ChocoMa E220 chocolate enrober and moulding machine

The ChocoMa E220 enables chocolatiers to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries.

In addition, it provides solid or shell moulding of standard praline moulds, hollow figures, etc. The callet (button) tempering is easily achieved in the generous 20 L chocolate vessel.

Pralines, bars etc are placed on the separate infeed table. From this point the wire mesh belt carries the products through two chocolate curtains and/or bottom-coating reservoir. Once the products are double-coated they pass under the blower outlet to ensure that the appropriate amount of chocolate is left on the product. Any ‘chocolate-skirt’ is minimised by means of the vibrating mechanism. Finally, the pralines or bars pass over a detailer shaft for perfect finishing before they continue onto the paper take-off table.

All functions are controlled by the operator. The temperature of the chocolate is continually controlled by a digital thermostat. The speed of the wire mesh belt is adjustable between 0.7 and 1.7 m/min. The size and thickness of the chocolate curtains and the height of the bottom coating are individually set by the operator.

By controlling the air pressure from the blower together with the direction of the air, the appropriate amount of chocolate is blown off so the desired amount of chocolate remains on the enrobed product. The ‘tapping strength’ of the adjustable vibrating mechanism ensures that both small and light pralines and large and heavy cakes and pastries will have minimised ‘skirting’. Finally, the height of the detailer shaft ensures a uniform base on the enrobed products once they are carried to the paper take-off table.

The E220 is made of stainless steel and designed for easy cleaning. The entire enrobing section can be taken off the machine for cleaning.