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What's more important in terms of capacity for a chocolate enrober? The width of the belt or the size of the working bowl?


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Clay Gordon from FBM S.r.l

The width of the belt (and the speed it runs at) is more important than the size of the working bowl.

IF you can put 1000 pieces per hour through the enrober and each piece requires 10 grams of chocolate, then you only "need" a tempering capacity of 10kg per hour. A continuous temperer with a 7kg working bowl capacity has an hourly tempering capacity of 20kg of chocolate or more and is more than enough to meet the 10kg/hr requirement. There is no reason to purchase (say) a temperer with a 25kg working bowl and a capacity of 100kg per hour - if the width of the belt remains the same as the 7kg machine.

There are other considerations to keep in mind, such as what kind of decoration is done to the pieces after the are enrobed. This will affect the organization of the work and the number of people involved, which will also have an effect on throughput speed.

Your key is to think about the size of the pieces you will be enrobing, how many of them you can fit on the belt at the same time, the amount of chocolate needed for each piece, and the number of pieces per hour. This will give you an indication of the amount of tempered chocolate you need per hour.

Nov 6, 2013

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Kinnek Supplier

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Ray Cote from Aasted

The width of the belt is the most important point. Usually most customers have an issue with length available so the wider you go the shorter the tunnel afterwards. You should consider a continuous tempering machine to supply properly tempered chocolate for production. 

Nov 27, 2013

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Kinnek Supplier

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