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60KG Electric Chocolate Enrober Machine 220V 3.1kw

60KG Electric Chocolate Enrober Machine 220V 3.1kw

Nome da marca:	PAPA
Número do modelo:	PE8
MOQ:	1
preço:	Negociável
Condições de pagamento:	T/T.
Capacidade de abastecimento:	80 fins por mês

Informações detalhadas

Descrição do produto

Informações detalhadas

Lugar de origem:

CHINA

Certificação:

Nome da máquina:

Chocolate senober

Capacidade:

60kg/batch

Velocidade da correia:

2m/minutos

Mesh do Enberro:

LARGURA DE 300MM

Método do calor:

Aquecimento elétrico

Tensão:

220V

Poder:

3.1KW

Dimensão:

3400*910*1400mm

Peso:

240 kg

Detalhes da embalagem:

Estojo de madeira

Habilidade da fonte:

80 fins por mês

Destacar:

60KG electric chocolate enrober

220V chocolate enrober machine

3.1kw chocolate coating machine

Descrição do produto

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.