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Find enrobing machines for your chocolate production lines. We source, integrate, and support systems that fit your line.
Find the perfect enrobing machines for your chocolate production lines.
Enrobing is the process of covering confectionery with a thin coat of chocolate. It sounds simple, but in practice, the coating must be even and stable, or problems creep in.
Streaks, pooling, and thick edges not only affect appearance but also waste raw material. Manufacturers need systems that can deliver speed and uniformity, without making cleaning and hygiene a constant headache.
Products travel along a conveyor and pass under a curtain or through a bath of tempered chocolate. Excess coating is shaken off or blown away, leaving a consistent finish.
After that, the coated products move into a cooling tunnel where the chocolate sets properly. The whole sequence relies on tempering upstream and cooling downstream being in sync; otherwise, production slows and quality slips.
Chocolate enrobing machines handle high volumes, producing a uniform coat for items such as bars, biscuits, or filled centres.
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Compact enrobers are built for businesses with limited floor space or smaller batch runs, where flexibility is more important than throughput.
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We specify, source, and integrate enrobing equipment as single units or as part of a complete line. Working with our principal, Wolf Chocolate Machinery, we recommend equipment that maintains product quality while meeting speed and scale targets.
Our exceptional service team is also available to provide comprehensive after-sales support and advice.
If you are upgrading an existing setup or planning a new line, contact our team to discuss throughput, footprint, and budget. We will help you choose a configuration that runs reliably and pays back.
Enrobing is used across a wide range of confectionery, from biscuits and pralines to cereal bars and filled centres. It’s equally effective for coating inclusions or layered products, provided the base texture is stable enough to handle the chocolate curtain.
Consistency depends on steady chocolate flow, correct temperature, and balanced airflow from the blowers. If the supply is irregular or the curtain breaks unevenly, streaks and pooling appear quickly. Regular checks on viscosity and curtain height help maintain a uniform coat.
Yes, most modern systems can handle different chocolate types, but each requires its own temperature setting and tempering profile. Switching between chocolates means cleaning the system thoroughly and rebalancing the temperature to prevent mixing or bloom.
Compact enrobers suit smaller batches or development lines where space is limited. Industrial enrobers are designed for continuous operation, handling high throughput with automated cleaning and temperature control. We help identify the right balance between capacity, footprint, and output goals.
Enrobing machines should be designed for easy disassembly so operators can clean conveyors, pumps, and curtains without excessive downtime. Consistent sanitation routines not only protect product quality but also extend machine life and reduce maintenance costs over time.