60KG Electric Chocolate Enrober Machine 220V 3.1kW with 6-Zone Cooling Tunnel for Industrial Confectionery Production

This complete chocolate enrobing line provides automated coating and cooling solutions for Christmas apple chocolate mousse cakes and similar confectionery items. The system ensures consistent, high-quality chocolate shells with perfect tempering and glossy finish.

• Base: Almond or biscuit (brownie) base for structural integrity
• Layer: Sweet, tangy strawberry jam filling
• Body: Light, creamy apple mousse using apple puree or compote
• Coating: Smooth, glossy dark or milk chocolate shell
• Decoration: Themed Christmas designs with red/green cocoa butter, chocolate stems, and snowy icing sugar dusting

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
• Coating Application: Bottom coating applied as conveyor moves, top and sides coated by chocolate waterfall, excess chocolate drips back into reservoir

• 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

• 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

Automatic demolder, chocolate melting tank, chocolate tempering unit, chocolate enrober, and cooling tunnel.