1.Chocolate coating is coating candy or chocolate bean. 2.Coating nuts,dried fruit,pure chocolate..

BY ISO9001:2000 Chocolate Coating Complete Production Line

Chocolate coating means that spray the hot chocolate paste into the rotary coating pan, so that the paste can cover the chocolate core evenly. When the temperature of chocolate paste begin decline, the surface of core will form a thin layer. Repeated operation in order to make thin layer thickening, when the thickness and weight of product meet the requirements, then begin polishing, so that the surface of chocolate is smooth and bright.

1.The ambient temperature of coating should be between 15-18 °C, the relative humidity 45~55%, which will make the core more hard, and the oil of core will not dialysis to the surface.

2.Chocolate paste should be insulation, maintain the temperature between 35~38°C and do not need to regulate the temperature.

3.The rotary speed of coating pan should be between 24~30rpm, the speed should not too fast.

4.The temperature of cold wind should not exceed 18°C during coating, 8~13°C during polishing, should not exceed 13°C.

5.The adjustable ventilation tube installation should be equipped with the coating pan.

6.There is a series of circular ribs in the polishing pan, which is good for the flipping of product, reducing the polishing time

Chocolate coating device including: Agitator tank, automatic spray infusion device(including nozzle and feeder), coating machine, spray gun, heating equipment, main cooling trough, air temperature and humidity regulator, cool air pipeline loop device etc.

Agitator Tank

 Application Product

BY ISO9001:2000 Chocolate Coating Machine