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400mm Wide Chocolate Enrober by Bell Perkins is a used chocolate & sweet equipment listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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    Used 400mm Wide Chocolate Enrober - Chocolate & Sweet Equipment, photo 1
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    Used 400mm Wide Chocolate Enrober - Chocolate & Sweet Equipment

    used Equipment

    Available

    Verified seller

    Bell Perkins - 400mm Wide Chocolate Enrober

    Copied to clipboard!
    Price: Contact seller for price
    United StatesPennsylvania, United States

    8,795 km away

    Stock Number

    5359

    Machinery Masters View

    Typical context for this category of equipment. Always confirm specifics with the seller.

    • Coating biscuits, cakes, and pastries with chocolate.
    • Applying chocolate layers to confectionery items like pralines and truffles.
    • Enrobing snack bars, cereal bars, and nougat products.
    • Adding decorative chocolate finishes to various dessert items.

    Typical capacity
    Throughput for this class of equipment typically ranges from 100 kg/hr to 300 kg/hr, depending on product size and chocolate viscosity.
    Power supply
    Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying from 5 kW to 15 kW.
    Belt width
    This specific unit features a 400mm (15.74 inch) wide enrobing belt, suitable for medium-scale production.
    Temperature control
    Enrobers commonly feature integrated temperature control systems for the chocolate mass, crucial for achieving proper temper and finish.
    Footprint
    For a 400mm wide enrober, the typical footprint can range from 2.5m to 4m in length, including infeed and outfeed sections, and approximately 1m to 1.5m in width.
    Construction materials
    Equipment in this category is typically constructed from food-grade stainless steel for surfaces in contact with product, ensuring hygiene and durability.

    • Most standard chocolate compounds, including dark, milk, and white chocolate, can be used. The quality of the temper and flow properties of the chocolate are key to optimal performance.

    Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

    General overview for this equipment type

    Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.

    Bell Perkins

    View all Bell Perkins equipment

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