Chocolate Enrobing Line
The ENL200 is a compact enrobing system that combines a wheel tempering machine, an enrober conveyor and a cooling tunnel in one synchronized process. Tempered chocolate is fed to the curtain area to achieve a stable flow and repeatable bottoming, then products move into the tunnel for controlled setting. An optional sprinkling module can be installed over the belt to apply inclusions (nuts, crumbs or crispies) before cooling.
The cooling tunnel includes automatic belt tracking to prevent belt drift, internal lighting, and gas-spring supported lids for faster access during cleaning and inspection. A condenser is integrated to help keep cooling conditions stable. Tunnel temperature is set on the HMI and adjusted to product type, belt speed and coating thickness.
Line composition and process flow
- Wheel tempering machine → prepares the crystal structure for stable finish.
- Enrober conveyor → forms the chocolate curtain and optional bottoming.
- Optional sprinkling module → applies inclusions right after enrobing for better adhesion.
- Cooling tunnel → sets the coating with controlled airflow and temperature.
ENL200 capacities and options
Standard enrober conveyor width is 200 mm. Cooling length is 6 m and can be configured up to 10 m based on production capacity. Typical output is up to 50 kg/h, influenced by curtain thickness, product spacing, belt speed and chocolate viscosity.
For higher throughput or different formats, the system can be configured with a wider conveyor, extended tunnel length, and alternative topping module layouts.
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ENL200 enrobing line for artisans - technical features
Price 40.000,00 € (excl. VAT), EXW Istanbul
ENL200 technical drawing
ENL200 enrobing line – design overview
All product-contact parts are made from stainless steel, aluminum, and FDA-approved engineering plastics. The cooling tunnel is designed with internal lighting and gas-spring supported lids to simplify cleaning and inspection, while automatic belt tracking helps maintain stable product transport during continuous operation.
The ENL200 is intended for enrobing biscuits, wafers, bars, and pastry products. Optional integration of a sprinkling module allows inclusions to be applied directly after the curtain area, supporting clean bonding before the product enters the cooling tunnel.
Auxiliary equipment
A ball mill is used to refine chocolate or compound ingredients to the target particle size before enrobing. A storage tank keeps chocolate homogeneous and fluid for feeding the tempering machine, which prepares the crystal structure required for stable coating and setting.