Perfect Choco

ENRO-6, ENRO-12, AND ENRO-16 enrobers on wheels

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The mini Wheel Enrober ENRO-6

The ENRO-6 is perfect for growing chocolate businesses, and comes standard with the Air 2.0

The modular design is created so that the machine can grow with your business by adding industrial components, such as cooling tunnels and heating cabinets which permit continuous operation with limited floorspace. This enrober can diversify your product portfolio while still maintaining the personal touch.

Features

  • All materials are food grade approved such as stainless steel, etc…
  • Heated polycarbonate cover
  • Variable belt speed between 0-4ft/min (0-1.2m/min)
  • Infeed and outfeed belts may be controlled separately or synchronized
  • Double chocolate curtain with adjustable opening
  • Full coating of product, including bottom
  • Industrial blower with adjustable speeds at a constant temperature of 95°F (35°C) to remove excess chocolate
  • Adjustable vibrational feature (speed and amplitude) to remove excess chocolate
  • Detailer to remove bottom enrobing tails
  • Mounted on casters with brakes

The ENRO-12 and ENRO-16 Wheel Enrober

Our enrober is perfectly suited for medium and large-scale producers looking to develop their production line with more efficient and productive enrobing equipment.

Instead of using a pump, our model features a wheel that facilitates cleaning and chocolate changes while reducing the risk of contamination. Equipped with casters, our model is also convenient to move and store if your production space is limited.

Caractéristiques

Features:

    • Here are our wheel enrober options:

 

    • -Enro-6 (6 inches) for the mini wheel tempering machine Air 2.0

 

    • -Enro-12 (12 inches) for the wheel tempering machine Air 6

 

    -Enro-16 (16 inches) for the wheel tempering machine Air 10

  • Food-grade materials (stainless steel)
  • Polycarbonate heated cover included
  • Adjustable belt speed, 0-10 ft/min (0-3 m/min)
  • Option to synchronize the entry and exit belts or control them separately
  • Double chocolate curtain with adjustable opening
  • Option to enrobe the entire product, including the bottom
  • Industrial fan maintaining a constant temperature of 95°F (35°C) to remove excess chocolate
  • Adjustable vibration (speed and amplitude) to remove excess chocolate
  • Tail cutter
  • Mounted on casters with locking brakes