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60KG Electric Chocolate Enrober Machine 220V 3.1kw

    Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
     
    Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers
    • Buy cheap 60KG Electric Chocolate Enrober Machine 220V 3.1kw from wholesalers

    60KG Electric Chocolate Enrober Machine 220V 3.1kw

    Ask Lasest Price
    Brand Name : PAPA
    Model Number : PE8
    Certification : CE
    Price : negotiable
    Payment Terms : T/T
    Supply Ability : 80sets per month
    Delivery Time : 15days
    • Product Details
    • Company Profile

    60KG Electric Chocolate Enrober Machine 220V 3.1kw

    Christmas Apple Chocolate Mousse Cake

    • Base: Almond or biscuit (brownie) base for structure.

    • Layer: Sweet, tangy strawberry jam.

    • Body: Light, creamy apple mousse (using apple puree or compote).

    • Coating: Smooth, glossy dark or milk chocolate shell.

    • Decoration: Themed for Christmas (e.g., red and green cocoa butter designs, a chocolate stem, a dusting of snowy icing sugar).

    Tempering and Enrobing (The Core Machine)

    • Chocolate Melter & Tempering Machine: Chocolate is melted and then precisely tempered (a controlled cooling process that stabilizes the cocoa butter crystals). This gives the chocolate its snap, shine, and stability.

    • Chocolate Enrober: The frozen cakes pass under a curtain of tempered chocolate on a wire mesh conveyor.

      • The bottom is coated as the conveyor moves.

      • The top and sides are coated by the waterfall of chocolate.

      • Excess chocolate drips off back into the reservoir below.

    6. Cooling Tunnel

    • Function: The enrobed cakes immediately enter a multi-zone cooling tunnel. The temperature is carefully controlled (e.g., starting at 12°C, then 8°C, then 12°C) to allow the chocolate to set slowly and correctly without developing sugar or fat bloom (which makes it look whitish and dull).

    • Result: A hard, glossy, snappy chocolate shell.




    Cooling and Setting

    The now nut-covered chocolate bars travel through a Cooling Tunnel.

    This is a long, multi-zone refrigerator. The temperature is carefully controlled to allow the tempered chocolate to crystallize slowly and properly. Rushing this process can cause cracking or a dull appearance.

    The cooling time and temperature are critical parameters for final product quality.



    Packaging and Cold Storage

    • Packaging: Automated machines place each cake into a foil wrapper, then into a paper cup, and finally into a branded box. A metal detector is a mandatory Critical Control Point (CCP) for food safety before packaging.

    • Cold Storage: The finished boxes are palletized and moved to a -18°C cold storage facility until dispatch. The entire product must be maintained in a frozen state.


    • Enrobing Line: Automatic demolder, chocolate melting tank, chocolate tempering unit, chocolate enrober, cooling tunnel.


    Quality 60KG Electric Chocolate Enrober Machine 220V 3.1kw for sale
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