WHAT IS
ENROULTRA?
- Suitable for full, half or bottom coating of pralines, bars, biscuits, cakes, rice cakes…
- For enrobing with substitute, food fats, and real chocolate (by installing an external TEMPERULTRATM tempering machine).
- Special design for high speeds available.
- Hygienic design, entirely made of stainless steel for maximum ease of cleaning.
- FECOATEC’s innovative design allows disassembling all the parts in contact with the product, with great ease (10-minute process), to quickly carry out both product changes and cleaning.
- Roofless design, making access to all elements extremely easy.
- The control is done by PLC and HMI (touch screen) for precise control of all parameters.
- Recipes with different coating parameters can be programmed.
- There are no limits on the flow rate of enrobing chocolate, due to external temperature, when it comes to a real chocolate enrober.
- All the parts in contact with the chocolate are heated by means of an integrated water heating system, at an adjustable temperature.
- The chocolate level is setting by the operator and automatically controlled by the PLC.
MACHINE WIDTH:
FROM SMALL TO LARGE PRODUCTIONS
400 – 1,500mm
ADDITIONAL EQUIPMENT
- Filtration systems.
- Melting tanks and chocolate mixers.
- Thread decoration systems.
- Grit dosing systems.
- Chocolate lung deposits.
- Vertical chocolate temperers.
HYGIENIC DESIGN “EASYCLEAN” DESIGN
- The design of the ENROULTRATM chocolate enrober is focused on ease of disassembly, absence of gaps and ease of cleaning.
- With chocolate lung hopper on wheels, very easily removable from the operator’s side. No electrical or sensitive elements installed in it. Designed to be washed with water.