A delicious chocolate jacket or glazing for every delicacy

Because the quality of our Prefamac enrobing machines is really top notch, in this blog we wish to take a closer look at the specific features of this machine. And this more specifically for the SWITCH ULTRA type. An enrober with an interchangeable chocolate tray and also with an interchangeable chocolate bath (for the feet). This both from versions of 1600 mm or 63″ grill width to 400 mm or 15.75″. The whole range of intermediate sizes is available, and this for your desired end products.

We call it SWITCH because the large chocolate storage bin at the bottom can be changed completely and quickly in the basic machine. Complete means here including the underlying platform on wheels, but also the accompanying pumps and piping; and very importantly the heaters that keep the whole (bin, pumps and piping) at temperature when the bin is removed from the basic machine.

To this SWITCH designation, we also added ULTRA because the bottom pool, which gives the chocolate feet to pralines, truffles, doughnuts, biscuits, cakes, ice cream, …, can also be changed completely AND quickly in the base machine. And independent or not tied to changing the storage bin. For stacked crumbs, for example, only this base tray can be changed, and the large storage tray simply remains in the machine without changing.

Switching or changing chocolate or coating/icing is thus very easy, so that one production line can very easily be used for different colours and types of chocolate. So this totally fits in with corporate social responsibility : the multiple use of machines ! If an underlying decoration machine follows in the production line, and/or a cooling tunnel, these will also be able to work with that other colour or type of chocolate. Multifunctionality -without throwing money away- at the top.

A standard Prefamac enrobing machine has a length of about 2 m or 6.5 ft.  Prefamac is also highly specialised in customisation of its enrobing machines :

  • Much shorter machines than 2 m or 6.5 ft to be replaced in existing production lines, or to make it possible to add an additional decoration machine in the existing line where there is only 2 m or 6.5 ft of space.
  • Machines through which 2 different grilles run across the total machine width, to allow truly 2 colours to be processed by the same machine, saving maximum space.
  • Enrobers with 2 superimposed grilles, because the same machine also moves biscuits without chocolate. So a machine with a dual function.


As enrobing machines speak both of pralines, truffles, doughnuts, biscuits, cakes, ice cream, … topped with chocolate, the machine is going to be equipped with some basic functions, but also a number of options to choose from depending on the product.

Extra chocolate storage bins and extra bottom baths. The obvious thing to do with this version of SWITCH ULTRA machine is to purchase one or more extra trays when you first buy. Of course, this can still be done at a later stage, but then there is going to be a price difference.

Bottom and double enrobing. Via a simple standard three-way valve, you can choose to cover the products completely, or just the bottom. Of course, this allows for a lot of creativity, which will appeal to your customers.

Double chocolate curtain. When double-sided covering the confectionery, it will first receive a first ‘shower’, as it were, and then a second ‘shower’. In this way, you can be sure that chocolate or icing is administered to the top everywhere. This double chocolate curtain will also fill the bottom pool, although the machine will also take care of this without the curtain.

Real chocolate or compound/icing. Because real chocolate is very sensitive to temperature, a Prefamac enrobing machine for real chocolate is equipped with lobe pumps, and a separate water circuit is also provided for heating the piping. For compound or icing, this can always be done identically, but is optional.

Vibration via a speed-controlled vibratory shaft. Vibration for limiting the amount of chocolate per product is provided as standard in the enrobing machines. So depending on the selling price of your finished product, more or less can be vibrated, as chocolate usually turns out to be the most expensive ingredient.

Blow unit for limiting chocolate. A second feature that will determine the amount of chocolate per product is the blowing unit. The height, direction, as well as the speed of the blower will determine how and how much chocolate a product will feature.

Tilting or rotating. By default, donuts or biscuits will be able to tilt between grill 1 and grill 2, but via a special speed-controlled tilt cylinder, products can also be “controlled” and optionally tilted behind the machine. So the possibilities are very wide.

Detailer. To add even less chocolate to the product, or really avoid tails on the back of the product, an optional detailer can be chosen.

Immerse with a pressure cylinder or pressure grinder. If you are working with a light product or if you want an even ground cover with chocolate, immersing the product in the chocolate bath is ideal. To avoid soiling the cylinder, a scraper has been added. A grill will be added more for large products like waffles. Again, this allows one to produce various products, which may have different selling prices depending on the amount of chocolate used.

Filtering for crumbs. Because crumbs might be unavoidable for the flavour of your product, or you might risk larger pieces of cake ending up in the chocolate, a filter is recommended. The profile of this removable filter can be chosen depending on your product. A double filter in bypass is also a possible option.

Inlet and/or outlet grill. Especially for products with crumb formation, but also for decorative reasons, a self-contained grill can be chosen both in front of and behind the enrober. The length of this can be freely chosen, as well as the speed min/max that these grilles must be able to achieve. The outlet is of course best immediately a cooling tunnel so that your products are cooled as quickly as possible. If necessary, first a short cooling tunnel, then a decoration or several decorations combined, and finally an all-inclusive cooling tunnel right before packaging.

Decorating in enrober. You may also be interested in a range of products that are not fully covered, but only the bottom and a line or zigzag at the top. Instead of the double curtain tray, this decoration option will then be offered.

What exactly is your company looking for ? Let us know at info@prefamac.com. We have 35 years of experience with all types of products large or small, so we can always assist you in word and deed.