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Are you thinking about investing in a chocolate enrober but aren’t sure which model to choose? Don’t worry! Between the tank capacity, the conveyor belt width, the chocolate tempering system, and the production output, it’s easy to get overwhelmed.
Whether you’re a chocolatier, pastry chef, baker, confectioner, or in the process of setting up your own workshop, here are the essential criteria for choosing the chocolate machine that will serve your business well for many years to come.
1. Choose the tank capacity for your chocolate enrober
First criterion: the amount of chocolate your machine can hold.
A small tank is ideal for getting started, while a larger capacity offers greater autonomy and avoids having to recharge too often during large-scale production runs.
Our product line offers a variety of capacities to meet every need:
- 12 kg: perfect for small batches.
- 24 kg: the best compromise for most tradespeople.
- 40 kg: to pick up the pace.
- 60 kg: designed for high-volume production.
💡 Our tip: Always choose a machine that can keep pace with the growth of your chocolate shop. A business that’s growing faster than expected is great news… as long as your equipment can keep up!
2. What width of conveyor belt should you choose for a chocolate enrober?
The width of the conveyor belt on a chocolate enrober is a key factor. It determines not only the number of products that can be coated at the same time, but also the maximum dimensions of the creations you can process on the machine.
Our coating machines are available in several widths:
- 180 mm
- 220 mm
- 300 mm
- 400 mm
… and even more upon request.
If you mainly make chocolate candies such as ganaches, pralines, truffles, or orangettes, a width of 180 or 220 mm is generally ideal.
💡 Our tip: If you produce a few hundred chocolate candies per week, a narrower conveyor belt may be sufficient. However, for higher production rates, a wider conveyor belt quickly becomes a real time-saver.
3. What production capacity should you choose for your chocolate enrober?
One of the first questions to ask yourself is simple: How many kilograms of products do you want to coat each day?
There’s no need to invest in an oversized machine if you’re producing just a few dozen kilograms a week. On the other hand, a machine that’s too small could quickly become a barrier to the growth of your business.
As a general guide, our professional chocolate enrobers can achieve the following production rates:
| Machine | Daily production* |
|---|---|
| GOLD 1 | Up to 60 kg |
| GOLD 2 | Up to 70 kg |
| SILVER 24 | Up to 70 kg |
| GOLD 4 | Up to 90 kg |
| CRYSTAL 185 | Up to 120 kg |
| CRYSTAL 285 | Up to 140 kg |
| CRYSTAL 305 | Up to 300 kg |
* The capacities listed are based on average production and may vary depending on the size of the products, the type of coating, and the layout of your facility.
4. Tempering: the heart of your machine!
A beautiful coating always starts with perfectly tempered chocolate. Tempering ensures a beautiful shine, a melt-in-your-mouth texture, a clean snap, and prevents the chocolate from turning white.
All of our tempering and enrobing machines are designed to ensure precise and perfectly controlled tempering.
One of their major advantages is the ability to independently adjust the three key temperatures for tempering:
- 🔥 The melting temperature, to completely melt the cocoa butter crystals.
- ❄️ The cooling temperature, to form the right crystals.
- 🍫 The working temperature, to keep the chocolate in ideal conditions during coating.
This independent control of the three phases provides exceptional precision. This allows you to fine-tune the settings perfectly based on the type of chocolate used (dark, milk, white, or specific recipes), as well as the chocolate manufacturer or your own working habits.
The GOLD and SILVER lines offer extremely precise tempering, perfectly suited to the needs of most artisan chocolatiers.
For high-volume production, the CRYSTAL line takes things a step further with its continuous tempering process: the chocolate is continuously decrystallized and recrystallized, allowing the tank to be refilled without interrupting production and ensuring consistent quality for several hours.
💡 A good tempering system doesn’t just make a chocolatier’s job easier—above all, it ensures consistent results, day after day, regardless of production volume.
5. A great machine is good. A great coating is even better!
A high-performance chocolate enrober is about more than just its production capacity. What really makes a difference on a day-to-day basis is the precision of the settings and the quality of the resulting coating.
All of our tempering and enrobing machines are designed to provide extremely precise control over the enrobing process. In particular, they are equipped with:
- ⚙️ Independent motors for the tail trimmer, ensuring a clean and even finish;
- 👏 an adjustable tapping system to remove excess chocolate depending on the type of product;
- 🎛️ Numerous adjustment settings that allow for precise adjustment of the coating thickness, conveyor speed, and the machine’s various components.
This ensures a uniform chocolate coating, a precisely controlled thickness, a smooth finish, and consistent quality—whether you’re making pralines, truffles, orangettes, cookies, or other specialties.
Because in chocolate making, it’s the fine-tuning that turns a good machine into an excellent chocolate enrober.
6. A versatile chocolate machine: enrober and molding machine
When you invest in a chocolate enrober, you’re looking for a machine that can meet your needs today… and those of tomorrow as well.
That is why our tempering and enrobing machines have been designed as true multifunctional chocolate machines.
In their standard configuration, they allow you to:
- 🍫 a full coating;
- ⬇️ bottoming (coating the base only);
- ◐ a half-coating;
- ✨ Various chocolate designs and finishes.
One machine, multiple applications: coating, molding, bottoming, and decoration. This scalable design allows you to expand your production without having to invest in multiple pieces of equipment right away.
With the optional dosing head, your chocolate enrober also becomes a chocolate molding machine. You can then precisely dispense chocolate into your molds to make chocolate bars, chocolates, hollow figures, and other specialty items.
The result: a more versatile machine, a better return on investment, and chocolate-making equipment capable of supporting your company’s growth.
Key Considerations Before Investing in a Chocolate Coater
The best choice is the one that best suits your production, your products, and your development goals.
Before investing, always check:
✅ tank capacity;
✅ conveyor belt width;
✅ production output;
✅ tempering precision;
✅ coating quality;
✅ machine versatility;
For several decades, SAVY HACOS has been designing and manufacturing professional tempering machines, chocolate enrobers, and molding machines in France for artisan chocolatiers. These high-performance, scalable machines are designed to produce perfectly tempered and perfectly enrobed chocolate.
