Enrobing Lines: Custom Solutions for Coating Your Products

If you're looking for a reliable way to coat products with chocolate, glaze, or other viscous mixtures, an enrobing line offers the perfect solution. Whether it's real chocolate, compound, fruit coulis, or sugar glaze – with the right configuration, every part of the system can be adapted to your production.

For a perfect finish with chocolate, glaze, or other coatings

Each line is fully custom-built, with careful attention to your desired capacity, level of automation, and the properties of your product. This guarantees a consistent finish, an efficient workflow, and a final result that meets the highest standards – both visually and in terms of quality.

Our Range: From Compact Installations to Industrial Enrobing Lines

Small and Simple Enrobing Setups for Artisanal Production

Sometimes a simple setup is all you need to neatly and evenly coat your products with chocolate. Take, for example, a compact wheel machine from the MBE series, equipped with a discharge or take-off conveyor.

In this type of machine, chocolate is applied by a curtain tray, which is continuously fed by a rotating wheel. An integrated wheel scraper ensures smooth chocolate flow without waste. Thanks to this smart design, the machine is not only functional but also exceptionally easy to clean – ideal for those who want to work efficiently in a smaller production environment.

Advantages of a Wheel Machine (MBE Series)

A wheel machine combines simplicity with flexibility. Thanks to its clever design, it’s ideal for small to medium volumes and quick product changeovers. Some key advantages:

• Easy to clean: All parts are easily accessible and simple to disassemble, making cleaning quick and efficient.
• Heating options tailored to your application: If you’re working with frozen products, a water-heated tank with high thermal retention is ideal. If you work with real chocolate and need to temper it, an electrically heated tank is the better choice. In this case, only the stainless steel tank wall is heated, which cools down quickly once the temperature is lowered – a must for proper tempering. A water jacket retains heat longer, making cooling too slow.

Advanced Solutions: Enrobing Setups with Tempering Machines

For those seeking efficient and fully automatic tempering as a feed for the enrobing belt, multiple solutions exist – tailored to the desired capacity.

For smaller productions, the MT series tempering machines (15 kg to 80 kg) are ideally suited, equipped with an enrobing belt and a take-off conveyor. This configuration offers an optimal balance between compactness, ease of use, and precise temperature control.

If more capacity is required, the ATE series models (80 kg to 120 kg) are an excellent choice. Just like the MTE series, these machines take over the entire tempering process automatically and provide a continuous supply of tempered chocolate – ideal for larger artisanal and semi-industrial applications.

For larger or more complex setups, industrial enrobing machines are used in combination with separate tempering units. This way, you maintain maximum control and capacity throughout the entire chocolate processing line.

Discharge Belts: Efficient Product Outfeed After Enrobing

After enrobing, it’s important that the products have enough time to crystallize properly. They cannot be removed from the enrobing belt immediately. That’s why the standard setup includes a 1.5-meter discharge belt, driven by the grill belt of the enrobing machine. For longer setups or specific configurations, the belt can also be powered by a separate motor.

How does a take-off conveyorwork?
The enrobed products land on a sheet of crystallization paper, which is automatically carried along by the discharge belt. At the end of the belt, the operator can slide an aluminum plate underneath the paper and cut it off. The plate with the products is then placed into a rack, which goes into a cooling room to complete the chocolate hardening process.

This method may be a bit more labor-intensive, but it offers an affordable and practical solution for those who want to start enrobing small volumes in a simple way.

Integration of Cooling Tunnels for Efficient Finishing

For those looking to streamline their enrobing process, integrating a cooling tunnel is the best choice. This extension increases efficiency and reduces the number of manual steps after enrobing.

Advantages of a cooling tunnel:

• Automatic flow: Products go directly from the enrobing belt into the cooling system – no manual handling required.
• No more paper rolls needed: Because the products transfer directly from the grill belt to the cooling tunnel belt, both waste and cost are reduced.
• Ready for packaging: After cooling, products can be removed and packaged immediately – no extra steps or waiting time.

The Importance of Cooling Time When Working with Real Chocolate
When working with real chocolate, correct cooling time is essential for a stable final result. To ensure complete crystallization, products typically need to remain in the cooling tunnel for 8 to 12 minutes. The exact tunnel length is adapted to the desired speed and production capacity.

This makes the cooling tunnel a perfect link between enrobing and packaging – fully integrated into your production line.

Smart Extensions and Modular Options for Efficient Chocolate Processing

Automatic Cutting Machines for Structured Processing of Cut Pralines

For those producing pralines that are first cut into blocks, an automated cutting solution offers significant advantages. The GDC cutting machine is specially designed to precisely cut praline blocks, after which the pieces are automatically placed on the infeed belt of the enrobing machine.

Thanks to staggered positioning, the pralines are always aligned correctly for a consistent and clean finish during enrobing.

An additional advantage is that each cut piece has exactly the same size. This not only ensures a uniform coating result, but also creates a clean, professional presentation in-store or in packaging. Moreover, cutting waste is significantly reduced compared to manual techniques such as a hand cutting frame – increasing both efficiency and yield.

The result? A uniform end product, fewer manual operations, and a smoother production process with significant time savings and less waste.

Decoration Machines for the Finishing Touch

Decoration makes the difference between a good product and one that truly stands out. That’s why various decoration machines are available, which can be effortlessly integrated into your enrobing line. They add an extra dimension – both in terms of flavor experience and visual appeal, whether it’s delicate chocolate lines or crispy toppings.

All machines are equipped with advanced communication ports and work seamlessly with the rest of the line. This allows you to perfectly align your entire production flow with your product and desired outcome.

Decoration Before the Cooling Tunnel
Decoration is the final step, applied just before the products enter the cooling tunnel. Several types are available:

Granulate Decoration Machines:

 

• Drum Decorator – For an even coating with crunchy granulate pieces.
• Sprinkler ‘Rainfall’ – Gently spreads light and delicate toppings evenly across the surface.
• Multi Granulate Decorator – Combines drum and sprinkler techniques for maximum versatility.
• Precision Decorator – Deposits accurately measured amounts of granulate on predefined zones.

Chocolate Decoration Machines:

Our chocolate stringers create elegant lines along the length of the product.
They are equipped with a heated chocolate tank and an automatic cleaning system, ensuring consistent, hassle-free performance.

The LD1-500 applies perfectly dosed chocolate lines across the full width of the product. Straight or diagonal, symmetrical or playful, in fixed patterns or with an artisanal look – this machine masters every style and is ideal for pralines, cookies, pastries, and other fine creations.

All decoration machines are designed for ease of use, quick cleaning, and a visually striking finish that helps your product stand out on the shelf.

Truffle tables and cocoa powder machines for a perfect finish

In truffle production, a uniform coating is essential. At the end of the enrobing belt, a truffle station is placed, with a rotating table filled with cocoa powder or chocolate flakes underneath. Thanks to the table’s motion, freshly enrobed truffles roll into a fresh coating bed – ensuring a consistent appearance and texture.

For higher volumes, the CPM 800 offers an automated solution that simplifies and speeds up truffle dusting. Ideal for those aiming for consistent quality at larger scales, without compromising on finish or output.

Your product is unique – and your enrobing solution should be too.

Enrobing Frozen Products

When enrobing frozen products – such as ice cream cakes, ice cream pralines, or ice truffles – a customized solution is required. Due to the extreme cold, it's essential that the chocolate maintains a constant temperature. That’s why these setups always use a water-heated chocolate tank, which ensures a stable heat buffer.

The enrobing belt is also adapted to guarantee a seamless and even coating of the ice products.

In compact systems, chocolate is usually supplied via a rotating wheel. In larger setups, lobe pumps are used to transfer the chocolate to the curtain tray of the enrobing belt. These methods are not only more efficient, but also allow for quick and thorough cleaning – which is crucial when working with ice cream and other frozen products.

Coating Donuts with Customized Enrobing Technique

Donuts and other high-fat products present specific challenges for the enrobing process. Due to their higher fat content, it's crucial to ensure optimal adhesion of the chocolate or coating.

That’s why the enrobing belt is adapted with a specially designed curtain and bottom bath, ensuring the coating is evenly distributed and properly bonded – without interruptions or loss of quality.

This solution ensures a consistent final result, even with more demanding product types such as donuts, beignets, or high-fat pastries.

Polycord Enrobing Belt with Scraping Function for Sugar Coatings

Anyone working with sticky masses like sugar coatings or glazes (sugar icing) knows that a standard enrobing or wire mesh belt can quickly become clogged – leading to unwanted buildup, potential damage to the machine, and production downtime.

For these applications, polycord enrobing belts are available, equipped with plastic cords instead of a wire mesh. These cords transport the products under the coating curtain and are cleaned on the return side by integrated scrapers. This ensures they arrive clean again at the infeed.

Thanks to this smart scraping function, sugar residues do not stick, resulting in smoother and more stable production. You avoid overload, extend the lifespan of your equipment, and maintain consistent product quality – even in the most challenging applications.

A smart solution for efficient production with sticky coatings, in both artisanal and industrial environments.

Efficient Feeding Solutions for Repetitive Product Shapes

Do you work with products of uniform size such as cookies, waffles, muesli bars or protein bars? Then it’s worth equipping your enrobing line with a feeding system or inliner. These machines ensure controlled infeed, placing each product at the correct distance from the next.

This prevents products from colliding or overlapping, allowing the chocolate to flow freely on all sides – which is crucial for a smooth and even coating.

Proper alignment at the start of the line makes all the difference – both in terms of the appearance of your final product and the efficiency of the rest of the process.

Betec: Your Partner in Chocolate Processing and Enrobing Lines

Whether you're an artisan chocolatier or working in an industrial environment – when it comes to coating chocolate products, one thing matters most: a line that does exactly what you need. With years of experience and a wide range of modular and fully automated solutions, Betec always provides a tailor-made answer.

From compact enrobing machines to complete production lines with melting tanks, inliners, decoration modules, cooling, and transport – everything is tailored to your workflow, capacity, and end product.

A well-functioning system is not just about technology, but about a partner who thinks with you, makes adjustments where needed, and consistently delivers quality. That’s our strength.

Discover how we can optimize your production process – with machines that perform reliably, offer flexible use, and deliver a consistent end result.

Browse through our online catalog or contact us for a free custom quote.
Choose Betec. For reliable performance, smart solutions, and chocolate products that truly stand out.

Frequently Asked Questions about Enrobing Lines

1. What’s the difference between a basic and an automated enrobing setup?
A basic setup typically consists of an enrobing machine and an outfeed conveyor for manual product removal. Automated setups include additional modules like infeed systems, cooling tunnels, decoration units or automatic cutting systems. This increases output, reduces workload and improves product consistency.

2. Can I start small and expand later?
Absolutely. Our systems are modular. You can start with a compact solution – for example a tempering machine with an enrobing and outfeed belt – and later add a cooling tunnel, decorating unit, cutting module or conveyor to the packaging zone. Upgrading to higher capacity is also possible.

3. What is the ideal cooling time for real chocolate products?
To ensure proper crystallisation, products should cool for 8 to 12 minutes after enrobing. The exact tunnel length depends on your desired production speed and output. We’ll help you determine the right dimensions for your setup.

4. Can I use sugar glaze or other sticky coatings?
Yes. For sugar glazes or icing (such as sugar icing), we recommend polycord enrobing belts with integrated scrapers. These keep the transport band clean so you can run continuously – even with sticky coatings.

5. Is it possible to enrobe frozen products like ice pralines or ice cakes?
Definitely. For frozen products, we always use water-heated chocolate tanks, which ensure a stable thermal buffer. The enrobing belt is specially adapted to guarantee even coverage at low temperatures. These machines are also designed for fast, easy cleaning – crucial when working with frozen products.

6. How can I integrate decoration into my enrobing line?
Decoration is usually added just before the cooling tunnel. You can choose between granular toppings (using drum decorators or sprinklers) or chocolate striping with a stringer or decorating nozzle. Both are easy to integrate and enhance the product’s appearance.

7. Can I automatically load my enrobing line?
Yes. When enrobing ganache pralines, you can use an automatic cutting machine. It cuts the ganache blocks and places them in staggered rows on the infeed belt.
If you work with consistent shapes, an inliner can automatically space and position the products correctly – ensuring optimal loading and perfect coating.

8. Do you provide installation support?
Yes. We take care of the installation, startup and adjustment to your specific products. During commissioning, we offer hands-on training on use, settings and maintenance. After delivery, we remain available for support – helping you get the most out of your investment, now and in the future.