A professional compact panning machine p>
Built-in Air Blower System
Batch size: 1 – 9 litres (1.76–5.23 pints) p>
Monthly output: 100–150 litres (176–264 pints) p>
The 9 litres Panning Machine is a versatile and efficient solution for chocolatiers, confectioners, and small to medium-sized production facilities. Designed for coating nuts, dried fruits, seeds, and other products with chocolate, sugar, or glaze, this machine delivers consistently smooth and glossy finishes.
Perfect for artisan chocolate makers, confectionery workshops, and bakeries, the panning machine is ideal for businesses that need professional-quality results while scaling up production. Its 5 kg capacity makes it suitable for both small-batch production and medium-scale operations.
The 9 liters Panning Machine PRO is equipped with a built-in air blower system to enhance the coating process and control chocolate crystallization. This system allows you to direct a stream of air directly onto the products inside the drum through a special tube, operating in two distinct modes: COLD AIR and HOT AIR, much like a household hair dryer.
If airflow is not required, the tube can simply be moved aside, ensuring maximum flexibility during production. This intelligent system gives you precise control over the coating process, helping to optimize chocolate crystallization, improve product quality, and reduce downtime during cleaning.
Want to better understand the role of airflow in panning machines? Read our article "What is built-in airflow and why is it needed?" to dive deeper into its functions, benefits, and whether it’s worth it for your production setup.
To help you master the coating process, we also offer an online course that provides step-by-step guidance, detailed explanations, and proven recipes for creating perfectly coated dragees. Whether you're new to the process or looking to refine your skills, this course will equip you with all the knowledge needed to achieve professional results.
Simple to use, easy to clean, and efficient, this small coating machine allows you to create high-quality dragees with minimal effort and maximum consistency. It’s a must-have tool for professionals looking to enhance their production capabilities and delight their customers with artisan-quality products.
No matter your scale, there's a KADZAMA drum to match your ambitions — from experimental batches to full-scale production.
Dimensional size | 635 х 460 x 625 mm |
Weight | 39,5 kg |
Loading capacity | 9 litres |
Supply | 220-240 V~50 Hz |
Power supply system | Single-phase |
Power | 0,85 kW |
Housing material | Stainless steel AISI 304 |
Rotation speed | up to 45 rpm |
Package overall size | 700 х 640 x 850 mm |
Package weight | 49,5 kg |
Warranty period | 2 year |
Bowl size (diameter, height) | 400 mm x 230 mm |
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)
Frederic
I am super happy with the melangeur, the machine is doing a fantastic job. Thank you very much for your great work. I might get a second one next year, I’ll keep you updated.
The equipment is amazing, I am very satisfied with it, unfortunatly, we couldn't open the bussines, because the current covid-19 restrictions, but we trust everything is gonna be better..
Esther
Thanks to @for_choco_biz Kadzama in Russia for this nice little vibratory sieve to pour the chocolate through. Sieving the chocolate helps us catch any unground particles, or squirrels.
It's a great wee machine, vibrates a lot obviously. Would recommend it to anyone tired of tapping a sieve over a bucket, just make sure your containers fit and the lowest tilt point is high enough on the melangeur.
Hello,
thank you one more time for the quick procedure of buying your machine. The machine is working perfectly and we are well satisfied.
Best regards,
JOžef Klepec
Our primary activity is making bean-to-bar chocolate and confectionery. Feel free to visit our Instagram, it will give you a better idea of our work.
The main equipment we bought from KADZAMA are the tempering machine (20kg), the cocoa incubator and the grinder (35kg).
All the equipment was bought in 2021 for bean-to-bar chocolate making.
So far everything works as expected. The 35 kg grinder is really good. In comparison to other brands some options have been added, such as the temperature control option. For having worked with other brands such as Premier or Spectra, Kadzama feels much better. We do have equipment from Spectra such as our mill and winnower.
The equipment feels strong. It is easier to work with and it is reliable and stylish. At this point in time we do not have improvements to offer as the equipment really fits our needs. The service that Kadzama offer is also very good.
I created a quick video of our bean to bar process. You will see the 35kg grinder in action at the end of the video.
تمپرینگ و نقش انکوباتور
بطور خلاصه میگم
در علم مواد،کره کاکائو به عنوان پلی مورفیک شناخته میشه یعنی چند شکلی
کره کاکائو ۶ فرم کریستال داره که هر کدام در دمای مخصوص به خودشون فرم میگیرن( از ۱۶ درجه الی ۳۶)
تمپرینگ چیست؟(عملیات حرارتی)
با ذوب شدن شکلات تمام اون ۶ فرم کریستال بهم میریزه دمای(۴۵-۵۰) و با خنک کردن اون تا دمای (۲۶-۲۸) و همزدن ان بطور همزمان ما به کریستال بتا ۵ فرم میدیم اما در این حین بصورت ناخواسته کریستال ۴ هم فرم داده میشه
پیچیدش نمیکنم اما محدوده دمایی کریستال فرم ۴ ،۲۶-۲۸ درجه است پس بدین منظور برای اینکه بتونیم با شکلات راحت کار کنیم باید این فرم ۴ رو خارج کنیم پس با گرم کردن مجدد تا دمای ۲۹-۳۲ شکلات بصورت پری کریستالایز در میاد که فقط حاوی بتا۵ فرم داده شده است( شکلات تمپر شده)
نکته: یک شکلات پری کریستالایز خوب بین یک الی دو درصد کریستال بتا ۵ خالص داره( شکلاتی که بهش میگیم تمپر شده)
وقتی شما قالب گیری میکنید اون ۱-۲ درصد بتا ۵ ها بصورت یک هسته متمرکز درمیان وتبدیل به یک ملکول واحد میشن و داخل شکلات شروع به پخش شدن میکنن و این باعث سفت شدن شکلات میشه
انکوباتور:
وقتی کره کاکائو در دمایی نزدیک ب ذوب کامل محدوده ۳۳.۵ الی ۳۳.۹ برای مدت طولانی بمونه ( بیشترین دمایی که بتا ۵ میتونه تحمل کنه بدون اینکه ذوب شه)
باعث میشه فرم ۴ کاملا از بین بره و بقیه فرم ها بصورت ذوب شده در بیان و فقط بتا۵ خالص داشته باشیم (خالص نیست ولی بالای ۹۰ درصده خلوصش) واین همان سیلک است
با اضافه کردن بتا ۵ خالص (سیلک) به میزان یک الی دو درصد به شکلات ۳۲.۵ الی ۳۳.۵ درجه ، شکلات، کره کاکائو رنگی یا فیلینگ سریعا تمپر میشه.
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.