Pan built and designed to have all those technologies now necessary to be as versatile as possible. With these machines it is in fact possible to confect or cover all those cores with a more or less rounded shape in chocolate; you can vary all the coating and coating parameters allowing you to confection very fragile hollow bodies or to cover very light / volatile bodies in chocolate such as puffed rice. The pans can be equipped with a chiller to blow cold air on the product at the desired temperature, in order to speed up and optimize the production process for the sugar coating and coating of chocolate up to 200 kg of finished product (speaking of weight products specific equal to or greater than the almond).
Structure and tank for product processing in stainless steel.
|Dimensions mm (LxWxH):||
IEC 60309 a 5 poli Red 3P+N+E, 6h
|Compressed air litres/min:||