Enrobing is the process of covering a centre with chocolate, fat glaze, butter cream and similar substances. The covering can be completely top-down, bottom only or partly e.g. left side of a biscuit. Beside traditional confectonery the range of enrobed products include biscuits, fruit, nuts, fondant, fudge, toffee, ice cream and much more.
A moving wire mesh belt passes through a reservoir of chocolate whilst at the same time a curtain of chocolate falls down onto the belt. Any centre on the belt gets completely covered - including the bottom.
The 2MP series is for the mid size business and semi-industrial chocolate maker.
2 MP Enrober Standard Range
A belt width of 24 - 32 or 40 cm makes the capacity of 2MP enrobers perfect for the mid size manufacture and the semi-industrial factory. Even though it is high capacity equipment, 2MP has the flexibility which characterize 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.
2 MP 24 read more ...
2 MP 32 read more ...
2 MP 40 read more ...
2 MP Enrober Standard Range 60 cm
A belt width of 60cm. makes the capacity of 2MP enrobers perfect for the mid size manufacture and the semi-industrial factory. Even though it is high capacity equipment, 2MP has the flexibility which characterize 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.
read more ...
2MP ICE Enrober
24, 32 or 40 cm wide enrober. Specially made for coating frozen product, this enrober is for the total or partial coating of ice cream and chilled products with chocolate or compound.
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