Line for glazing and decorating confectionery products

Decorated and glazed products allow you to give even better taste, but also greatly embellish the finished product. The most common products for glazing products are confectionery and chocolate glaze. Chocolate enrobing very common today. Enrobing chocolates, fruit chocolate dipping can be performed in any particular part or completely. You can also apply different patterns with defined parameters that you set on the dosing unit.

But it should be noted that chocolate glaze must be performed on special equipment, which is the line of glazing.

Using the line icing can be carried out glazing of fruit, candy, cookies and other products. With chocolate enrobing, the product is much tastier, and prettier in appearance. Dipping fruits and other products is a multistep process.

The glaze composition can be used cocoa or substitutes. The choice depends on the prices of raw materials. Coating line includes: glutinous machine with optional unit decoration, the conveyor of the cooling bath and roll-out intended for the melting of the glaze.

Now we shall describe in detail the constituent elements of the line of glazing.

1. Machine for coating with the roll-out of bath MG – this is perhaps one of the most important constituent elements of the coating line. With the use of this machine you can perform the chocolate glaze and glaze and glaze. This machine is used for mechanization of enrobing chocolates and various confections chocolate icing. If an electronic regulator is provided by the job to the required temperature and maintain it at the required level and control.

2. The cooling conveyor is also an important part of the line of glazing. This equipment is used to automate the cooling of glazed confectionery products in various enterprises of the food industry. The principle of operation is that the conveyor is driven with a motor and reducer, variable frequency drive is used for smooth change of speed. On the conveyor fit products are designed for cooling, then it goes into a special working area of the unit cooler. A conveyor carries the cooled items on the table collecting finished product.

3. The third part of the line coating is a heat shrink packaging machine TPTS-550. Without this device it is also impossible dipping fruit and other products. It is used for packaging of different products in a special shrink-wrap. This makes it possible to produce packaging of a large range of products: sugar, cereals, candy, bread, canned food, biscuits, beer, water, ravioli, prepared foods and much more. The main advantage of TPC-550, the obvious is the versatility of this equipment.

Thus, summarizing the above, we note that the line coating is intended for coating fruits, chocolates, cookies and various confections. One of the most popular types now is the chocolate icing. In order to acquire high-quality equipment for enrobing candy, pastry, please contact our company.