Function
To assemble on a chocolate moulding machine or on an automatic tempering machine (CONTINUA) for the enrobing of biscuits, fillings, ... with chocolate.
Construction
- Stainless steel construction and take off plates.
- Extension take-off (length 1,5 m) and paper to produce enrobed pralines.
- Optional truffle extension and circular truffle table for truffle production.
- Standard double chocolate curtain.
- Different distribution tank and heating lamps for moulding machine and for automatic tempering machine CONTINUA.
- Width 18 cm or 28 cm.
- Adjustable chocolate bath.
- Adjustable vibrating movement.
- With two adjustable heating lamps.
- Speed approximately 1,8meter per minute.
Electricity
Single phase 220-240V 50Hz or 110-120V 60Hz or 100V 50/60Hz.
Other executions: on demand.
Options
- Detailer for taking tails of the chocolates away.
- Blower for blowing superfluous chocolate away.
- Bottom tank for enrobing the bottom side of products only.
- Pneumatic extension conveyor with drive and speed regulation, as a semi-industrial alternative.
Dimensions
Grill width:
- 18 cm for 30 kg moulding machine and for automatic tempering machine Continua 30 kg.
- 28 cm standard for 80 kg moulding machine.
- 28 cm light for automatic tempering machine Continua 60 kg.
Truffle table: 90 or 150 cm diameter.
Maintenance
Easy cleaning procedures.
All controls are easily accessible.
References
All over the world.
