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ICBELT TOP

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220 V

45 kg

0.2 kW

115 x 47 x 50h cm

22 cm

ENROBING MACHINE FOR CHOCOTEMPER TOP 11

ICBELT TOP IS A HIGHLY VERSATILE, COMPACT ENROBING MACHINE.

Three sections combined in a compact device: a loading area, a coating area with a blowing, vibrating and finishing system, and an unloading area with a removable tray. Two accessories available: partial coater and coater of the bottom side of the product.

MACHINE SPECIFICATIONS:

  • Voltage: 220/240 V
  • Power: 0.2 kW
  • Weight: 45 kg
  • Dimensions: 115x47x50h cm
  • Speed: 270 cm/min
  • Code: 14.1.EBTOP
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COCOTEMPER TOP 11

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110/220 V

63 kg

1.75 kW

55 x 50 x 72h cm

11 kg

ICBELT- THE ENROBING BELT FOR CHOCOTEMPER

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220 V

73 kg

0.95 kW

179 x 55 x 115h cm

22 cm

The chocolate tempering machines CHOCOTEMPER (12, 24, Q30, Q40 and Q50) can be supplied with ICBELT, an adjustable speed enrobing belt, suitable for coating pastries and pralines, divided into 3 sections.

First section:

Loading area. It can be stopped to place on it the products to be enrobed.

Second Section:

Enrobing area. Products are coated with chocolate.

  • Vibrating and blowing system. Adjustable intensity and temperature. Removes excess chocolate and makes it simple to clean the metal mesh.
  • Smear-cutting device with adjustable speed and direction of rotation to give the final touch to any kind of product.
  • 2 accessories available: Partial coater and coater of the bottom side of the product.

Third section:

Enrobing area. Products are coated with chocolate.

ICBELT - TOP TRUFFLE

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220 V

25 kg

0.24 kW

105 cm

80 cm

22 cm

TOP TRUFFLE is the enrobing belt to coat truffles compatible with CHOCOTEMPER (12, 24, Q30, Q40 and Q50).

It is divided into 3 sections:

  • First section: loading area where products are placed before the coating step.
  • Second section: enrobing area where the products are coated with chocolate coming from the tempering machine. A dedicated roll coats the bottom side of products while the vibrating mechanism removes any excess chocolate.
  • Third section: trimming section. The already chocolate-coated products fall into a rotary dish with powder cocoa, chocolate flakes, ground almonds and nuts to make the truffles.
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