enrobers

An enrober is a type of food processing equipment used to apply a uniform coating, typically chocolate, to products such as candies, biscuits, or fruit centers. Enrobers operate by transporting the product on a moving belt or through a curtain of molten coating. The coating is usually tempered chocolate, though other coatings such as icing or yogurt glaze may be used. The machine either pours or cascades a coating over the product, and a scraper or rotating drum removes excess to achieve a consistent layer. After coating, the enrobed items pass through a cooling section to set the coating before packaging.

Enrobers come in horizontal and vertical configurations, with capacities ranging from small laboratory models to high-output industrial lines. Some systems integrate a chocolate tempering unit, coating curtains, and a cooling tunnel, enabling continuous production. The thickness of the coating is controlled by curtain thickness, belt speed, and the time the product spends under the coating; product size, shape, and surface texture influence the final result. Maintenance features such as easy access for cleaning and hygiene compliance are important in commercial devices.

Applications and products commonly produced with enrobers include chocolate-covered nuts and fruits, pralines, truffles, biscuits, cookies, and novelty confections. They are valued for delivering consistent, reproducible coatings, high production efficiency, and good hygienic standards. Limitations can include higher capital and operating costs compared to simpler dipping methods, as well as suitability constraints for very delicate or irregularly shaped centers.