Enrobing is essentially a mechanized alternative to hand dipping. Chocolate enrobing machine works not only with real chocolate but also with compound. As one of professional chocolate enrobing machines maufacturers in China, we have series of chocolate coating machine for sale. Our chocolate enrobing machine is widely used in baked foods such as cookies, wafers, donuts and specialty pastries which from the customer's local area only. We have a variety of coating methods for customers’ choice, such as full coating, top coating and bottom coating.
Through the coating of chocolate, the taste and appearance of the foods can be improved, thereby making the foods more distinctive and more popular with consumers. In addition, we also have accessories for option, such as chocolate decorating machine and crushed nuts sprinkler. They can be used with enrobers to make the products more diverse, thus bringing more taste, giving consumers more choices and ultimately bringing more advantages to manufacturers in the market.
Foodstuffs such as candy are placed on the enrobing machine's conveyor belt, which consists of a wire mesh into which the product to be coated is placed, and each container has drainage holes to recover excess chocolate. The coating machine keeps the chocolate at a controlled constant temperature and pumps the chocolate into a flow pan. The chocolate flows from the flow plate in a continuous coating zone through which the product passes and is completely covered. A wire mesh conveyor belt then transports the coated finished product to the cooling area.
We have 400MM to 2000MM chocolate enrobing machine which can meet different customer’s demand. No matter customer is chocolatier or mass production manufacturers, we have proper solution for them.
Material touched with food is 304 SS. Benefited by our quality control department, the raw materials have always been tracked and checked from our warehouse to finished products.
Every set of our chocolate enrobing machine will be tested by our mechanical engineer and electrical engineer, and run with oil/chocolate before packaging so as to make sure it’s without any problem after arrival at customer’s site.
Depends on different products, we can provide different versions of chocolate enrobing machine for customer’s choice, like double coating&double blowing, biscuits pressing device and biscuits rolling over device, etc.
As one of the leading chocolate coating machine manufacturers in China. We believe that all machinery and equipment are designed and manufactured for serving final products, and all final products are ultimately to serve end consumers. So our chocolate enrobing machine for sale has a wide rang of applications in bakery industry. No only can it be applied to typical baking products, like biscuits, waffer and donuts, but also some specialty pastries, like dates, cereal bars and pie etc. No matter the products are small or big, light or heavy or customer needs full enrobing, top enrobing or bottom enrobing, we can provide proper solution and bring satisfactory final products for our customer and end consumers.
A chocolate enrober is suitable for coating a wide variety of food products with dark, milk, white, or compound chocolate. Typical applications include biscuits, wafers, cookies, cakes, snack bars, cereal bars, protein bars, marshmallows, nuts, dried fruits, ice cream, confectionery products, and bakery items.
Depending on your production requirements, the enrober can provide bottom coating, top coating, full coating, or partial coating. It can also be integrated with chocolate decorating and cooling systems to create premium chocolate-coated products.
The production capacity depends on the belt width, product size, conveyor speed, and product arrangement.
Standard chocolate enrobing lines are available with belt widths of 400 mm, 600 mm, 800 mm, 1000 mm, 1200 mm and 1600mm, making them suitable for both small-scale and large-scale production. Depending on the application, capacities can range from few hundred kilograms to several hundreds per hour.
Our engineers can recommend the most suitable model based on your product dimensions and required hourly output.
Yes. The chocolate coating thickness can be adjusted to meet different product requirements.
The coating thickness is controlled by several parameters, including:
Chocolate curtain height
Blower air volume
Bottom roller adjustment
Conveyor speed
Vibration intensity
These adjustments allow operators to achieve a uniform coating while minimizing chocolate consumption and maintaining an attractive product appearance.
The appropriate belt width depends on your product size, production capacity, and future expansion plans.
Common belt widths include:
400 mm – Laboratory and small-scale production
600 mm – Small to medium production
800 mm – Medium production
1000 mm – Large production
1200 mm-1600mm – High-capacity industrial production
Choosing the right belt width helps maximize production efficiency while reducing operating costs. Our engineers can recommend the most suitable configuration based on your factory requirements.
A chocolate tempering machine is strongly recommended for producing high-quality chocolate-coated products.
Proper tempering ensures excellent gloss, a smooth surface, clean snap, and stable crystallization while preventing fat bloom.
Our enrober is designed for Pure chocolate and chocolate made by CBE.
The chocolate enrober is designed with food safety and easy maintenance in mind.
All chocolate-contact parts are manufactured from food-grade stainless steel, and many components can be removed quickly for cleaning. The open-frame design provides easy access for daily sanitation and routine maintenance, reducing downtime and helping manufacturers comply with food hygiene standards.
Yes. The chocolate enrober can be integrated into both new and existing production lines.
Our engineers can customize the connection method according to your factory layout, production flow, and automation requirements.
Chocolate consumption depends on product size, coating thickness, and production speed.
During the enrobing process, excess chocolate naturally flows back into the chocolate reservoir beneath the machine. It is continuously filtered and recirculated through the chocolate circulation system, significantly reducing chocolate waste and improving production efficiency.
Proper adjustment of the blower, bottom roller, and chocolate curtain can further optimize chocolate usage and lower production costs.
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