Prefamac - PMOU80 Chocolate Enrober

Applications & Use Cases

• Coating confectionery items such as biscuits, cakes, and pralines with chocolate or other compounds.
• Producing shell-moulded chocolate figures and bars.
• Creating filled chocolates and truffles.
• Applying decorative finishes to baked goods and desserts.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50kg to 200kg, with the listed unit having an 80kg capacity.

Power supply

Units of this type typically operate on single-phase or three-phase electrical supplies, with the listed unit being single-phase.

Temperature control

Adjustable temperature control is standard, allowing for precise management of chocolate or coating compound viscosity.

Vibratory table

A vibratory table is commonly integrated to remove air bubbles from moulded products, ensuring a smooth finish.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability.

Footprint

The footprint for enrobers of this capacity can vary, but buyers should anticipate dimensions requiring dedicated production space.

Frequently Asked Questions

• What is the primary function of a chocolate enrober?

  A chocolate enrober is designed to coat food items evenly with a layer of tempered chocolate or other confectionery compounds, or to create moulded chocolate products.

• What kind of maintenance does this type of equipment require?

• Can this machine handle different types of chocolate?

• Is specialist training required to operate a chocolate enrober?

• What are the typical safety features on such equipment?