9 Feb 14

The most beloved of all are the pastries, chocolate covered. This kind of products are produced by enrobing equipment. There are a variety of machines both domestic and foreign production. Glazing exposed to a variety of products: biscuits, candies, cakes and various snacks, candy, cakes, pies, pastries. This whole process is a continuous flow through the right matched enrobing equipment (lines for frosting).

Shall be applied to products of different thicknesses. Confectioners, in the process of making candy, cover not only the upper surface of the product, but also lower, and side. There was widespread enrobing equipment manufacturing Asian (China, Taiwan). One of the most common types of equipment: enrobing machine em, with different width blade 400 / 600 / 800/1000/1200. Thanks program, incorporated in this equipment, confectioners get even layer of chocolate (glaze) on the surface of the product. The controls are quite simple. All the necessary requirements (temperature, time, volume pour glaze speed) can be stamped at the control panel. The machine is also equipped with alarm system malfunctions have occurred. Schematic diagram of enrobing equipment includes the following elements: a table on which fits of manufactured products, enrobing bath, pipe for supplying glaze, device to exit icing (duplex), the fan to remove excess glaze), a mechanism for shaking articles for remove excess glaze, A device for taking a snapshot after surgery glazing surplus (tails), temperature sensors, heaters, etc.


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