Technique: Enrobers

An enrobing line is the heart of most artisan confectioners’ production facilities; without this vital piece of equipment, it would simply not be possible to produce enough enrobed chocolates for the confectioner’s output to be economically viable. An enrobing line represents a substantial investment, and there are several brands and models with various features from which the artisan confectioner may choose. Among the factors influencing the choice of enrobers, potential output is of prime consideration. An enrober that is too small for current and future needs will create a bottleneck in production. Buying an enrober that is too large is a waste of both money and space. The potential output of an enrober is based on two factors: the width of the belt, and the length of the cooling tunnel.