What Is The Working Of A Chocolate Enrobing Machine Like?

Chocolate Icator makes the method of chocolate-covered treats easier and more effective from start to finish. These machines work step by step to help you achieve the perfect dessert. Here is a breakdown of how a Chocolate Enrobing Line works:

Tempering: First, the chocolate must first be tempered in a tempering unit, which helps it turn into a smooth liquid that can be easily spread over different foods.

Pre-coating: Next, the candy or treats that are included as inclusions are placed on a wire rack that moves the pieces through the coating line. The inclusions pass through the preformed bottom, which is coated with chocolate on the bottom of the candy or treat.

Cooling: The inclusions move towards the coater, stopping at the rapid cooling system to solidify the chocolate from the pre-bottom step.

Coating: The wire rack now runs through the coating machine and through the waterfall of chocolate that coats each piece. Any excess chocolate falls through the wire, making another trip down the waterfall.

Even Coating: The vibrating table vibrates the wire rack to ensure the chocolate is evenly coated on each piece.

Details: Wireframe details throughout. This part of the machine removes the "tail" that a piece of candy might have had due to the coating machine.

Glazing: Finally, the chocolate pieces enter the cooling tunnel, which has a specific airflow system that allows the chocolate to solidify and create a luster for the final product.

Benefits of Coated Chocolate

Coated chocolate is a quick and easy way to create many products in a short amount of time. As the demand for chocolate desserts increases, wrapping treats and candies by hand takes too much time. That's why chocolate coating machines have become must-have equipment for confectionery businesses. These machines greatly increase productivity and make it easier for businesses to produce high-quality confectionery, allowing them to focus on other projects.