In this chapter you will find equipment for enrobing confectionery and other products with chocolate glaze and natural chocolate. The enrobing line consists of the Impex EM-300 enrobing machine itself, the Impex CT-400.4 cooling tunnel, the decorator and the Impex TMA-80 tempering machine.
The enrobing line is ideal for both large bakeries and small bakeries and pastry shops, because the minimum total length of the line is no more than 6 m. At the request of the customer, to increase productivity, the line can be extended by additional modules of the cooling tunnel