£13,175.00 Excl. VAT
Out of stock
The E220 enables the chocolatier to enrobe or bottom coat pralines,
bars, biscuits, cakes and pastries. In addition the E220 provides solid
or shell moulding of standard praline moulds, hollow figures, etc.
Futhermore, the callet (button) tempering is easily achieved in the
generous 20 litre chocolate vessel. In short: E220 is the “3 in1″
solution center for the creative, quality focused chocolatier requiring
versatile small to moderate production to a professional standard.
Pralines, bars etc. are placed on the separate infeed table. From this
point the wire mesh belt carries the products through two chocolate
curtains and/or bottom coating reservoir. Once the products are double
coated they pass under the blower outlet to insure that the appropriate
amount of chocolate is left on the product. Any “chocolate-skirt” is
minimised by means of the vibrating mechanism. Finally, the pralines
or bars pass over a detailer shaft for perfect finishing before they
continue onto the paper take-off table.
All functions are easily controlled by the operator. The temperature of
chocolate is continually controlled by a digital thermostat. The speed
the wire mesh belt is adjustable between 0,7 – 1,7 m/min. The size and
thickness of the chocolate curtains and the height of the bottom coating
are individually set by the operator. By controlling the air pressure
the blower together with the direction of the air, the appropriate
of chocolate is blown off so the desired amount of chocolate remains on
the enrobed product. The “tapping strength” of the adjustable vibrating
mechanism ensures that both small and light pralines and large and
heavy cakes and pastries will have minimised “skirting”. Finally, the
of the detailer shaft ensures a uniform base on the enrobed products
they are carried to the paper take-off table.
E220 is made of stainless steel and designed for easy cleaning. The
entire enrobing section can be taken off the machine for cleaning.
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