Nielsen Enrobing machine

Functions and characteristics:
- Enrobing of confectionery products
- Enrobing only the top and only the bottom of the confectionery
- Removal of excess mass from the edges of confectionery products by directional air flow
- Removal of excess glaze from the bottom and smoothing of the bottom should be carried out by the vibrator and the tail roller
- Full enrobing with blow-out and without
- Speed of grid movement is minimum 1 m / min, maximum 6 m / min
- Product height min. 60 mm max. 150 mm
- Compressed air system with a pressure of 6 atm.
- heating and maintaining the set temperature in the glaze bath;
- control of working level of chocolate in the bath;
- regulation of the intensity of irrigation with the top and bottom enrobing;
- regulation of temperature and intensity of air blowing products;
- adjustment of the modes of the infrared heater of the internal volume of the machine and the standby mode ("night" mode);
- adjustment of the direction of rotation and speed of the roll-on roller;
- adjustment of the frequency and intensity of the shaker operation of the conveyor grid;
- the bath rolls to the right along the conveyor belt.