Main introduction
The chocolate coating/enrobing machine is the special equipment for producing chocolate coating products. It can coat various kinds of chocolate syrup on the surface of various foods, such as bottom or full coating on the surface of candies, cakes, biscuits, etc., to form unique chocolate products.
Chocolate coating/enrobing process: product coating - cooling tunnel cooling and shaping.
Equipment advantages:
A. The enrobing head is controlled by PLC, the equipment can automatically add chocolate syrup, and can also automatically discharge chocolate syrup.
B. The equipment has the function of bottom coating chocolate and full chocolate coating,
C. The internal insulation of the coating head adopts stainless steel temperature-controlled heating tube.
D. Removable chocolate storage tank for easy cleaning and refilling.
E. Coating head: single or double curtain type. Vertical and horizontally adjustable, easy to remove when cleaning.
F. Fixed-diameter blowing air duct: The air outlet can be moved out, and the air volume can be adjusted according to the deflector. The blower adopts internal circulation return air.
G. Chocolate mesh belt shaker: the only lateral support for balanced vibration on the product surface.
H. Reflow system: mechanical chocolate reflow system, so that the falling chocolate will not pile up and flow back into the storage tank automatically.
Product details and related requirements
For biscuits, wafer products are grown in the coating process, and the integrity of the core material needs to be ensured.
The slurry for full coating, half coating and base coating should match the corresponding coating method.
For products that are easy to stick, they should be treated before coating to prevent the unevenness of the coating from being affected by bonding during the production process.
The concentration of the chocolate mass cannot be too high or too low.
The temperature of the refrigeration unit in the space needs to be controlled at 5-10 degrees, the space temperature should be controlled at 20-25 degrees, and the humidity should be lower than 50%.
After molding, the refrigerated temperature of the product is controlled at about 10 degrees, and after 8-10 hours of refrigeration, the balance and hardening of the product surface are ensured.
