Prefamac - Prefamac - Chocolate Enrober

Applications & Use Cases

• Coating confectionery items such as biscuits, cakes, and pastries with a layer of chocolate.
• Producing chocolate bars with various inclusions and coatings.
• Enrobing fruit, nuts, and other centres for gourmet chocolate products.
• Applying decorative chocolate finishes to desserts and patisserie items.
• Creating uniform chocolate shells for truffles and pralines.

Typical Specifications

Typical throughput

Typically, for this class of equipment, throughput can range from 50 kg/hour to several hundred kg/hour, depending on belt speed and product size.

Power supply

This unit is specified as single-phase 240V. Commonly, enrobers of this type may also be found with three-phase power for larger models.

Belt width

This unit features an 180mm wide belt. For this class of equipment, belt widths typically range from 180mm to 600mm, influencing product size and volume.

Temperature control

Units of this type commonly feature precise temperature control for the chocolate mass, crucial for tempering and consistent coating quality.

Chocolate melting capacity

Typically, integrated or separate melting tanks for enrobers can hold from 10 kg to over 100 kg of chocolate.

Footprint

For a unit with an 180mm belt, the footprint is typically compact, often ranging from 1.5m to 3m in length, plus any associated tempering or cooling tunnels.

Frequently Asked Questions

• What maintenance is typically required for a chocolate enrober?

  Regular cleaning of the chocolate path, belt, and melting tank is essential. Routine checks of heating elements, motors, and electrical connections are also commonly performed.

• Can this enrober handle different types of chocolate?

• Is a cooling tunnel necessary with a chocolate enrober?

• What are the typical considerations for chocolate tempering with an enrober?

• What products are suitable for an 180mm wide enrober belt?