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/ Coating machine 5 kg

Coating machine 5 kg

Coating machine 5 kg by KADZAMA
Coating machine 5 kg by KADZAMA
Coating machine 5 kg by KADZAMA
Coating machine 5 kg by KADZAMA
Coating machine 5 kg by KADZAMA
Coating machine 5 kg by KADZAMA
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The minimum order amount is 200 €

Professional machine for the production of small batches of dragee.

All coating machines (dragee machines) are designed and work the same way:

Fillings are loaded into a metal bowl (drum) installed at a slight slope. This fillings can be divided into groups:

  • liqueur;
  • marmalade (jelly);
  • ganache-based;
  • caramel;
  • nuts and seeds;
  • marzipan;
  • fatty;
  • candied fruit-based;
  • alcoholized berries-based;
  • dried fruits and berries-based.


Next, the rotation of the drum starts and the product for knurling is added in portions in a special way. For example, chocolate. Dragee knurling is what the dragee is coated with.

Built-in air blower system.

To control the knurling process and chocolate crystallization, additional air blowing is often needed.

This model is equipped with a special tube, so you can direct a stream of air directly onto the products inside the machine. The blower can operate in two modes: COLD AIR (room temperature air cooling) and HOT AIR (heating). The same as your household hair dryer.

The flow of unheated air cools the chocolate and speeds up the crystallization, so dragees are made faster. Please note that the machine can’t additionally cool the air (it works as a fan, not as an air conditioner).

But the machine is able to heat the air and the heating temperature is adjustable. With the help of a heated air stream several tasks can be solved:

1. If knurling is done unevenly, warm air will decrystallize (melt) the top layer of chocolate and allow it to be more evenly distributed over the candy. This prevents defects in the batch. All sweets must be beautiful!

2. Heating and melting of knurling (chocolate, for example) in order to clean the walls of the machine before a new load or recipe changes. It’s very useful, as the chocolate inevitably freezes on the inner walls of the drum during the knurling process.

If airflow is not required at all, the tube can be moved aside.

We also have a coating machine 2 kg in our line-up, but without air blowing. Perfect for compact home crafting or working out recipes at production.

The appearance of goods and packaging may differ from the video.
Dimensional size 635 х 460 x 625 mm
Weight 39,5 kg
Supply 220-240 V~50 Hz
Power supply system Single-phase
Power 0,85 kW/h
Housing material Stainless steel AISI 304
Package overall size 700 х 640 x 850 mm
Package weight 49,5 kg
Warranty period 2 year
220-240 V~50 Hz
0,85 kW/h
Dimensional size
635 х 460 x 625 mm
39,5 kg
2 year
Andrey Dubovik

Mini incubator for cocoa butter crystals is my favourite «toy» for the last 1.5 years. An amazing machine which I use for tempering cocoa butter and chocolate. After 12 hours inside mini incubator cocoa butter gains beautiful creamy and silky texture — ideal for tempering.


Great to be able to get my hands on your products. So long I'm really satisfied with it to make strawberry chocolate (see the picture I linked)



Хорошая, красивая и эстетически приятная на внешний вид машина, и очень функциональная. Спасибо KADZAMA.

Fresh Cacao

Меланжер производителя "KADZAMA" на 7 кг появился в нашем производстве порядка 3 лет назад, используется для помола образцов рецептур, из поломок только замена кнопки(теряется контакт), помол происходит однородный, примерно за двое суток. Приобретением очень довольны!

Так же у нас есть меланжёр KADZAMA на 57 кг. В ряду остальных машин — держит марку. По времени помола все меланжёры на производстве, включая KADZAMA, идентичны.

Цветок папоротника

Отзыв от наших клиентов мастерской шоколада "Цветок папоротника" о опыте работы с инкубатором какао кристаллов.

Шоколадница «Два Кирпича»

Хочу сказать огромное спасибо за шёлк. Я два года работаю с шоколадом, и максимальное количество темперируемого шоколада за один раз в миске составлял 700 грамм. И уходила на это 45 минут. Производительность маленькая, а сил и энергии уходило много. Для меня шёлк - это крутой помощник! Вчера и сегодня работаю с ним целый день и восхищаюсь. Работа стала быстрее в разы! Ещё раз благодарю за шёлк!


На меланжере KADZAMA делаем пралине и получается супер! Уже планируем запустить производство своего шоколада :)

Prime chocolate

Спасибо вашей команде за отличные меланжеры! Сегодня ровно 2 года, как семёрка трудится почти ежедневно без устали и ещё даже не заменяли дно и камни. Меланжер на 27 кг работает чуть больше года и также никаких проблем не возникало! Спасибо за оборудование отличного качество! При расширении за покупкой оборудования "Prime chocolate" только к Вам)!!!

  • There may be several reasons.

    Insufficient rotation time in the drum (the gloss did not have enough time to dry).

    Solution: Increase the drying time (there is no exact time, a lot depends on the temperature/humidity in the room and the composition of the gloss). Dragees should not be sticky to the touch.

  • Humidity level in the room is too high (above 70%).

    Solution: Reduce indoor humidity. For example, ventilate or turn the air conditioner on.

  • Incorrectly selected gloss.

    Solution: Choose a gum arabic-based gloss.

  • The reason is the violation of the temperature regime during panning and / or storage of ready-made dragee. The optimal room temperature for dragee making is 18–20ºC. If the temperature is higher, surface defects may occur after panning.

Read the manual before starting work
User's manual
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