Chocolate Enrobing Machine
The EM200 Series is designed for controlled chocolate curtain coating and underside bottoming on a compact footprint. Products are transferred onto a stainless steel wire mesh belt, pass through the curtain zone, and then move through finishing elements that stabilize thickness and surface appearance.
In production, the goal is to keep the curtain stable and the coating thickness repeatable across different centers. Settings are fine-tuned depending on product geometry, chocolate viscosity/temperature and the required finish (edge definition, tail reduction and underside bottoming).
VIDEO ITypes of chocolate enrobers
This page covers two versions of the same concept: EM200TT tabletop for workshops and test production, and EM200 for continuous use. Both can be coupled to a continuous tempering machine or a wheel tempering machine, depending on your process and the required temper stability.
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EM200TT tabletop enrober - technical features
Price 6.500,00 € (excl. VAT), EXW Istanbul
The EM200TT is a compact enrobing station typically paired with lower-capacity tempering for trials, sample production and frequent changeovers.
EM200TT technical drawing
EM200 enrober - technical features
Price 6.700,00 € (excl. VAT), EXW Istanbul
The EM200 is intended for longer operating periods with a stable chocolate supply, supporting repeatable curtain coating when integrated into daily production.
EM200 technical drawing
Design and operating principles of the EM200 enrobing belt
The EM200 enrobing belt system is built around a stainless steel wire mesh conveyor that supports controlled chocolate curtain coating and efficient chocolate recovery. Excess chocolate passes through the mesh into the collection area for recirculation, supporting stable operation and reduced waste.
Underside coating (bottoming) is achieved using a plate or trough positioned beneath the mesh, combined with an adjustable roller to control chocolate pickup. Downstream of the curtain zone, finishing elements including an air blower and vibration section help remove excess chocolate, level the surface, and improve edge definition.
A detailing rod positioned between the end of the enrobing belt and the take-away belt supports tail cutting and cleaner product transfer. The arrangement of these elements allows coating behavior to be tuned mechanically without altering the basic line layout.
When chocolate recirculation is used, temper management becomes critical. Part of the returning chocolate stream may be conditioned and blended with freshly tempered chocolate to maintain curtain stability and consistent coating behavior during continuous operation.
How to choose EM200TT vs EM200
The main selection criterion between EM200TT and EM200 is the tempering capacity and production rhythm of your line. Each model is designed to work with a specific range of chocolate supply from the tempering stage.
EM200TT tabletop enrober is intended for use with compact tempering units such as the TTWBTM20. This configuration is suitable for test production, pilot batches and short runs where chocolate flow rates are limited and frequent recipe or coating adjustments are required. The smaller footprint and lower throughput make EM200TT practical for workshops, R&D environments and small-scale operations.
EM200 enrober is designed to operate with higher-capacity tempering machines such as the WBTM50. It supports a more stable and continuous chocolate supply, making it better suited for daily production where coating consistency and repeatability are required over longer operating periods. EM200 is typically selected when integrating the enrobing stage into a continuous line with steady product feed.
In summary, EM200TT is preferred when the tempering system and production volume are limited, while EM200 is selected when a higher chocolate throughput and longer continuous operation are required. Matching the enrober to the tempering machine capacity helps maintain curtain stability, coating thickness control and overall process reliability.