Operation Specification
Pre-startup Checks
Confirm all food-contact components (304 stainless steel) are clean and residue-free.
Check the coolant level in the cooling system and verify the temperature setting (2–10°C).
Verify conveyor belt tension and ensure the mesh belt is tracking correctly (no deviation).
Operation
Startup Sequence: Activate all electrical heaters&ceramic heaters first. Wait for the temperature to stabilize before starting the enrober.
Speed Adjustment: Adjust the conveyor speed within the range of 2.5–4 m/min via the PLC touch screen (optional) based on product characteristics.
Coating Control:
Regulate the chocolate coating thickness using the air blower and shaker.
The air blower can be adjusted by manaul or frequency inverter depends on different versions of enrober.
The shaker is adjusted by frequency inverter.
When clients chocolate is high viscosity, "Dual Coating + Dual air blower" is an option.
Optional Accessory Usage
Magazine Feeder: Automatically feeds biscuits/wafers onto the coating conveyor. Requires regular cleaning to remove accumulated debris.
Granule Sprinkler: Used for sprinkling sesame seeds/peanut granules onto the product surface.
Depends on different products, this granular sorinkler can be installed after enrober or after cooling tunnel.
Decorator: Applies various ripple patterns onto the product surface. Requires thorough flushing of pipelines after changing chocolate/cream.
Biscuit Turn-over Roller: Enables dual-side coating (first bottom coating → turnover → top coating). Manual intervention is strictly prohibited during operation.
Shutdown Procedure
Shut down the chocolate supply system → keep all electrical heaters&ceramic heaters working → Stop the conveyor belt → Deactivate the cooling system.
Execute the equipment cleaning procedure (refer to the Maintenance section).
