Product Description
CXTC Lab scale chocolate enrobing line
Main application:
This machine is special equipment of production design and color is chocolate varieties, can in a variety of food on the surface of dip coating chocolate paste, such as in candy, cakes, biscuits and so on surface of dip coating, forming a variety of unique taste of chocolate products.
Precision Coating for Confectionery InnovationEngineered for research and development settings, this lab enrobing line offers controlled chocolate coating for a wide range of products. Its adjustable enrobing curtain allows fine-tuning of coating thickness, making it ideal for prototypes, quality trials, and recipe testing. The integrated cooling tunnel ensures rapid chocolate setting, supporting consistent product quality during experimentation.
User-Friendly Features with Flexible OperationThe machine is designed for ease of use with digital temperature and belt speed controls, manual thickness adjustment, and semi-automatic cleaning. Lockable wheels provide convenient mobility, while detachable components simplify both operation and cleaning. Its compact design fits effortlessly in laboratory or R&D environments, handling batch sizes from 600 grams up to 10 kg per hour.
FAQs of CXTC Lab scale chocolate enrobing line:
Q: How is the thickness of the chocolate coating adjusted on the CXTC Lab scale chocolate enrobing line?
A: The enrobing thickness is controlled manually using the adjustable curtain mechanism. Operators can set the desired thickness by modifying the curtain gap, ensuring precise coating for various products.
Q: What types of products can be processed using this chocolate enrobing line?
A: This machine accommodates chocolate, compound coatings, pralines, snack bars, biscuits, and other similar confectionery items. Its flexible design makes it suitable for R&D lab testing and sample production of diverse chocolate-coated products.
Q: Where is this enrobing system typically used?
A: The CXTC Lab scale enrobing line is typically utilized in confectionery research labs, product development departments, and quality control facilities for chocolate and snack manufacturers. It is ideal for experimental batches, pilot runs, and process optimization studies.
Q: What benefits do the included accessories provide during operation?
A: Accessories such as the wire mesh belt, vibrating system, air blower, chocolate tank, and detachable enrobing curtain aid in efficient enrobing, smooth chocolate flow, and rapid cooling, facilitating uniform and reliable product coating throughout the process.
Q: How is cleaning and sanitation managed with this lab enrobing line?
A: Cleaning is semi-automatic, supported by detachable parts for easy removal and manual washing. Manual cleaning and sanitation are required to maintain food safety standards, as there is no built-in sterilization system.
Q: When should the operating temperature and belt speed be adjusted?
A: Temperature and belt speed should be adjusted according to the type of chocolate or coating compound, product size, and desired coating quality. Digital controls enable precise settings to achieve optimal coating and solidification under varying lab conditions.
Q: What is the typical process flow when using this enrobing line?
A: The process begins with chocolate melting in the 15L tank, followed by product placement on the conveyor belt. Items pass through the adjustable enrobing curtain for coating, then through the air-cooled tunnel for setting, and finally, accessories help optimize coating and finish before manual retrieval and packaging.
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