ChocoMa CMA E220C_020 E220 Enrober Inc heating cabinet

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" chocolate solution center for the creative, quality focused chocolatier requiring versatile small to moderate production to a professional standard.

Production flow

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.

Flexibility and individual adjustments

All functions are easily controlled by the operator. The temperature of the chocolate is continually controlled by a digital thermostat. The speed of 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 from the blower together with the direction of the air, the appropriate amount 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 height of the detailer shaft ensures a uniform base on the enrobed products once they are carried to the paper take-off table.

User friendly and hygienic

E220 is made of stainless steel and designed for easy cleaning. The entire enrobing section can be taken off the machine for cleaning.

Highlights:

• Top coating, bottom coating or complete enrobing
• Seed (Callet / Block) Tempering within the machine
• Double chocolate curtains and variable speed control
• Variable air pressure and direction control on blower
• Construction in stainless steel and food approved materials
• Supplied with a 1 meter paper take-off table as standard
• Includes Melting (Heating) cabinet

Optional:

• Mould filling module
• Cooling tunnel
• Longer paper take-off table

Electrical specifications:

• Voltage: 110-240 VAC, 50/60 Hz
• Power: 1,4 kW

Take-off table:

• Additional Length of 1 m (2 m total)

Enrober dimensions:

• Length: 910 mm
• Width: 630 mm
• Height: 700 mm

Infeed grill:

• Width: 220 mm