility

Designed to integrate with various tempering units, requiring careful consideration of height and flow alignment.

Footprint

The overall length and width will vary significantly depending on the belt size and additional features, typically requiring dedicated floor space.

Frequently Asked Questions

• What is the primary function of an enrobing belt?

  An enrobing belt is used to transport products through a curtain of liquid coating, such as tempered chocolate, ensuring an even and consistent application across the item's surface.

• Why is a blower often included with enrobing belts?

• What does 'paper feed' mean in this context?

• Can this enrobing belt be used with any tempering unit?

• What maintenance is typically required for an enrobing belt?

• Is this type of equipment suitable for products other than chocolate?