Line for chocolate coating.

-200 ML model line consists of the following facilities:
-continuous Temperadeira TPR model 30 with a capacity of 30 kg/h of chocolate.
technical characteristics:
direct Cooling cylinder R134A.
initial Heating 20 minutes.
type * k12k resistance heating * heating Liquid water.
water circulation through severity.

-cooling tunnel with refrigerating capacity 950 kcal/h and width of 200 mm.
cooling can be through refrigerant or water freezing.
Have pneumatic mat alignment.
speed Variator with inverter frequency.

Description:
Technique through a power supply of chocolate in liquid state directly in the temperadeira, begins a process of continuous temperature control with production scale appropriate to the size of the line and keeping product quality powered.

through the adjustable air curtain inflated on products or with a grid Optional adjustable either vibrating in its intensity, you can control the amount of chocolate in the product.

cooling tunnel with temperature and speed previously set, the product already covered is the ideal conditions for its solidification, thus completing the cycle of operation.
out of the tunnel a device for the product stand out of any grip on the treadmill without being damaged.

equipment are modular and can be operated individually, allowing for optimization in processing of seasonal products such as eggs or Easter candies.

basic dimensions of veneering line.
-4700 mm Length
-Width 600 mm.
-height 900 mm.

technical data:
model: 200 ML.
Table: Approximately 500 to 1000 mm.
length : Approximately 570 mm.
working width: approx 400 mm.