Coating Pan (Dragée Panning Machine)

Design and operating principles of manual coating pans

Manual coating pans operate using controlled drum rotation combined with regulated process air. Pan speed is adjusted via VFD to influence rolling behavior and layer build quality, while optional air heating and blowing support drying, smoothing, and surface conditioning during coating cycles.

A PID-controlled air heater and a blower can be assembled for process air. Warm air supports surface smoothing and helps reduce chocolate build-up on the pan surface, simplifying cleaning between recipes. Blower air flow rate is adjusted via dimmer, and a flexible air outlet directs air into the rolling bed. For polishing cycles, a ribbed pan is recommended because ribs promote rolling and reduce sliding.

CP1500WTM is commonly selected for higher capacity coating of different center densities (cocoa lentils, hazelnuts, pistachios, crispy rice and similar). The tilting mechanism supports controlled discharge and an adjustable working angle. Adjustable limit switches prevent mechanical interference and make discharge repeatable. The VFD acceleration and deceleration settings are tuned to reduce shock loads on the gearbox and transmission elements. Stainless steel or painted black steel frame.

Nuts and confectionery centers can be coated using fully AISI 304 stainless-steel coating pans.

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Overview of the panning process

In confectionery production, panning refers to the gradual build-up of coating layers on rotating centers using a coating pan. On AkayGAM coating pans, this process is carried out by variable drum rotation combined with regulated air flow and temperature. Typical centers include nuts, chocolate lentils, dried fruits, cereal crisps and similar products with sufficient mechanical strength to withstand continuous tumbling.

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Chocolate panning cycle stages

In practice, chocolate panning is divided into three functional stages. Each stage is adjusted by pan speed, dosing method and process air conditions depending on the recipe and batch size.

• Preglazing.
• Engrossing.
• Final glazing.

Preglazing is used to seal the surface of the centers before chocolate application. A thin syrup layer is applied while the product is rolling in the pan. This barrier limits oil migration from nut-based centers into the chocolate layer, reducing the risk of softening or fat bloom. Depending on the target coating thickness, this step may be reduced or omitted.

During preglazing, syrup is introduced in small portions while the pan rotates at a controlled speed. Process air directed into the rolling bed accelerates surface drying before the next application. Syrup composition is selected to remain viscous during application and stable after drying. Viscosity can be increased using gum arabic, while partial glucose syrup addition helps limit crystallization.

In some applications, dry dusting powders are used between syrup applications to stabilize sticky surfaces. This method is particularly useful when coating preserved fruits or high-moisture centers, where surface tackiness would otherwise disrupt uniform rolling.

Engrossing is the main chocolate coating phase. Chocolate is applied in successive portions while cool air is introduced to promote controlled crystallization and layer build-up. On coating pans equipped with adjustable air outlets, airflow direction and volume are tuned to support even distribution while preventing center adhesion.

Final glazing focuses on surface appearance and handling properties. A syrup-based glaze may first be applied in multiple thin layers with intermediate drying. For drying, conditioned air with reduced humidity is introduced until surface tackiness disappears. After a resting period in a controlled environment, a finishing glaze such as wax or edible shellac can be applied inside the same pan.

Wax-based glazes, including beeswax or carnauba wax, provide a protective finish with moderate sheen. For high-gloss surfaces, shellac-based glazing solutions are used. Process parameters are adjusted according to product sensitivity, batch mass and desired surface quality.

Related equipment

Coating on coating pans is a human procedure; however, it can be automated. To obtain repeatable dosing, use a chocolate sprayer. The assembled blower draws ambient room air and blows it into the coating pan. For higher consistency, supply conditioned air using a dehumidified cool air-blowing box and a chiller.