Chocolate production lines

  • Tempering + Enrobing belt + Cooling tunnel

    Combine precise control of chocolate temperature with flexibility in product diversity by converting the tempering machine into a full chocolate enrobing line using the enrobing belt and cooling tunnel

    Final product

    Tempering + Enrobing belt + Cooling tunnel-thumbnail
  • Enrober + Cooling tunnel

    Coat your products with a consistent layer of chocolate. This line can be used for complete or partial (bottom/upper) coating of pralines, bars, biscuits, dates and dried fruit, cakes etc. The line consists of an enrober followed by a cooling tunnel. Multiple options are available according to needs and production capacity. The line requires an tank which is used to supply the chocolate.

    Final product

    Enrober + Cooling tunnel-thumbnail