coat and pour

Our smallest model the 120mm enrobing machine has a capacity of 15 kg chocolate and will be delivered as table model. The standard model is equipped with a removable 1 meter take-off-table to set up the enrobed goods on paper and it is equipped with a pouring device for filling chocolate into chocolate moulds

Pastries of all kinds and small cakes up to a height of approximately 5 cm, as well as cream cheese and for example dates can be enrobed with chocolate coating, fudge, sugar icing or glaze. The machine normally runs at a belt speed between 0.5 and 2 m per minute, the belt speed is infinitely variable. The so-called evener cylinder which is mounted at the end of the belt prevents the coating from producing threads. All parts of the machine are designed to be very easy to clean, extremely robust and user friendly. Total enrobing, bottom enrobing, combined bottom, side and partial enrobing are possible. The exact chocolate temperature is controlled via an extremely sensitive digital thermostat with a one-tenth centigrade scale. Heating is achieved via a built-in fully electronic air circulation system. Two thermostats allow for a standby mode and a production mode. The belt, the chocolate wheel, and the chocolate tank are easily replaceable.

The entire machine is made out of stainless steel.

The 220 mm or 320 mm enrobing machine has a capacity of 20 kg or 30 kg which can be expanded to 60 kg or 90 kg of dissolved chocolate by means of two under-mounted, heated troughs. The enrobing machine is movable and suitable for all enrobing jobs.

Pastries of all kinds and cakes up to a height of approximately 12 cm, as well as cream cheese and for example dates can be enrobed with chocolate coating, fudge, sugar icing or glaze. The machine normally runs at a belt speed between 0.5 and 4 m per minute, the belt speed is infinitely variable. The so-called evener cylinder which is mounted at the end of the belt prevents the coating from producing threads. All parts of the machine are designed to be very easy to clean, extremely robust and user friendly.

Total enrobing, bottom enrobing, combined bottom, side and partial enrobing are possible. The exact chocolate temperature is controlled via an extremely sensitive digital thermostat with a one-tenth centigrade scale. Heating is achieved via a built-in fully electronic air circulation system. Two thermostats allow for a standby mode and a production mode. The belt, the chocolate wheel, and the chocolate tank are easily replaceable. The machines are supplied according to specific customer needs either with short take-off tables and paper, special take-off tables with photo eye (stop-and-go for batch working) or with a cooling tunnel. Furthermore, specific additional devices like truffle belts with additional heating, powder truffle tables, vibrating tables, and special belts for ginger bread are available.

The very good insulation of the machine minimizes loss of heat. The removable chocolate tank is equipped with a drain cock to facilitate cleaning of the machine, change of chocolate, and also the removal of the tanks for thorough cleaning.

The foldaway clutch safely connects the enrobing machine or the cooling tunnel with the takeoff belt, so that the enrobing machine does not move and the transfer between the transport belt remains constant even if the floor is uneven.

The entire machine is made out of stainless steel.

The 420 mm enrobing machine has a capacity of approx. 30 kg, which can be expanded to 90 kg of dissolved chocolate by means of two under-mounted, heated troughs. The enrobing machine is movable and suitable for all enrobing jobs.

Pastries of all kinds and cakes up to a height of approximately 12 cm, as well as cream cheese and for example dates can be enrobed with chocolate coating, fudge, sugar icing or glaze. The machine normally runs at a belt speed between 0.5 and 4 m per minute, the belt speed is infinitely variable. The so-called evener cylinder which is mounted at the end of the belt prevents the coating from producing threads. All parts of the machine are designed to be very easy to clean, extremely robust and user friendly. Total enrobing, bottom enrobing, combined bottom, side and partial enrobing are possible.

The exact chocolate temperature is controlled via an extremely sensitive digital thermostat with a onetenth centigrade scale. Heating is achieved via a built-in fully electronic air circulation system. Two thermostats allow for a standby mode and a production mode.

The belt, the chocolate wheel, and the chocolate tank are easily replaceable. The machines are supplied according to specific customer needs either with short take-off tables and paper, special take-off tables with photo eye (stop-and-go for batch working) or with a cooling tunnel.

Furthermore, specific additional devices like truffle belts with additional heating, powder truffle tables, vibrating tables, and special belts for ginger bread are available.

The very good insulation of the machine minimizes loss of heat. The removable chocolate tank is equipped with a drain cock to facilitate cleaning of the machine, change of chocolate, and also the removal of the tanks for thorough cleaning.

The foldaway clutch safely connects the enrobing machine or the cooling tunnel with the take-off belt, so that the enrobing machine does not move and the transfer between the transport belt remains constant even if the floor is uneven.

The entire machine is made out of stainless steel.

is based on the proven and tested Dedy enrobing machine and is available with capacities of 20 kg or 30 kg. The tank can also be removed and is equipped with a drain cock. This facilitates thorough cleaning and easy change of chocolate colour. The speed of the chocolate wheel allows to adjust the chocolate output in an infinitely steplessy way. Heating of the chocolate is done via a built-in fully electronic air circulation system.

The machine works with two very exact digital thermostats, one of them controls the melting of the chocolate in standby mode and the other monitors the temperature in production mode.

It is also possible to connect a Dedy vibration table directly to the machine.

Another available option is upgrading the moulding machine to a full-scale Dedy enrobing machine at a later date (at the Dedy Factory in Germany).

is a smaller table model with a capacity of about 23 kg chocolate. It is the ideal moulding machine for making chocolates, bars, hollow figures, for tempering and for day-to-day needs in confectioneries and bakeries. With this machine, it is also possible to adjust the output of the chocolate by changing the speed of the chocolate wheel.

The tank is removable. The machine is fitted with a beautifully designed, practical housing which can be closed completely. Heating of the chocolate is done via a built-in fully electronic air circulation system. The machine also works with two very exact digital thermostats, one of them controls the melting of the chocolate in standby mode and the other monitors the temperature in production mode.

The Dedy Vibration Table is the perfect addition to this device.