Chocolate Enrober Machine for Glazed Curd Bars and Confectionery
Chocolate Enrober Machine is an industrial confectionery enrobing machine designed for applying chocolate glaze to glazed curd bars, confectionery products and dairy-based desserts.
The machine can be used for full product coating, bottom coating and decorative stripe application. It is suitable for glazed cottage cheese bars, curd bars, confectionery bars, pastry products and other products requiring controlled chocolate or glaze coverage.
The key feature of the Chocolate Enrober Machine is stable glaze temperature control and adjustable coating thickness. The water-jacketed hopper maintains the required glaze temperature, while the adjustable air blower controls the thickness of the applied glaze layer.
The glaze hopper is installed inside the mixer and heated by a water jacket. Glaze feeding from the bath is performed by a screw pump, which helps provide consistent flow and reliable operation during continuous production.
The inclined conveyor tray is heated by a heating element to prevent falling glaze from sticking to the conveyor. All parts that come into contact with the product are made of corrosion-resistant stainless steel suitable for food production.
Chocolate Enrober Machine can be used as a standalone confectionery coating machine or integrated with glazed curd bar production lines, cooling tunnels, decorating modules, conveyors and Flow Pack packaging equipment for manufacturers in the UAE, GCC countries, the Middle East, Africa and other international markets.
| Product height, max, mm | 25 |
| Glaze hopper capacity, l | 140 |
| Enrobing mixture temperature, °C | +30 to +55 |
| Mesh conveyor width, mm | 420 |
| Conveyor speed, m/min | 0.5–3 |
| Coating types | Full coating, bottom coating, decorative stripes |
| Glaze feeding principle | Screw pump |
| Glaze temperature control | Water-jacket heating system |
| Power supply | 220 V, 50 Hz |
| Installed power, kW | 7.5 |
| Compressed air consumption, l/min | 80 / 120 |
| Machine length, mm | 1400 |
| Machine width, mm | 900 |
| Machine height, mm | 1880 |
| Machine weight, kg | 520 |
| Product-contact parts | Corrosion-resistant stainless steel |
Chocolate Enrober Machine can be configured for stable chocolate glaze application, sanitary operation and integration into confectionery or dairy-confectionery production lines.
The machine is especially relevant for glazed curd bars and confectionery products where uniform coating, controlled glaze thickness and clean product appearance are critical.
Standard accessories:
- Machine frame with electrical equipment
- Retractable heated glaze hopper with mixer
- Water-jacket heating system for glaze temperature control
- Screw pump for glaze feeding
- Mesh conveyor belt for product transport through the coating zone
- Adjustable air blower for glaze layer thickness control
- Heated inclined conveyor tray
- Control system for machine operation
- Product-contact parts made of corrosion-resistant stainless steel
Optional equipment:
- Decorator for decorative stripe application
- Integration with cooling tunnel for glazed products
- Integration with glazed curd bar production lines
- Integration with conveyors and Flow Pack packaging machines
- Additional configuration according to product shape, glaze type and production task
Advantages:
- Chocolate enrobing machine for confectionery and dairy-based products
- Suitable for full coating, bottom coating and decorative stripe application
- Stable glaze heating by water-jacket system
- Retractable heated hopper for easier sanitary processing
- Screw pump for consistent and reliable glaze feeding
- Adjustable air blower for controlling glaze layer thickness
- Heated inclined conveyor tray to reduce glaze sticking
- Stainless steel execution for food production
- Suitable for glazed curd bars, confectionery bars and pastry products
- Can be integrated with cooling, decorating and packaging equipment
- Glazed curd bars
- Glazed cottage cheese bars
- Curd bars with filling
- Confectionery bars
- Chocolate-coated bars
- Dairy-based desserts
- Pastry products
- Products requiring full chocolate coating
- Products requiring bottom coating
- Products requiring decorative chocolate stripes
- Other confectionery products suitable for glaze enrobing
