Enrobing machine EM-300

The machine is designed for continuous chocolate coating on various types of confectionery and semi-finished products such as sweets, marshmallows, marmalade, biscuits, cookies, gingerbread cookies, waffles, etc. It is recommended to use together with the TMA-80 tempering machine. To transfer finished products to parchment paper in order to place them in a refrigerator, it is recommended to use a special receiving conveyor. Glazing is the most common way of surface treatment of products, and it is not only tasty and beautiful, but also increases the shelf life of the product. The glazing machine in the standard version provides the following technological operations: - full glazing - partial glazing (top or bottom of the product) - coating half of the product with glaze - removing excess glaze (blowing the product)