GG-CT Series Automatic Chocolate Enrobing Machine Production Line 380V / 220V

GG-CT Series Automatic Chocolate Enrobing Machine Production Line Price

This chocolate enrobing line is primarily used to coat chocolate on various food, such as biscuit, wafers, cake and snacks etc. It can coat bottom of products, whole of product. Cooling tunnel is available. The enrobing areas can be controlled by vibration and wind speed. Fan speed is uniform, high quality for coating the chocolate. Enrobing surface is uniform, smooth and beautiful.

Main Structure and Working Principle of Chocolate Enrobing Production Line

1. The chocolate enrobing machine consists of a mortar machine and a cooling tunnel.

2. The coated material is arranged on the stainless steel mesh belt at the front end of the mortar machine through the chain transmission, and the coated material is sent to the middle stainless steel mesh belt for dip coating. The dip coated chocolate product is conveyed into the tunnel by the stainless steel mesh belt. The plastic coated conveyor belt is cooled and shaped, and the formed chocolate product is sent out of the cooling tunnel to enter the feeding device to achieve the purpose of coating.

3. The slurrying machine is composed of a slurrying mechanism, a core material feeding mechanism, a slurry cylinder, a slurry pump, a slurry feeding pipe, a transmission motor, a frame, and the like.

Structure Features of Chocolate Enrobing Machine Price

• The material of the conveyor belt is food grade PU.
• The frames, insulation plates, mesh belt and other parts which come into contact with products are manufactured in Stainless Steel 304.
• There are Siemens PLC and touch screen to control the whole line.
• The inner layer of the jacket tank (hopper) under the enrober is manufactured in Stainless Steel 304, the jacket tank can be pulled out to clean.
• Deploying automatic feed mechanism to improve production efficiency.

The chocolate enrobing machine can also be equipped with decorator to improve product quality, decorate zigzags or stripes of different color on the surface of enrobed products.

Parameter of Chocolate Enrobing Line