Chocolate Enrobing Machines
These automatic, continuous operation tempering machines utilize jacketed bain-marie bowl heating to allow for melting and enrobing compound coating, fondant, or icing. The machines also have an agitator fitted inside the jacketed bowl in order to keep the product homogeneous and fluid. With the addition of a wire-mesh enrobing conveyor, you will have an enrobing system complete with dispenser, blower, wire-mesh belt vibrator, and tail-cutting device. In addition, there are numerous enrobing heads available to achieve unique product designs (i.e. zig-zag, bottom only, top/bottom, drizzle, etc…). The enrobing conveyor is available in multiple working widths for a wide variety of production capacity requirements.