How to make a bar tastier?

A protein or fruit bar is twice as delicious when enrobed with chocolate or icing!

Therefore, an addition to the RFM forming machine will be

- enrobing machine SW-ET with built-in tempering machine

- horizontal cooling tunnel SW-CT

The enrobing machine is designed for tempering natural chocolate and applying a layer to the surface of confectionery products. Consists of a tempering machine and a mounted transport system. The transport system has 2 sections: irrigation with a heating block, blowing section

Advantages:

Maintains the desired temperature of the glaze in the tank (bath)

Applies an even layer, adjustable by airflow and mesh speed

Includes bottom glaze function

Stable tempering performance for natural chocolate

Quality proven components (high reliability)

Compactness

Material stainless steel

Ease of controls

Possibility of casting into polycarbonate molds

Model range: 200, 400 mm

Tank volume 30-50 l

The next step is to cool the glaze

A tunnel for cooling confectionery and food products is designed to automate the process of cooling products before packaginğ. The product enters the cooling chamber and as it passes through the tunnel, glaze, chocolate, etc. on confectionery products are cooled under the influence of low temperature

Cooling zones up to 3 cooling zones

Working width 200, 400, 600, 800, 1000 mm (on request)