Chocolate enrober

The enrobing fi ne is a machine designed for the chocolate enrobing of different products (snack, biscuits, and extruded cereal bars) whether in the total or partial way. Structurally the machine is composed by a net conveyor which leads the product to enrobe under a continuous fl ow of chocolate which coming out from special nozzles is distributed over one or more tiles just to make the enrobing veils. Then different equipment and regulation systems allow the defi nition of the enrobing chocolate thickness. We paid particular attention to realize an effi cient control system and the keeping of the enrobing room and the chocolate temperatures so to assure constant viscosity and brightness. We also realized a modular structure for basin and transport net to allow an easy removal of these parts from the machine for the cleaning and maintenance operations. The running speed of the transport net is adjusted by a frequency electronic inverter as like the capacity of the enrobing recycle pump. The enrobing chocolate must be brought to the enrobing machine after the pre-crystallization treatment (tempering), in a tempering machine. After the fall from the nozzles, the exceeding chocolate is conveyed again by a pump to the de-crystallization system for its new use.