Chocolate enrober belts, width 7/11 inch light

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Technical Description

Function

To assemble on a chocolate moulding machine or on an automatic tempering machine (CONTINUA) for the enrobing of biscuits, fillings, ... with chocolate.

Construction

Stainless steel construction and take off plates
Optional extension take-off (length 5 ft) and paper to produce enrobed pralines.
Optional truffle extension and circular truffle table for truffle production.
Standard double chocolate curtain and overflow perforation.
Different distribution tank and different heating lamps for moulding machine and for automatic tempering machine CONTINUA.
Width 7″ or 11″.
Adjustable chocolate bath.
Adjustable vibrating movement.
With two adjustable heating lamps.
Speed approximately 3.28 ft per minute.

Electricity

Single phase motor 220-240V 50Hz or 110-120V 60Hz or 100V 50/60Hz

Options

Detailer for taking tails of the chocolates away.
Blower for blowing superfluous chocolate away.
Bottom tank for enrobing the bottom side of products only.
Pneumatic extension conveyor with drive and speed regulation, as a semi-industrial alternative.

Dimensions

Grill width:
7″ for 65 lbs moulding machine and for automatic tempering machine Continua 65lbs.
11″ standard for 175 lbs moulding machine.
11" light for automatic tempering machine Continua 132lbs.

Truffle table:
35″ or 60″ diameter.

Maintenance

Easy cleaning procedures.
All controls are easily accessible.

References

All over the world.