1 / 4Chocolate Tempering and Enrobing Equipment
The tempering machine brings chocolate to the required temperature and keeps it in a stable state.
- Output
- 20 kg/cycle
- Total Power
- 4.5 kW
- Weight
- 234 kg
- Volume
- 25 L
- Dimensions (mm)
- 1040 × 700 × 1800
- Operating Speed
- 1–2.5 m/min
Overview
Key advantages
- Ideal for chocolate workshops, confectioneries, bakeries and ice cream cafés
- The tempering process is controlled via PLC and HMI
- Tempers 20 kg of chocolate in 20 minutes
- Uses Delta PLC and Schneider Electric components
- Chocolate flow rate is adjustable
- Equipped with pedals for convenient operation
About the equipment
The tempering machine brings chocolate to the required temperature and keeps it in a stable state. The enrobing machine, in turn, pours the finished chocolate evenly over the product. The machines are interconnected, ensuring a continuous and efficient production process. Chocolate flow, temperature and conveyor speed are controlled automatically.
1 - Chocolate Tempering Machine
General
- Volume
- 25 L
- Output
- 20 kg/cycle
- Tempering Time
- 20–30 min
- Total Power
- 4.5 kW
- Dimensions (mm)
- 1040 × 700 × 1800
- Cooling Unit
- 1 horsepower (HP)
- Weight
- 234 kg
2 - Enrobing Unit
Key Features
The enrobing machine is equipped with the following parts:– Double-layer chocolate curtain
– Vibration station (for even distribution of chocolate)
– Adjustable air blower (to remove excess chocolate)
– Cutting knife (removes chocolate from the edges)
– Polyurethane (PU) conveyor belt
The thickness of the chocolate coating can be adjusted using vibration and air blowing.
A holder for food-grade paper (parchment) is provided.
Conveyor speed is adjustable.
General
- Operating Speed
- 1–2.5 m/min
- Enrobing Belt Size
- 200 × 1000 mm
- Food Belt Size
- 200 × 1900 mm
- Mesh Size
- 200 × 1500 mm
- Food Paper Width
- 200 mm
- Overall Machine Dimensions
- 1800 × 300 × 1050 mm
- Voltage
- 220 V
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EquipmentChocolate Tempering and Enrobing EquipmentYour data is never shared with third parties
Specifications
Data provided by the manufacturer; configuration may vary per order.
General
7 parameters- Volume
- 25 L
- Output
- 20 kg/cycle
- Tempering Time
- 20–30 min
- Total Power
- 4.5 kW
- Dimensions (mm)
- 1040 × 700 × 1800
- Cooling Unit
- 1 horsepower (HP)
- Weight
- 234 kg
General
7 parameters- Operating Speed
- 1–2.5 m/min
- Enrobing Belt Size
- 200 × 1000 mm
- Food Belt Size
- 200 × 1900 mm
- Mesh Size
- 200 × 1500 mm
- Food Paper Width
- 200 mm
- Overall Machine Dimensions
- 1800 × 300 × 1050 mm
- Voltage
- 220 V
Included units
Units and accessories included with the equipment. Specifications for each are in the section above.
The Equipment Consists of Two Parts
2 items
- 1Chocolate tempering machine
- 2Enrobing unit
Video
The equipment in operation.
Delivery and commissioning
From consultation to launch — four steps under contract.
Consultation
We define your needs, configure the line and prepare an offer.
Contract
Timeline, payment terms and warranty are fixed in the contract.
Delivery
The equipment is delivered from the manufacturer to your site.
Installation and training
Our specialists commission the equipment and train your operators.
Frequently asked questions
The most common questions about delivery, contracts and tracking.
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