CHOCOMA ENROBERS
& TEMPERING MACHINES
ChocoMa
of Denmark produce a broad range of machines for Enrobing, Tempering, Moulding
and Cooling. The Enrobing and
Tempering Machines are available in a range of sizes covering
entry-level, through intermediate and large scale production.
This enables customers to grow their production capacity steadily over
years by up-grading gradually. ChocoMa
machines are in daily use throughout the world - there are over 600 in the UK
- so their reputation for versatile, reliable equipment has been established for
decades.
ChocoMa
Enrobers are best known for confectionery manufacturing - coating fondant,
marzipan and praline in chocolate or compound. All the enrobers in the range
coat different shaped centres with an immaculate finish - producing Truffles,
Fondant Creams, Orange Straws, Marzipans, Pralines, Croquant, Nougat and any
other hard centres. Besides
confectionery, other products that can be enrobed in chocolate are cakes and
biscuits, nut bars and healthfood bars, meringues, marshmallows and crunchy
Cinder Toffee. All these products
can be decorated with texturing or sprinkled with vermicelli, nuts or sugar
crystals.
ChocoMa
Enrobers currently in use in the UK include an even wider range of products than
the traditional confectionery items mentioned here.
Ice-cream is enrobed in special chocolate for freezing.
Many different shapes of Cheese are enrobed in Wax.
Healthfood Bars are enrobed in Yoghurt compound and bread is
covered in Garlic Butter. The
enrobing principle can be very flexible and ChocoMa machines are carefully
adapted for these special uses to keep their sturdy reliability. All the
enrobers are easy to maintain and parts are separated readily for thorough
cleaning.
They are available in Stainless Steel for dairy products to comply with
strict Health and Safety cleaning regulations.
ChocoMa
Tempering Machines
Like
the enrobers, ChocoMa Tempering Machines are available from entry-level 12 litre
size through to the larger batch temperers producing 130 litres of Tempered
Chocolate at a time. All of the machines are fully automatic, producing
perfectly tempered chocolate within 20-40 minutes, depending on capacity.
There are two types of cooling on the ChocoMa temperers.
The first type are water cooled can be operated as bench-top or
floor standing machines. The second
type is the mobile compressor-cooled unit that is completely self-contained
with built-in cooling and can be wheeled around a factory and plugged into a 13
amp socket wherever required. Besides
chocolate, the temperers also handle compound and yoghurt based products.
