Product
This Starter enrobing setup combines the BETEC MBE 35-300 wheel machine with a TOC take-off conveyor for coating products with chocolate, compound chocolate or other suitable coating masses, such as fruit coulis.
The wheel machine is easy to clean and can be used with an enrobing belt or vibrating table for enrobing and manual moulding. You temper the chocolate manually; compound masses that do not require tempering are brought to the specified processing temperature.
Which products can you enrobe or mould with the MBE 35-300?
With the enrobing belt or vibrating table, you can, among other things:
- Enrobe pralines and cut centres with chocolate.
- Coat biscuits, waffles and other snacks with chocolate or a suitable compound coating.
- Coat suitable products with fruit coulis or another mass that can be processed with this version of the machine.
- Fill polycarbonate moulds and suitable blister moulds for manual moulding.
- Produce hollow chocolate figures using suitable chocolate moulds.
- Carry out manual dipping for smaller batches and artisan finishes.
The suitability of a coating mass depends, among other things, on its fluidity and processing temperature. We will be happy to advise you based on your product and raw material.
Which machines are included in this enrobing setup?
The enrobing setup shown comprises:
- Wheel machine with enrobing belt for chocolate, compound and other suitable coating masses → MBE 35-300
- Take-off conveyor → TOC-...-1500
- Vibrating table
Optional additions:
Price and contents of the MBE 35-300 enrobing package
The stated price is for the configuration shown in the image and described in this package. Transport, installation, commissioning, training and any additional options are not included.
Depending on your location, the complexity of the installation and the options selected, we will be happy to prepare a specific total price tailored to your requirements.
Compare other Starter enrobing packages
Discover other Starter enrobing packages and compare which setup best suits your products, working method and desired level of automation.
Production capacity of the MBE 35-300 enrobing setup
± 15 to 60 kg/hour
(depending on the product, coating mass and coating consumption)
From chocolate or compound mass to an enrobed finished product
- Preparing the mass in the tank
The mass is heated in the tank and mixed evenly by the agitator. For chocolate, first melt the chocolate, then lower the tank temperature setting and add chocolate callets or small pieces of tempered chocolate. As the mass is mixed, these gradually melt and the mass cools further. This starts the pre-crystallisation process.
For compound masses that do not require tempering, bring the mass to the processing temperature specified by the raw material supplier. - Circulating the mass with the wheel
The rotating wheel carries the mass up from the tank. A scraper scoop scrapes it off the wheel and collects it for feeding to the enrobing zone. The wheel thus provides circulation in addition to the mixing action of the agitator in the tank. - Feeding and enrobing products
You place the products manually on the infeed belt. The enrobing belt carries them through the coating zone, where they are coated with the prepared mass. - Transferring coated products to the take-off conveyor
The coated products are transferred from the enrobing belt to the TOC take-off conveyor. - Allowing products to set or processing them further
You remove the products manually from the take-off conveyor. Chocolate products are transferred to a suitable cooling unit to allow the chocolate layer to set. For other coating masses, adapt the subsequent processing to the raw material used.
During production, continue to monitor the temperature and fluidity of the mass and adjust them where necessary. For chocolate, also check the temper. Manually tempered chocolate can thicken over time as further crystals form. Adjusting the tank temperature setting then helps to keep the chocolate workable.
Manual tempering requires chocolate knowledge and experience: among other things, you assess how the chocolate moves and flows and make adjustments accordingly.
The benefits of enrobing with an MBE wheel machine
- Easy cleaning thanks to a readily accessible tank
Once the wheel and agitator have been removed, the tank is readily accessible for thorough scraping and cleaning. There are no internal chocolate pipes or pump circuits to make cleaning more difficult. - Changing chocolate type or coating mass with limited product loss
You can carefully scrape the remaining mass out of the tank, leaving little product behind. This limits product loss and mixing when switching to a different type of chocolate or coating mass. - Processing compound without unnecessary automatic tempering
For compound masses that do not require tempering, heating and mixing at the correct processing temperature are sufficient. You therefore avoid investing in an integrated automatic tempering unit that you do not need for this application. - Direct control over manual tempering
With conventional chocolate, you monitor pre-crystallisation yourself and adjust the settings to suit the condition of the chocolate. - Enrobing and manual moulding with one core unit
With an enrobing belt or vibrating table, you use the same base machine for two different techniques. This reduces the number of separate machines and the workspace required. - Understanding manual tempering through direct observation
Students and trainees can see the effects of adding callets, mixing and adjusting the temperature directly in the chocolate in the tank.
Enrobing and manual moulding with the same MBE core unit
The MBE core unit can be fitted with an enrobing belt to coat products or with a vibrating table for manually filling and vibrating chocolate moulds.
This gives you one core unit for two different techniques. It limits investment in separate base machines and takes up less workspace than two separate setups.
The available versions and their associated options can be found on the product sheet.
→ View the MBE 35-300 versions
Who is the MBE 35-300 enrobing package suitable for?
This package is particularly suitable for:
- Producers working with compound chocolate who want to heat and process their coating mass without an unnecessary integrated automatic tempering unit.
- Workshops processing suitable fruit coulis or other coating masses that value easy cleaning.
- Chocolatiers who regularly change chocolate type and are looking for a machine that is easy to clean.
- Artisan chocolatiers with knowledge of manual tempering who want to assess and adjust pre-crystallisation themselves.
- Schools and training centres looking to teach the tempering process in practice: from adding callets to recognising and adjusting changes in fluidity.
- Laboratories and product development teams where recipes or masses are changed regularly and the machine needs thorough cleaning between changes.
When processing conventional chocolate, this working method requires knowledge of manual tempering and active adjustments during production. For compound masses that do not require tempering, the focus is on the correct processing temperature and fluidity.
Enrobing with thicker coating masses or coating frozen products?
Would you like to work with highly viscous masses, such as sugar icing, or with frozen products? The larger MBE 80-400 may offer a suitable solution. Depending on the application, it is available with a polycord enrobing belt or a water-heated tank.
→ View the MBE 80-400 for these applications
Advice on an MBE 35-300 enrobing setup for your production
Would you like to know whether this wheel machine suits your products and working method?
Feel free to send us some details or photos of your products, the chocolate, compound or other coating mass you use, and your desired production volume. We will be happy to advise you on a suitable configuration and a specific price tailored to your requirements.
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