A wide range of centers

• Dried fruits, seeds, nuts...
• Toffees, caramels, liquorices…
• Biscuits, extruded products
• Fondants A wide range of coatings
• Any type of chocolate, plain, milk, white
• Compounds and yogurt
• Equipment designed to work with a wide range of temperatures, fat concentrations and viscosities
• Same equipment will allow chocolate coating and varnishing during one batch DRUM DESIGN Shallow bed depth
• Elongated drum shape for lower bed depth
• Careful handling of fragile products
• Better mixing
• Better exposure to ventilation and spraying Mixing baffles
• Various materials, sizes, angles according to your products USEFUL VOLUME BATCH SIZE DIAMETER LENGTH PRODUCT BED DEPTH 329 Liters 100-250 kg 1400 mm 940 mm LOGIC 357 mm CHOCOLATE SPRAYING Chocolate dosing and spraying • High accuracy and consistency, with pressure pump and optional massic flowmeter
• Motorized filter
• Double jacketed networks
•Spraybar extraction for easy maintenance Chocolate spray guns
• Hot jacket water and air spray system to give fine droplets
• Over-wetting at end of the process for smoothing