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60KG Electric Chocolate Enrober Machine 220V 3.1kw

60KG Electric Chocolate Enrober Machine 220V 3.1kw

Nom De Marque:	PAPA
Numéro De Modèle:	PE8
MOQ:	1
Prix:	Négociable
Conditions De Paiement:	T / t
Capacité à Fournir:	80sets par mois

Les informations détaillées

Description de produit

Les informations détaillées

Lieu d'origine:

CHINE

Certification:

Nom de machine:

Chocolat enrober

Capacité:

60kg/batch

Vitesse de ceinture:

2m / min

maillage:

LARGEUR DE 300MM

Méthode de la chaleur:

Chauffage électrique

Tension:

220V

Pouvoir:

3.1KW

Dimension:

3400 * 910 * 1400 mm

Poids:

240 kg

Détails d'emballage:

Casse en bois

Capacité d'approvisionnement:

80sets par mois

Mettre en évidence:

60KG electric chocolate enrober

220V chocolate enrober machine

3.1kw chocolate coating machine

Description de produit

Chocolate Enrober Machine for Christmas Apple Chocolate Mousse Cake Production

Christmas Apple Chocolate Mousse Cake Composition

Base: Almond or biscuit (brownie) base for structure
Layer: Sweet, tangy strawberry jam
Body: Light, creamy apple mousse using apple puree or compote
Coating: Smooth, glossy dark or milk chocolate shell
Decoration: Themed for Christmas with red/green cocoa butter designs, chocolate stem, and snowy icing sugar dusting

Tempering and Enrobing Process

The core machine ensures perfect chocolate coating through precise temperature control and application.

Chocolate Melter & Tempering Machine: Melts and precisely tempers chocolate to stabilize cocoa butter crystals, ensuring proper snap, shine, and stability
Chocolate Enrober: Frozen cakes pass under a curtain of tempered chocolate on a wire mesh conveyor
- Bottom coating applied as conveyor moves
- Top and sides coated by chocolate waterfall
- Excess chocolate drips back into reservoir

6-Zone Cooling Tunnel

Function: Enrobed cakes immediately enter multi-zone cooling tunnel with carefully controlled temperatures (12°C → 8°C → 12°C) for proper chocolate setting
Result: Hard, glossy, snappy chocolate shell without sugar or fat bloom

Cooling and Setting Process

Nut-covered chocolate bars travel through a multi-zone cooling tunnel for proper crystallization.

Temperature carefully controlled to prevent cracking or dull appearance
Cooling time and temperature are critical quality parameters

Packaging and Storage

Packaging: Automated foil wrapping, paper cup placement, and branded boxing with mandatory metal detection (CCP for food safety)
Cold Storage: Finished products palletized and stored at -18°C until dispatch

Complete Enrobing Line Components

Automatic demolder, chocolate melting tank, chocolate tempering unit, chocolate enrober, and cooling tunnel.