Enrobing machines ChocoMa 2 MP

Different models:

Features for 2 MP 24 / 2 MP 32 / 2 MP 40:

Adjustable belt speed: 0,45 – 1,75 m/min
Adjustable width of a double curtain
The total enrobing process can be watched through a hygienic transparent guard
The tempered chocolate is feeded into the enrobing section by means of a pump
The pump and other parts which holds or circulate the chocolate, are designed for cleaning in a few minutes and can be removed without using tools
Temperature of the chocolate inside the storage tank is controlled by a digital thermostat
The concept of removeable tanks makes it possible to exchange containers with dark, milk or white chocolate

Features for 2 MP 60

Adjustable belt speed: 0,45 – 1,85 m/min
Belt width: 60 cm
Adjustable double curtain width
The total enrobing process can be watched through a hygienic transparent guard
The pump and other parts which holds or circulate the chocolate, are designed for cleaning in a few minutes and can be removed without using tools
Temperature of the chocolate inside the storage tank is controlled by a digital thermostat
The concept of removeable tanks makes it possible to exchange containers with dark, milk or white chocolate
Available special models CLASSIC, in black

Enrobing machines ChocoMa 2 MP

How it works MP24/32/40

The products are placed on the infeed loading table.
They passes via the grill belt through the double curtain of liquid chocolate.
Leaving the chocolate curtains the products passes a blower with variable speed. The individually selected speed of the blower controls the chocolate layer on the products.
At the next stage of the enrobing process the products passes the vibratory mechanism which removes any air bubbles.
Finally the products passes the de-tailer and overhead heater which gives the products the final uniformity and gloss.
Leaving the enrobing section the products enters a take-away table or a cooling tunnel.

Technical data for ChocoMa 2 MP 40 / 32 / 24:

How it works – MP60

The products are placed on the infeed loading table.
They passes via the grill belt through the double curtain of liquid chocolate.
The products passes a blower with variable speed. The individually selected speed of the blower controls the chocolate layer on the products.
The products passes the vibratory mechanism which removes any air bubbles.
Finally the products passes the de-tailer and overhead heater which gives the products the final uniformity and gloss.
Leaving the enrobing section the products enters a take-away table or a cooling tunnel.

Technical data for ChocoMa 2 MP 60: