Shanghai Papa Machine Technology Co.,Ltd.
| Payment Terms | T/T |
| Supply Ability | 80sets per month |
| Delivery Time | 15days |
| Packaging Details | wooden case |
| Machine name | chocolate enrober |
| capacity | 60KG/batch |
| belt speed | 2m/mins |
| enrober mesh | 300mm width |
| heat method | Electric heating |
| Voltage | 220V |
| power | 3.1kw |
| Dimension | 3400*910*1400mm |
| weight | 240KG |
| Brand Name | PAPA |
| Model Number | PE8 |
| Certification | CE |
| Place of Origin | CHINA |
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Product Specification
| Payment Terms | T/T | Supply Ability | 80sets per month |
| Delivery Time | 15days | Packaging Details | wooden case |
| Machine name | chocolate enrober | capacity | 60KG/batch |
| belt speed | 2m/mins | enrober mesh | 300mm width |
| heat method | Electric heating | Voltage | 220V |
| power | 3.1kw | Dimension | 3400*910*1400mm |
| weight | 240KG | Brand Name | PAPA |
| Model Number | PE8 | Certification | CE |
| Place of Origin | CHINA | ||
| High Light | 60KG electric chocolate enrober ，220V chocolate enrober machine ，3.1kw chocolate coating machine | ||
Base: Almond or biscuit (brownie) base for structure.
Layer: Sweet, tangy strawberry jam.
Body: Light, creamy apple mousse (using apple puree or compote).
Coating: Smooth, glossy dark or milk chocolate shell.
Decoration: Themed for Christmas (e.g., red and green cocoa butter designs, a chocolate stem, a dusting of snowy icing sugar).
Chocolate Melter & Tempering Machine: Chocolate is melted and then precisely tempered (a controlled cooling process that stabilizes the cocoa butter crystals). This gives the chocolate its snap, shine, and stability.
Chocolate Enrober: The frozen cakes pass under a curtain of tempered chocolate on a wire mesh conveyor.
The bottom is coated as the conveyor moves.
The top and sides are coated by the waterfall of chocolate.
Excess chocolate drips off back into the reservoir below.
Function: The enrobed cakes immediately enter a multi-zone cooling tunnel. The temperature is carefully controlled (e.g., starting at 12°C, then 8°C, then 12°C) to allow the chocolate to set slowly and correctly without developing sugar or fat bloom (which makes it look whitish and dull).
Result: A hard, glossy, snappy chocolate shell.
The now nut-covered chocolate bars travel through a Cooling Tunnel.
This is a long, multi-zone refrigerator. The temperature is carefully controlled to allow the tempered chocolate to crystallize slowly and properly. Rushing this process can cause cracking or a dull appearance.
The cooling time and temperature are critical parameters for final product quality.
Packaging: Automated machines place each cake into a foil wrapper, then into a paper cup, and finally into a branded box. A metal detector is a mandatory Critical Control Point (CCP) for food safety before packaging.
Cold Storage: The finished boxes are palletized and moved to a -18°C cold storage facility until dispatch. The entire product must be maintained in a frozen state.
Enrobing Line: Automatic demolder, chocolate melting tank, chocolate tempering unit, chocolate enrober, cooling tunnel.
Company Details
Business Type:
Manufacturer
Year Established:
2010
Total Annual:
28，000，000-200，000，000
Employee Number:
70~100
Ecer Certification：
Verified Supplier
Sanghai Papa Machine Technology Co., Ltd. Company Profile Shanghai Papa Machine Technology Co., Ltd. is a professional manufacturer specializing in the R&D, production, sales, and service of food processing machinery. We are committed to providing high-quality equipmen... Sanghai Papa Machine Technology Co., Ltd. Company Profile Shanghai Papa Machine Technology Co., Ltd. is a professional manufacturer specializing in the R&D, production, sales, and service of food processing machinery. We are committed to providing high-quality equipmen...
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