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العربيةGOLD · SILVER · CRYSTAL · CRYSTO · XS ranges Professional chocolate enrobers
From the craft workshop to intensive production: 13 chocolate enrobers, 60 to 300 kg of enrobed bonbons per day, for couverture, inclusions or glazes.
- 60–300kg/day
- 180–450mm grid
- 5ranges
Our models
All our chocolate enrobers
Five ranges, from the craft workshop to intensive production. Choose your model to see its full product page.
GOLD range Tempering and enrobing, 60 to 90 kg per day
SILVER range High-end at an attractive price
XS range Special enrobers
CRYSTAL range Permanent crystallisation, intensive use
CRYSTO range Coatings with inclusions
Comparison
Compare our chocolate enrobers
| Range | Grid | Enrobed bonbons | Tank | Power supply | |
|---|---|---|---|---|---|
| Gold 1 | GOLD | 180 mm | 60 kg/day | 12 kg | 230 V single-phase |
| Gold 2 | GOLD | 220 mm | 70 kg/day | 25 kg | 230 V single-phase |
| SILVER 24 | SILVER | 220 mm | 70 kg/day | 25 kg | 230 V single-phase |
| Gold 4 | GOLD | 220 mm | 90 kg/day | 40 kg | 230 V single-phase |
| XS 200 / 300 / 450 | XS | 220, 300 or 450 mm | Depends on the product | 42 to 55 kg | 230 V single-phase |
| CRYSTAL 185 NEO | CRYSTAL | 180 mm | 120 kg/day | 35 kg | 400 V three-phase |
| CRYSTAL 285 NEO | CRYSTAL | 220 mm | 140 kg/day | 35 kg | 400 V three-phase |
| CRYSTAL 305 / 405 RS | CRYSTAL | 300 or 400 mm | Up to 300 kg/day | 60 kg | 400 V three-phase |
| CRYSTO 208 / 308 | CRYSTO | 220 mm | 45 to 60 kg/h | 35 or 60 kg | 400 V three-phase + neutral |
Why choose us
An enrober built for production
Over 50 years building machines for chocolatiers. To choose the right model, also read our guide to professional chocolate enrobers.
Clean
Even enrobing
Adjustable tapping, tail cutter and fan: a thin, even coating, with no foot or tail.
All our enrobers
CHOCOPLAK
The tray already in place
The paper is driven by 2 toothed belts: all that is left is to cut the paper and take the tray.
Gold and SILVER 24
Non-stop
Permanent crystallisation
The chocolate flowing back into the tank is continuously re-tempered: a couverture that is always ready, hour after hour.
CRYSTAL and CRYSTO ranges
Frequently asked questions
Chocolate enrobers: your questions
How much does a professional chocolate enrober cost?
The price of an enrober depends mainly on the grid width, the tank capacity and the outfeed: CHOCOPLAK conveyor, paper outfeed or connection to a cooling tunnel. Request a quote: we will suggest the configuration that suits your production.
Which grid width should I choose?
The grid sets the number of bonbons per pass. 180 mm suits small productions (Gold 1, CRYSTAL 185 NEO). 220 mm is the most common width in workshops (Gold 2, Gold 4, SILVER 24, CRYSTAL 285 NEO). 300 or 400 mm are for intensive production (CRYSTAL 305 / 405 RS).
How many bonbons can be enrobed per day?
From 60 kg per day with the Gold 1 to 70 kg with the Gold 2 or SILVER 24, 90 kg with the Gold 4, and 120 to 300 kg per day with the CRYSTAL range.
Tempering and enrobing machine or enrober: what is the difference?
The GOLD and SILVER are tempering and enrobing machines: the same machine tempers, enrobes and, with a vibrating table, moulds. The CRYSTAL and CRYSTO are permanent-crystallisation enrobers, built to enrobe hour after hour. For tempering only, see our chocolate tempering machines.
Can I enrobe with inclusions, glazes or compound?
Yes. The CRYSTO is made for coatings with inclusions (3 to 5 mm pieces). The disc-driven XS enrobers handle glazes, coloured chocolates, compound chocolates and coatings with nibs or crumbs.
What do I need after the enrober?
Enrobed bonbons must crystallise in the cold. Depending on your space and volume, a cooling tunnel connects to the enrober outfeed, or a crystallisation cabinet takes over. See our chocolate cooling solutions.
A project? Let’s talk about your production.
Our team will help you choose the enrober that suits your production.
