Enrobing system for rapid changeover in confectionery production
Achieve seamless chocolate coating transitions with a system designed for rapid and flexible changeovers, ensuring uniform and high-quality finishes for an array of confectionery delights.
Enrobes and Coats Bakery and Confectionery Products
The Nielsen Junior Enrober from Aasted is engineered for flexibility and efficiency in chocolate, confectionery, and bakery coating applications. This enrober stands out with its rapid changeover capability due to a detachable lower section, allowing seamless transitions between varied enrobing materials. Designed in sanitary stainless steel, it ensures high production capabilities with uniform coatings, perfect for chocolate bars, pralines, and enrobed pastries.
This machine operates continuously with a belt width ranging from 420mm to 1020mm, supporting 24/7 production cycles. It integrates seamlessly within your line with options like feeders, mixers, and Nielsen cooling tunnels. Also, incorporating Aasted’s Energy Enrobing Concept, it directly injects tempered chocolate, boosting energy efficiency and reducing cooling time. For further enhancements, the enrober is compatible with the SuperNova Energy Tempering machine. Customizable features and engineering support are available to meet specific production demands, ensuring precise and consistent output with minimal energy use.
Benefits
- Enhances product quality with uniform coatings and precise chocolate tempering.
- Minimizes downtime with rapid changeover capabilities for different enrobing materials.
- Reduces energy consumption and cooling time with Aasted’s Energy Enrobing Concept.
- Supports continuous, high-speed production for increased operational efficiency.
- Provides flexible integration into existing lines with customizable configurations.
- Applications
- Confectionery,Chocolate coatings,Sweets,Bakery products,Chocolate
- End products
- Filled chocolates,Enrobed candies,Pralines,Chocolate-covered fruits,Chocolate-covered nuts,Layered chocolates,Chocolate bars,Biscuits with chocolate coating,Pastries with chocolate glaze,Truffles
- Steps before
- Tempering,Melting,Mixing,Homogenization
- Steps after
- Cooling,Crystallization,Packaging
- Input ingredients
- tempered chocolate mass,inclusions
- Output ingredients
- uniform chocolate coatings,coated products,enrobed products
- Market info
- Aasted is known for its expertise in manufacturing equipment for the chocolate, bakery, and confectionery industries, offering solutions like tempering, molding, and baking machinery with a strong reputation for innovation and quality.
- Material
- Sanitary stainless steel
- Belt width
- 420 to 1020 mm
- Production capability
- 24 hour production
- Changeover capability
- Rapid and flexible
- System mobility
- On wheels and rails
- Feeder mix capacity
- Up to 2½ tons/hr
- Melting tank capacity
- 150 kg to 3,000 kg
- Pump compatibility
- Works with or without inclusions
- Energy-saving technology
- Patented solutions
- Cooling tunnel covers
- Aluminum and stainless steel
- Automation level
- Manual / PLC / SCADA
- Batch vs. continuous operation
- Continuous
- Changeover time
- Rapid
- CIP/SIP
- Manual / CIP compatible
- Energy efficiency
- Low energy consumption
- Cleaning method
- Manual / CIP compatible
- Cleanability
- Sanitary stainless steel
- Corrosive resistance
- Yes
- Belt width
- 420 to 1020 mm
- Construction material
- Sanitary stainless steel
- Changeover capability
- Rapid and flexible
- Lower section
- Detachable
- Production capability
- 24 hour continuous production
- Mobility options
- On wheels and rails
- Belt width
- 420 to 1020mm
- Rapid and flexible changeover
- Detachable lower section
- Portability
- On wheels and rails
- Material
- Sanitary stainless steel
- Cooling tunnel adaptation
- Lifting and lowering