The Chocolate Tempering Machine Chocotemper can be supplied with an adjustable speed Enrobing Belt, suitable for coating Pastries and Pralines, divided into 3 sections.

In the first area, the loading area, the user can place the product with precision since it is very easy to stop the net.

In the central area, the coating area, the product is coated with Chocolate and the process is carried out precisely thanks to the vibration of the wire mesh to ensure a uniform glaze and the air blower, adjustable in both height and flow. The Enrobing Belt for Chocolate Tempering Machines allows you to adjust the temperature of the air flow in order to dissolve any Chocolate present on the Enrobing Belt before starting operations.

The third zone, the exit area with code cut, is characterized by a carpet on which the paper is precisely positioned.