Machine DetailsA wide range of chocolate e-caramel enrobers ranging from 305 mm to 2200 mm belt widths.Mass wheel design available for small-scale lines (305,420 e- 510 mm belt widths).A double head design available for low-fat cocoa masses and belt speed over 6 m/min.Separate in-feed table.Double jacketed tank with forced water circulation and specially designed stirrer.Separate temperature control with microprocessors for water and chocolate.Air blowers with adjustable speed and position.Double jacketed pump, to maintain product temperature.Single or double continuous chocolate curtains.Suitable for full or bottom en robing.Heated detailer with adjustable position and reversible rotation.Wire mesh tensioning device and shaker.Variable speed drives with frequency inverters.A touch panel with a PLC control (Equipped with a new friendly interface).Removable independent enrober stainless steel tank for easycleaning a- quick product switching.OPTIONS TO BE ADDED ON REQUESTA hold-down device for avoiding product floating if products arelight and have a wide surface. Flip over device to flip the chocolate bottomed articles.Five roll bottom stripping device to remove completely thechocolate layer from the bottom.