1 -Top Heating

2 - Grill Heating

3  -Blower

4 - Heating Magazin

5 - Motor Switch

6 - Pilot Lamp T-Stat

Blower

7 - Heating 120w

8 - Heating 170w

9 - Blower Speed

7+8 – 290w

Electrical Diagram - Heating Magazin

1 – Pilot lamp T-Stat
2 – Thermostat

Breakdown Of Diagrams A, B And C

View Diagram A
View Diagram B
View Diagram C

STARTING-UP

Unpacking the Machine On Arrival

The machine is delivered in a standard wooden shipping case and has been packed almost fully assembled, except for: motorised blower, ceramic overhead heater, paper take‑off and 2 aluminium cutting plates. These are packed separately within the case.

Before unpacking it is important to ensure that the case is upright. The top of the case is marked, "THIS SIDE UP".

Remove the top of the case and then each side. The enrober is firmly attached to the bottom of the wooden case with screws and these should be removed. Please note: Underneath

the motor plate is fitted a small nylon adjustment piece, remove carefully together with the machine to avoid damage.

When the enrober has been placed upon a suitable table/work bench, remove the bottoming only bridging item, this has been fitted for transport directly under the chocolate veil section at the infeed end of the enrober. The blower motor can then be attached to the side of the enrober at (Position B 1) with the 2 wing screws supplied and the blower hose placed within its top aperture.

ELECTRICAL CIRCUIT:

A complete electrical circuit diagram is supplied with the catalogue indicating your requested power supply. Please consult this diagram in the unlikely event of an electrical problem. It is recommended that an electrical mains isolator is fitted adjacent to the installation to suit the customers electrical supply requirement. (The electrical isolator is not supplied and must be in conformity with your local elec­trical supply regulations.)

ENROBER WIRE GRILL BELT DRIVE:

(Position A 2) shows the electrical motor which is fitted with a two speed "Vee" drive pulley. The speeds of the enrober grill belt and perlon conveyor belt can be set by lifting the electric motor and drive and moving the "Vee" belt from one setting to the other. Below the motor plate is a small nylon adjustment piece (Position A 1) which should be re‑set by screwing upwards or down‑wards in accordance to the setting repuired. Make sure that the adjustment allows sufficient tension an the "Vee" belt to drive correctly without slipping or being too tight.

DE-TAILER BAR AND FLEXIBLE DRIVE:

Ensure that the de‑tai ler bar (Position A 16) is fitted within the two bearings shown at (Position B 4) and adjusted slightly below the height of the wire grill belt and just clear of this belt. It is worth checking that the flexible drive wire (Position B 3) is correctly aligned in its cover and positioned in the rear side of the drive motor (Position B 6) by means of a connection piece which is fitted with a left‑handed screw thread, i.e., to remove the connection piece, turn to the right.

RECEIVING TABLE, PERLON CONVEYOR BELT AND PAPER TAKE-OFF.

(Position A 5) shows the alignment of the table and location position of the paper take‑off roll (Position A 18). It is essential that the table should be correctly adjusted and level using the connecting bars (Position A 19) and adjustment pieces (Position A 17) supplied. Ensure that the table height, perlon conveyor belt and paper take‑off is slightly higher than the detailing bar and slightly lower than the enrober wire grill belt. Also, set the table, (complete with belt and paper) as close as possible to the de‑tailing bar, allowing just sufficient clearance for the belt and paper to pass the bar without touching. Adjustment for the best position can be set when starting up.

The receiving table/conveyor drive chain must be adjusted so that it does not sag. This can be tightened carefully at (Position A 6), ensuring the chain is not too tight. The take‑off conveyor belt is driven from the enrober and the start/stop control lever is located at (Position A 14). This lever moved upwards engages a drive gear and allows the take-off conveyor belt to be operated with the enrober. The conveyor belt can be stopped at any time by moving the control lever downwards to disengage the drive gear. This enables the enrober to operate independently and continue running without the take-off conveyor belt.

CONTROL PANEL

A centralised control panel is fitted to the side of the enrober base section (Position B 9). Incorporated in the panel is a main on/off switch and a separate indicator light. Also fitted to the panel are four separate electrical switch sockets. These can be used for the electrical connection plugs for the blower, overhead heater and grill plate heater.

HEATING:

The enrobing unit is supplied with four separate heater circuits:

(a)   adjustable overhead ceramic heater (Position A 4)

(b)   variable blower heater (Position B 8)

(c)   infeed grill base heater (Position A 13

(d)   chocolate storage container heater (Position A 20).

Operational details are given later under WORKING INSTRUCTIONS:

A Rotary Thermostatic control for the chocolate storage container is provided (Position A 3) which can be adjusted so that the temperature is correct for the type of chocolate being used. It is advisable to leave the heating on permanently if the storage container contains chocolate and is to be used on a day to day basis. It is recommended that a thermostat setting of 38°‑40°C is used and the chocolate can be left in the storage container overnight or longer.

If the machine is not to be used for several days or longer then it is recommended that the chocolate is emptied from the storage container and the main switch is in the off position. (If fitted, the electrical mains isolator should also be switched off.) Please see ELECTRICAL CIRCUIT notes.

When starting up initially from cold with no chocolate in the storage tank it is recommended that the chocolate storage tank thermostat is switched on and set at 40°‑45°C and left for several hours before commencing the enrobing operation. If the enrober has been in operation and the storage container is filled with chocolate, this will solidify when the machine is switched off. It is important that before operating again the storage container heating must be switched on and the thermostat set as above for a sufficient time to allow melting of the solid chocolate and, subject to the working environment, this can be up to 10-12 hours.  

Overhead heating is provided and mounted on a adjustable arm (Position A 4). Correct use of this additional heating is referred to in the general operating instructions. Please Note: a transparent top cover is fitted to the enrober head for hygienic operation and this must always be removed when the top heating is used, if this is not observed, then damage will occur to the cover.

Enrober infeed base heater (Position A 13). Before switching on, please ensure that the heater plate is firmly located in the attachment clips provided on the underside of the enrober infeed section.

GENERAL INSTRUCTIONS:

Check that all basic setting up instructions given from page 1 to this place have been carried out including the removal of the bottom coating device fitted under the chocolate veil box for transport. IMPORTANT: Should you be in any doubt, go back over the instructions and check thoroughly to ensure that all parts are located correctly.

Before starting up it is advisable to check that there is no dirt or dust present on the chocolate

contact surfaces and also within the storage tank. We would advise that the enrober head is removed by disconnecting the motor drive belt, de-tailer wire assembly, infeed heater plate, blower and ceramic heater electrical plugs.

Release the two spring locking clips mounted on each side of the enrober and lift off the enrober head. The chocolate tank can now be removed and cleaned. Replace and wipe down the enrober head chocolate contact parts with a clean, lint‑free cloth to remove any particles and dust. Replace the enrober head by reversal of the above procedure and the unit will now be ready for initial start up procedures.

PRELIMINARY START UP PROCEDURES:

Before attempting to run the enrober unit, it is advisable to check that the electric motor rotation is correct and will drive the grill belt in a forwards direction. Make sure that the motor drive belt is disconnected and momentarily switch on the electrical power, i.e., on and off. Should the motor drive pulley run in a backwards direction you will have to reverse the electrical current flow (3‑phase current). Your electrician can advise or this can be achieved by changing over any two of the electrical power conductor leads. NOTE: Do NOT alter or use the neutral or earth conductor leads and if you are not sure always consult a qualified electrician. Electrical power is dangerous in unskilled hands.

Re-connect the motor drive belt and check that this is correctly tensioned. Check that the de-tailer assembly, receiving table, conveyor belt and paper take-off roll are all correctly aligned. Remove the top-mounted loose plexiglas dust cover. Disengage the conveyor start/stop lever (Position A 14) and ensure that the side‑mounted safty guard is in place and correctly located.

Directly under the wire grill are 2 return flow control plates. These plates fit over crossbar sections and can be altered according to the chocolate return flow required. These are already fitted at our factory before despatch and have been placed correctly for standard top/bottom (total) enrobing. Please see additional notes for changing the location of these plates.

OPERATING INSTRUCTIONS FOR THE ENROBER IN PRODUCTION:

1.   Switch on the electrical power at your mains supply and adjust the rotary thermostat (Position A 3) to approximately 40°C and the indicator lamp will illuminate to show that the electrical power is on to the heating element.

2.   Switch on at the control panel (Position B 9), the infeed plate heater, overhead ceramic heater and the blower fan and heaters. (It is not necessary to switch on the enrober drive switch at this stage.) The enrober and chocolate storage tank will then commence heating up and, subject to your chocolate room temperature, this will take 2 to 3 hours with the enrober storage tank empty of chocolate.

3.   A simple but extremely accurate indication of the enrober head temperature is to place the outside of your fingers against the metal frame parts. You should feel the metal work just slightly cool against your fingers. This will indicate the overall temperature is approaching 32° ‑ 33°C. Also note the thermometer reading in the chocolate veil box. This will have risen from when the machine was cold, but do not rely on the reading at this stage as the enrober is yet to be fully operational with liquid chocolate.

4.   Switch off the overhead ceramic heater and blower/heaters leaving the infeed plate heater on. Replace the plexiglas top cover. Adjust the rotary thermostat to approximately 32°C. Final temperature adjustments can be made after the enrober has been filled with chocolate.

CHOCOLATE FILLING (LIQUID)

Liquid chocolate or chocolate flavoured compound (HPKO) type is normally used for filling the enrober storage tank. High quality chocolate should be fully tempered prior to filling the enrober and, according to the particular chocolate type, the tempered temperature will usually be between 29° - 32°C to obtain the best results. We highly recommend our Model 2T70 Melting and Tempering Kettle for this operation and its capacity will meet the 5 B 18 or 5 B 24 enrobers' production requirements with adequate surplus capacity.

Should you use a chocolate flavoured compound (HPKO) type, this can be melted to approximately 40° - 42°C and the enrober thermostat adjusted accordingly. Fill the enrober storage tank (Position A 15) approximately half to three quarters full. Model 5 B 18 has maximum enrober head storage tank capacity of 13 litres and Model 5 B 24 has a maximum enrober head storage tank capacity of 29 litres.

Switch on the motor drive (Position B 9) which will then allow rotation of the chocolate lifting wheel and forward movement of the grill belt and rotation of the de-tailing bar .

The chocolate will then be raised by the lifting wheel and commence filling the overhead veil box. Adjust the wheel scraper (Position B 5) to give a balanced flow of chocolate into the veil box. Adjust the veil box hinged valve plate to allow partial filling of the veil box (approximately half to three‑quarters filled) and an adequate curtain of chocolate flowing downwards to the enrober grill. If adjusted correctly the veil or curtain of chocolate will be fully across the width of the grill section.

When the chocolate is flowing correctly, check the temperature reading on the thermometer fitted into the veil box. This should be approximately 29° - 32°C according to the type of chocolate being used, and temperature corrections can be achieved, if required, by adjusting the thermostat (Position A 3). If chocolate flavoured compound (HPKO) is used the temperature reading will be approximately 40°-42°C.

Set the depth control (Position A 7) so that the 2 nylon bearings slightly depress the grill belt; this will allow a build up of chocolate through which the products will pass. Alternative settings can be used later to suit different applications.

Switch on the blower motor to minimum speed and minimum heater temperature and adjust the air nozzle to its maximum height above the grill belt. You can re‑set the air flow, heating and nozzle height, to suit different applications.

Adjust the vibrator control (Position B 7) to give a slight grill belt vibration which will assist in removing any air bubbles in the chocolate and on the enrobed product.

Take the leading edge of the paper roll, which is mounted under the table (Position A 18), and feed this against the conveyor belt and under the front edge of the receiving table (Position B 10). Pull sufficient paper over the top of the table/conveyor belt to prevent the paper returning to the paper roll. This can be simply achieved by placing a light weight upon the paper to hold it in position but not allowing the paper to move forward when the conveyor belt is switched on. Switch on the conveyor (Position A 14) to check this and, if correct, switch off the the conveyor belt.

Supplied with the enrober are 2 aluminium flat paper takeoff plates, also a cutting knife. Have these plates available at the side of the conveyor/receiving table for placing under the paper and over the conveyor belt top surface when you start the enrobing operation.

PLEASE NOTE: IT IS ESSENTIAL TO USE THESE PLANTES WHEN CUTTING THE PAPER SECTIONS FOR REMOVAL. IF CARE IS NOT OBSERVED THE PERLON CONVEYOR BELT WILL BE DAMAGED, i.e., CUT.

ENROBING YOUR CENTRES/PRODUCTS

If you have closely followed the previous instructions and the veil box thermometer indicates that the chocolate temperature is correct, you can now commence the enrobing operation for top and bottom total coating. SPECIAL NOTE: If you intend to enrobe very soft centres made with a high proportion of butter or low melting point fat, it is advisable that these centres are premade on a disc or blank of chocolate or similar material suitable to your recipe.

OPERATOR RECOMMENDATION

We would suggest that 2 people are engaged initially in operating the machine: the first operator for feeding the products on to the infeed grill section, and the second operator for controlling the finished, enrobed product. This will allow an efficient operation and give a surprisingly high production output. We also suggest that the products to be coated are put through the enrober in separate batches of approximately 300 mm length initially. This will allow the operator controlling the take‑off section time to remove the batch of finished, enrobed products, on to a storage rack or table for setting.

The first operator should place the centres or products across the moving infeed grill section, allowing approximately 12 mm spacing between each item. As the items progress forwards, place a second row likewise, and approximately 12 mm behind the first row. This sequence should be continued to give an overall batch length of approximately 300 mm.

The second operator should observe the first row of enrobed products progressing towards the grill belt discharge. When this first row is almost at the de-tailer bar the conveyor belt should be started with the lever (position A14) and the take-off paper held against the moving conveyor belt. Allow the enrobed products to proceed forwards on to the moving paper until the entire batch of products (i.e: 300mm length) is completely on to the take-off paper.

Switch off the conveyor belt (position A14) and place the aluminium cutting plate over the conveyor belt and under the take-off paper and products. With the knife supplied, cut the paper over the aluminium plate (make sure that a light weight is placed on the paper remaining and attached to the main roll – this will hold it in position for the repeat operation). Remove the plate together with the cut paper and products to an adjacent storage rack or table. Carefully slide out the plate from underneath the paper - the plate can then be used for the next batch sequence.

We suggest that you examine the first batch of enrobed items, making sure the chocolate coating has set before removing the items from the take-off paper. If you have followed all the instructions carefully, these should have an excellent total coating and surface gloss. Should you have less than a perfect finish to the items, examine these carefully and adjust the basic settings accordingly.

Example:

1.      Check chocolate temperature.

2.      Check veil curtain/chocolate delivery.

3.      Check grill deptch setting.

4.      Check airblower position/temperature setting.

5.      Check vibrator setting.

6.      Check de-tailer bar setting.

Adjust where necessary.

Enrober Coating Variations

For Top and Side Coating Only - Adjust the grill height at (Position A7) and change the return flow plates fitted under the wire grill. An illustration of the procedure is shown in “Diagram C”. A few trial runs will give you the best operating conditions.

Side and Bottom Enrobing - Lift out the veil box and place the bottom coating bridge device directly under the veil position and replace the veil box. Adjust the grill height for depth of chocolate (Position A 7) and check the position of the return flow plates as shown in Diagram "C".

Turning Over the Enrobed Items - This is occasionally required or some types o product and can be achieved by lowering the take‑off conveyor position and moving the conveyor/belt under the front section of the enrober. You must remove the plate (Position A 11) and also the de­tailing bar and drive. Ensure that the conveyor drive chain is re­tensioned. Again, by a few trial runs the coated items will pass over the grill belt end and turn over perfectly.

Covering Enrobed Items with a Coating - Many products require a hand  finished appearance (final coating). This is often vermicelli, flaked chocolate, chopped nuts, coconut, etc. This is simply achieved by using the standard enrobing technique for total covering with chocolate. Lower or dis­connect the take‑off conveyor table and also remove the de-tailer bar. Fill a shallow tray with the desired finish­ ing material and allow the wet, enrobed items to drop into the tray. These can then be rolled in the finishing material, the wet surface will adhere to the contents of the tray and give the desired effect.

USING THE ENROBER TO TEMPER CHOCOLATE

For small batch runs the enrober can be used successfully to temper chocolate. A few trial runs should be made to obtain the best results. Switch on the enrober and warm up to approximately 35°‑40°C. Pour in liquid chocolate (Position A 15) at a temperature of approximately 40°C and adjust the chocolate wheel scraper (Position B 5) to return the chocolate into the storage tank. We would recommend that the storage tank is filled to approximately one‑third of its capacity with liquid chocolate.

Re-set the thermostat to 32°‑33°C and add small or chopped pieses of cold chocolate (Position A 15). The lifting wheel will give continuous stirring and reduce the temperature to produce tempered chocolate. Remove the scraper and allow the chocolate to flow into the veil box and check if the correct temperature has been achieved by observing the thermometer fitted in the veil box. For lager quantities of tempered chocolate we would recommend our Model 2T70 or 2T130 Melting and Tempering Kettles.

MAINTENANCE AND CLEANING:

Normally, the chocolate remains in the machine from day to day and all that is required is to ensure that the working parts are kept free from congealed chocolate. We would recommend that at the end of the day's operation the storage tank should be less than half full and the chocolate wheel scraper is applied to remove the chocolate from the veil box. Remove the plexiglas top cover and switch on the overhead ceramic heater and blower with full heating.

Leave the enrober running for a few minutes and this will clear most of the surplus chocolate on various surfaces.

Switch off the ceramic heater, blower and heaters and enrober drive motor. Replace the plexiglass cover. Reset the thermostat at 40°C and leave on throughout the closed-down period. This will ensure that the enrober is ready for the next working period or day.

Should an operator have spilled chocolate on to non-working parts, these should be wiped down. It is extremely important to have a clean machine.

Should you wish to totally clean down the machine, please refer to the settin-up instructions noted previously. If desired,  the enrober head and storage tank can be totally washed (excluding the electrical parts) – for example, if you wish to use white chocolate after using milk/dark chocolate.

Please note: If you do wash the enrober and storage, any residual water or moisture MUST BE TOTALLY REMOVED. Your chocolate will be completely ruined if any water is present on or on the enrober or storage tank.

Maintenance:

The enrober is designed to be almost maintenance free. Bearings in contact with the chocolate are lubricated by liquid chocolate. The conveyor drive gears should have a small amount of oil each day and occasionally the conveyor chain.

WARNING

Please Note: It is imperative that knives, dipping forks and other miscellaneous items are kept away from the enrober wire grill belt. Careless placing of such items will damage the grill. Treated correctly the enrober will give many years of profitable operation with the minimum of maintenan­ce.

Having read our basic manual, may we take this opportunity of thanking you for purchasing our machine, and should you require additional technical information or advice, please contact Vantage House.

Spare Parts

View Chain Diagram
View Spares Page