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MASEMA Chocolate Enrobing Construction made to ensure low maintenance and durability. The roll made for elamination of excess chocolate from the bottom of product. Tall breaking device with adjustable drive in height and easy to shift for possible insertion of biscuit depositing device the internal heating of the ing hine. Ther Ily controlled by electric resistance. The speed of the conveyor can be adjusted between 1.4 – 7 3. m/minute. Main Features: 1. Chocolate uniform distribution both on the upper surface and on the base. 2. Vibration for chocolate efficiency. 3. Adjustment ventilation for controlling thickness of chocolate coating 4. Design for easy washing. 5. Cooling tunnels covers in fibreglass with strong construction and easy for removing Cooling Tunnel: • Length of conveyor, standard 24m • Length of tunnel 22 m • Width of belt 1000 mm Chillers • 1 unit compressor 15 HP (depend on the length of tunnel) • Temperature 50 to 120 C • Using split – compressor and evaporator inside of factory and condensor outside.