A wide range of centers

• Dried fruits, seeds, nuts...
• Toffees, caramels, liquorices…
• Biscuits, extruded products
• Fondants A wide range of coatings
• Any type of chocolate, plain, milk, white
• Compounds and yogurt
• Equipment designed to work with a wide range of temperatures, fat concentrations and viscosities
• Same equipment will allow chocolate coating and varnishing during one batch

Shallow bed depth
• Elongated drum shape for lower bed depth
• Careful handling of fragile products
• Better mixing
• Better exposure to ventilation and spraying

Chocolate storage
• Modular custom design
• Double jacketed tanks with stirrer and level control
• Use of melted chocolate, no need to temper Chocolate dosing and spraying
• High accuracy and consistency, with pressure pump and optional massic flowmeter
• Motorized filter
• Double jacketed networks
• Spraybar extraction for easy maintenance