Chocolate Enrobing Machines

Australis Engineering are the exclusive Australian and New Zealand agents for Danish company, ChocoMa.

Based in Copenhagen Denmark, ChocoMa has more than 55 years experience of making flexible, reliable and efficient chocolate processing equipment. The mission of ChocoMa is, as expressed by the founder of ChocoMa, Mr. Ibsen senior; “to enable our clients to bring chocolate experience to their customers”. Our loyalty to our mission explains why thousand of our machines are in operation in Europe, North- and South America, the Middle East and the Pacific region, including Australia. ChocoMa offers a complete range of machines for craftsmen and semi-industrial producers of chocolate praline, confectionery and bakery products.

Chocolate enrobers are used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include chocolates and flavoured centre’s, truffles, nuts, ice cream, toffee, biscuits, cakes, pastries and fruit. Enrobing is essentially a mechanised alternative to hand-dipping. ChocoMa offer a range of Chocolate Enrobers ranging from smaller units for artisanal production, up to larger, semi-industrialised models.

The ChocoMa chocolate enrobers are targeted at commercial users from small and artisanal chocolatiers to medium sized manufacturers.

E220 Multi-Function Chocolate Enrobers

E220 – the new multi functional enrober and moulding machine

Increase your capacity and get a uniform appearance of your products by means of E220 – the “3 in 1” chocolate solution center. E220 is for enrobing, mould filling and tempering of chocolate used by the creative, quality focused chocolatier requiring versatile small to moderate production to a professional standard.

The E220 enables the chocolatier to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries. In addition, the E220 provides solid or shell moulding of standard praline moulds, hollow figures, etc. Furthermore, the callet (button) tempering is easily achieved in the generous 20 litre chocolate vessel.

E220 is designed to grow with you as your product portfolio expands, and your need for capacity increases.

High lights

• Top coating, bottom coating, partly coating or completely enrobing
• Seed (callet / block) tempering within the machine
• Double chocolate curtains and variable speed control
• Variable air pressure and direction control of blower
• Construction in stainless steel and food approved materials
• Supplied with a 1 meter paper take-off table as standard

Prices for the base model E220A Chocolate Enrober start from approximately AUD$23,750 (plus options/ accessories and GST). All prices are ex-Works Denmark. Prices are subject to change without prior notice.

Optional:

• Melting cabinet or table
• Mould filling module
• Cooling tunnel
• Longer paper take-off table

The E220 enables the chocolatier to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries. In addition the E220 provides solid or shell moulding of standard praline moulds, hollow figures, etc. Furthermore callet (button) tempering is easily achieved in the generous 20 litre chocolate vessel. In short: E220 is the “3 in 1” chocolate solution center for the creative, quality focused chocolatier requiring versatile small to moderate production to a professional standard.

User friendly and hygienic

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

2MP Series of Chocolate Enrobers

With belt width of 240 – 320 – 400 or 600 mm the capacity of 2MP enrobers are perfect for the mid size manufacturer and the semi-industrial factory.

The 2MP enrobers are designed for complete coating, bottom coating only and for half coating of pralines, bars, biscuits, dates and dried fruit, cakes etc. with chocolate or compound chocolate.

Even though the 2MP enrobers are high capacity equipment, they have the flexibility which characterise all Chocoma equipment. In a very short time it is possible to change the machine to enrobe with another kind of chocolate without use of tools or special knowledge.

The process of operation is

• The products are placed on the infeed loading table
• They passes via the grill belt through the double curtain of liquid chocolate. The belt speed and size of chocolate curtains can be adjusted separately in order to provide products of various size and shape a perfect coverage and coating.
• Leaving the chocolate curtains the products passes a blower with variable speed. The individually selected speed of the blower controls the chocolate layer on the products.
• At the next stage of the enrobing process the products passes the vibratory mechanism, which minimize the “foot” around the bottom of the product.
• Finally the products passes the detailer and overhead heater which gives the products the final uniformity and gloss.
• Leaving the enrobing section the products enters a take-away table or a cooling tunnel.

The total enrobing process can be watched through a hygienic transparent guard.

All 2MP Enrobers are capable of achieving variable belt speed between 0.45 – 1.75 metres per minute

Prices for the base model 2MP24 Chocolate Enrober start from approximately AUD$45,000 (plus options/ accessories and GST).  All prices are ex-Works Denmark. Prices are subject to change without prior notice.

2MP Ice Enrober

Need to enrobe ice-cream or other frozen products? ChocoMa have developed a purpose built 2MP series of enrober to suit this application. The 2MP Ice Enrober’s chocolate tank is water jacketed with a water circulation feature. The main grill belt is made of stainless steel and is specially modified for frozen products such as ice-cream. Belt speed is between 1.5 and 3 metres per minute. Available in 24, 32 or 40 cm width belt.

The 2MP Ice Enrober’s are a special order item and are purpose built for each customer. Longer lead times should be expected for these highly customised machines.

Click on the case study below to view

Please come back soon to read a Case Study about ChocoMa enrobers.

This video shows the E220 being used for 3 in 1 tempering, enrobing and moulding

This video shows how easy it is to use the E220 to perform a large batch enrobing with just 1 person

The following video is by a European user of ChocoMa equipment – please note the video is in German but clearly shows the chocolate enrobing process including the use of a ChocoMa 2MP Enrober.

The 2MP is equally at home enrobing Biscuits and other pastries. Watch the video of a 2MP in action enrobing biscuits: