Build and function
12
Operating Instructions - Dedy Chocolate Enrobing Machine 220 mm and 320 mm
Function
The Dedy chocolate enrobing machine can be used to coat all types of praline
fi
llings, baked goods, cakes (up to 10 cm in height), fruit (e.g. dates) or cream
cheese with couverture, fondant icing or glaze. Full coatings, base coatings and
combined base, side and half coatings are possible.
It can also be used to pour chocolate into moulds (spout supplied as standard).
The machine operates on 230 V / 50 Hz alternating current.
The products for coating are carried on the feed conveyor to the coating belt
and are routed under the curtain box (for complete coating) or under the bridge
(for base and edge coatings).
At the same time, the chocolate wheel carries the coating (e.g. chocolate) from
the chocolate bath over the chocolate spout into the curtain box and coats the
products from above.
If the bridge is used, the chocolate is routed via the bridge into a bath
fi
tted
in the mesh conveyor so that the products are not coated with chocolate from
above.
If the products are also to be coated on the base and/or on the sides, they are
then dipped in the immersion bath.
The sides can be coated to different heights by adjusting the lever (depth of
immersion in the bath).
The fan mounted behind the immersion bath blows the excess coating off the
products in order to achieve an even coating thickness.
The two hood heating units (one over the chocolate lip and one behind the fan)
help to keep the coating at the required temperature at all times (both during
idle times (standby) and during production).
The enrobing machine can be operated with the hood open or closed.
