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60KG Electric Chocolate Enrober Machine 220V 3.1kw

60KG Electric Chocolate Enrober Machine 220V 3.1kw

Markenbezeichnung:	PAPA
Modellnummer:	PE8
MOQ:	1
Preis:	Verhandlungsfähig
Zahlungsbedingungen:	T/t
Versorgungsfähigkeit:	80 Sets pro Monat

Ausführliche Information

Produkt-Beschreibung

Ausführliche Information

Herkunftsort:

CHINA

Zertifizierung:

Maschinenname:

Schokoladen-Enrober

Kapazität:

60kg/batch

Gürtelgeschwindigkeit:

2 m/min

Verwirrung Mesh:

300MM BREITE

Hitze-Methode:

Elektrische Erwärmung

Stromspannung:

220 V

Leistung:

3.1KW

Dimension:

3400*910*1400 mm

Gewicht:

240 kg

Verpackung Informationen:

Holzkoffer

Versorgungsmaterial-Fähigkeit:

80 Sets pro Monat

Hervorheben:

60KG electric chocolate enrober

220V chocolate enrober machine

3.1kw chocolate coating machine

Produkt-Beschreibung

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.