Enrotec
Chocolate Enrobing
The new Enrotec series is specially designed for quick changeovers in one machine. Provides you an accurate and efficient chocolate coating for any type of product.
Thanks to Ipial technology, chocolate can be cooled to an exact degree. All cooling tunnels allow to operate with different temperature zones. Cooling by radiation, conduction, and convection. Cooling table with chilled water circulation available. Air speed can be adjusted according to the need. Bottom table with chilled water circulation available.
The Enrotec enrobing line is designed with the highest standards of hygiene, which guarantees an efficient operation using either real chocolate or compound.
Enrotec main features
Standard available working with from 450 mm to 2000.
Easy operation due to PLC controls and touch screen HMI.
Easy access for cleaning and maintenance.
Precise distribution of the chocolate over the entire width of the mesh.
Blower operating over the entire width of the mesh.
Uniform adjustable vibrating station.
Chocolate hopper and wire mesh removable for cleaning and sanitation.
Three shift operation.
Various supplementary equipment.
The Enrotec series is specially designed for quick changeovers in one machine.
Combined with Tempertec tempering machine the tempering index of the chocolate mass is kept at a constant value. The thickness of enrobed layer is constant. Longer shelf life for product. Better gloss due to perfect crystallization.
Videos
CHOCOLATE ENROBING LINE: ENROTEC AND COOLTEC 1050
Automatic chocolate enrobing line, Enrotec 1050, with "zig zag" decorating station, and Cooltec 1050, cooling tunnel.
CHOCOLATE ENROBER: ENROTEC 650
Real chocolate bottom enrobing on cookies, and flipped into cooling tunnel.