Turn your tempering machine into a compact enrobing line
The KADZAMA Chocolate Enrobing Machine is designed to work with an automatic tempering machine, turning it into a compact solution for continuous chocolate coating.
Use it to coat pralines, ganache centres, biscuits, cookies and other confectionery products quickly and consistently. Instead of dipping products manually one by one, the conveyor moves them continuously through the coating process, helping you increase productivity and achieve more repeatable results.
Manual dipping vs. chocolate enrobing
Manual dipping
Each product needs to be handled individually.
The result depends heavily on the operator, and maintaining the same coating from the beginning to the end of a larger batch can be challenging.
As production volumes increase, manual dipping also requires more operator time.
KADZAMA Chocolate Enrobing Machine
Products move continuously through the coating process.
Conveyor speed, vibration and airflow can be adjusted to create repeatable processing conditions.
This makes the enrober particularly useful when your business has outgrown manual dipping but you do not need a large industrial coating line.
More control over every coating
Belt speed, vibration and airflow can be adjusted to suit different products and coating requirements.
After the product passes through the chocolate curtain, vibration helps remove excess chocolate, while adjustable airflow gives you greater control over the finished coating. The conveyor speed can be set from 0.2 to 3 m/min, allowing the process to be adapted to different products and production workflows.
The result is a cleaner, more controlled and consistent coating process with less manual work.
Compact solution for chocolate workshops
Designed with small and medium-sized production spaces in mind, the machine combines professional chocolate coating with a compact footprint.
The folding mechanism helps reduce the space occupied by the machine when it is not in use, while the wheels make it easy to reposition within the production area.
The 200 mm wide conveyor belt provides enough working space for a wide range of confectionery products without requiring a large industrial enrobing line.
Key features:
- 200 mm conveyor belt;
- adjustable belt speed from 0.2 to 3 m/min;
- adjustable vibration;
- adjustable airflow;
- wax paper support to prevent sticking;
- folding construction for more compact storage;
- wheels for easy repositioning;
- designed to work together with an automatic chocolate tempering machine.
Ideal for:
Chocolate workshops, chocolatiers, pastry shops and confectionery producers looking to move from manual dipping to a faster, more consistent and repeatable chocolate coating process.
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