+8613818791174
sales@papamachine.com
Small chocolate enrober with cooling fan
Classification:
Chocolate Enrober Machine
- Product Description
-
In the chocolate production process, the chocolate coating machine and cooling fan are key equipment that work closely together, directly affecting the quality and efficiency of the coating.
The function and key parameters of chocolate coating machine
Function: Spread melted chocolate evenly on the surface of candies, cookies, nuts, and other products.
Core components:
Melting tank and temperature control system: Maintain the temperature of the chocolate (usually 40-45 ℃).
Coating device: waterfall, spray, or immersion.
Conveyor system: Conveyor belt ensures even coverage of products.
Cooling tunnel: preliminary curing coating (requires fan cooling).Key requirements:
-Temperature stability (within ± 1 ℃ error).
-The coating thickness can be adjusted (commonly 0.5-2mm).Model
PE8
PE15
PE30
PE60
Size（mm）
3000x570x1350 3000x640x1350 3200x710x1350 3400x910x1400 Max belt speed
2 m / min 2 m / min 2 m / min 2 m / min Heating method
electric heating electric heating electric heating electric heating Total power
1.8 kw 2.0 kw 2.8 kw 3.1kw Metal mesh width
180 mm 180 mm 180 mm 300 mm Conveyor belt width
200 mm 200 mm 200 mm 400 mm Belt length
1000 mm 1000 mm 1200 mm 1400 mm Max Capacity
8kg/h
15kg/h 35kg/h 40kg/h The role and selection of cooling fans：
Function: Accelerate chocolate solidification, prevent adhesion or deformation.
Application scenarios:
-Cooling tunnel: forced convection cooling (target temperature ≤ 20 ℃).
-Environmental ventilation: Eliminate humid and hot air to prevent condensation from affecting quality.Key selection points:
-Wind speed and air volume: Need to match the length of the cooling tunnel (such as 0.5-2m/s wind speed).
-Food grade material: stainless steel fan blades, corrosion-resistant and easy to clean.
-Mute and Energy Efficiency: Low Noise (<60dB), Variable Frequency Speed Control for Energy Efficiency.Common Problems and Solutions
Problem 1：Coating cracking
-Reason: Rapid cooling or large temperature gradient.
-Solution: Reduce the fan speed and cool it in stages (such as first reducing to 25 ℃ and then to 18 ℃).Problem 2: Poor surface gloss
-Reason: Insufficient cooling or high humidity.
-Solution: Increase air volume and check the dehumidification system.Problem 3: Chocolate adhesive tape
-Reason: Incomplete curing.
-Solution: Extend cooling time or optimize fan layout (ensure uniform air supply).Maintenance and safety
-Chocolate Enrobing machine: Clean residual chocolate daily and check heating elements.
-Cooling Fan: Regularly remove dust (to prevent grease accumulation) and lubricate bearings.
-Chocolate enrober with cooling fan Safety: Ensure that electrical components are moisture-proof, and explosion-proof certification is required in dusty areas.
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CONTACT US
Address: Floor 1, Building 1, No.1929, Baziqiao Road, Nanqiao Town, Fengxian District, Shanghai, China.
Phone: +8613818791174
E-mail: sales@papamachine.com
Floor 1, Building 1, No.1929, Baziqiao Road, Nanqiao Town, Fengxian District, Shanghai, China.
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