Many desserts will have a layer of chocolate skin on the surface, and it is not only skill but also precise control of temperature and thickness to make this chocolate coating uniform. Because it is too thick, it will usurp the host's role, and if it is too thin and lacks the satisfying crispy taste, the result will be very different if the temperature is a little higher or lower.

For this reason, more and more bakers began to choose chocolate coating machines—not for the pursuit of speed, but to stabilize the quality of chocolate.

This chocolate coating machine uses automatic constant temperature control to evenly coat the melted chocolate on the surface of the product and blows away the excess slurry through an air knife and then cools to form so as to make the coating uniform in thickness and form a relatively perfect selling phase. Automated equipment is easy to operate.

It is very suitable for small-batch production in small and medium-sized factories, and it will also be a practical existence in bakeries. Of course, it can also be used with cooling tunnels to meet greater output.

The first step is to put the equipment on a stable and dry table and make sure it is well ventilated. Check whether the voltage matches, and make sure there is no water in the melting pot; otherwise, it will affect the fluidity of chocolate and lead to caking.

Step 2: Adjust the settings before use. On the control panel, the melting temperature is set in advance according to the product demand, and the automatic constant temperature function is turned on to ensure that the chocolate always keeps flowing. Adjust the feed control knob to set the speed of chocolate outflow.

Step 3: adjust the position of the plug and the side plate in advance according to the coating type: if the plug is used to block the lower hole and the side plate opens a seam during coating, Remove the plug and seal the side plate when painting; When painting at the same time, the plug is removed and the side plate is opened with a crack. At the same time, adjust the air volume of the air knife to control the strength of blowing away excess chocolate. The speed of the conveyor belt also needs to be set in advance to ensure that the products smoothly pass through the slurry spraying area and the cooling area.

Step 4: After the above settings are completed, pour the chocolate melted in the melting pot into the slurry spraying bucket, and the equipment will automatically operate according to the preset parameters. The product should be drenched with chocolate, then reach the position of the air knife for purging, finally enter the conveyor belt for conveying, and finally be cooled and shaped by the cooling fan.

Prepare in advance: 1) 180g milk 2) 40g of cocoa powder 3) 80g of fine sugar 4) 1 tablet of gelatin. 5) Thermometer 6) cake embryo

Production steps:

1) Bake a Qifeng cake embryo first, put it on the surface, and then put it in the refrigerator for cold storage.

2) Heat the cocoa powder in water until it is completely melted, then add the gelatin tablets soaked in advance and stir well until the temperature drops to about 30 degrees.

3) Pour the warm cocoa pulp directly on the cake surface, and quickly scrape off the excess pulp with a spatula so that the surface naturally forms a smooth mirror effect. In this way, a mirror chocolate cake is ready.

Prepare in advance: 

1) Cocoa cake embryo 2) 2 egg yolks 3) 100g of chocolate 4) whipped cream, 100g 5) 1 tablet of gelatin. 

Production steps: 

1) Cut that cocoa cake embryo baked in advance into three pieces. 

2) Stir the cream, gelatin, and egg yolk until they send to a mousse-like consistency, assemble them with the cake embryo cut into three pieces, and freeze them for 4 hours. 

3) Next, make chocolate noodle sauce, melt the remaining chocolate and whipped cream in water, and then fully stir. 

4) Sprinkle the frozen Mu Si cake with the chocolate shower just made. 

5) Refrigerate for 2 hours, and you can eat it.

Prepare in advance: 1）Guava, watermelon, raisins, etc. 2）Crushed coconut and nuts  3）15 grams of chocolate 

Production steps: 

1) Drain the water after washing the fruit; otherwise, the chocolate will not adhere easily, and then cut it into pieces for later use.
2) Chocolate is melted by waterproof heating. 

3) Put the fruit into a chocolate bowl and evenly wrap it with chocolate paste. 

4) cooling in the refrigerator for one hour. 

5) Sprinkle chopped nuts and coconut on the chocolate surface.

Prepare in advance: 1) original biscuits, 2) 20 grams of chocolate, 3) powdered sugar

Production steps:
1) Put the chocolate in a non-stick pot for heating and melting, and then cool it to 35 degrees.

2) Put the biscuits into the melted chocolate paste and wrap them evenly. 

3) Sprinkle powdered sugar on the chocolate-wrapped cookies with a filter screen and air dry naturally.

Prepare in advance: 1) Nuts 2) 50 grams of dark chocolate 

Production steps: 

1) Roasting cashews and cooling for later use. 

2) The chocolate is heated and melted in the microwave oven. 

3) Put cashews in the melted chocolate syrup. 

4) Evenly wrap the chocolate paste, wait for natural air drying, and then it can be eaten.

If you are making these desserts at home and are not in a hurry, you can satisfy them by hand. But once it is put into the factory for mass production, the manual method can't keep up with it in terms of efficiency and quality. At this time, the used chocolate coating machine will use the chocolate coating machine, and OrangeMech's food machinery can easily handle these problems.

If you want to make chocolate food with uniform coating and stable production and sales, as long as the equipment is selected correctly, these are not problems.

OrangeMech's chocolate coating machine first talks about the technical level. We know that the key to uniform coating is not the chocolate itself but how to make the slurry flow down steadily, attach it evenly, and then blow off the excess slurry neatly. This machine has been carefully considered in temperature control, air knife adjustment, and smooth transition of the conveyor belt, and its operation is not complicated, which can effectively reduce a series of disadvantages brought by manual operation.

Let's talk about after-sales problems. The equipment is not for decoration. Whether it works smoothly or not and whether the problems can be solved are more important than the parameters. OrangeMech provides a full chain service, from installation and debugging to daily use and then to post-maintenance; there are special personnel to follow up. Ensure your shopping experience.

Finally, health and safety. The food industry is most afraid of cleaning dead corners, and stainless steel is not up to standard. This equipment is made of food-grade 304 stainless steel, and there is no gap in structural design that is difficult to clean, which is in line with food safety standards. In addition, it is equipped with an emergency stop button, which makes the universal wheel move conveniently, labor-saving, and peace of mind.

The above five chocolate desserts are not difficult to make. But if you want to make the finished product more stable in appearance, taste, and yield, Orange Mech's chocolate coating machine can help a lot. It can keep the appearance of each batch of products at the same level. 

Whether you want to improve the quality of products or increase the output, this equipment can give you real support, help you bring word of mouth and profit together, and go further on the track of chocolate.