500-Word Description of a 200-Type Chocolate Coating Machine A 200-type chocolate coating machine is a versatile and efficient piece of equipment designed for enrobing various confectionery products, such as biscuits, nuts, candies, and baked goods, with a smooth, uniform layer of chocolate or compound coating. This machine is widely used in medium to large-scale chocolate production lines, offering high precision, consistency, and automation to meet industrial demands. Key Features and Components 1. Conveyor System The machine features a stainless steel wire-mesh conveyor belt that transports products through the coating process. The speed is adjustable, allowing precise control over the coating thickness and ensuring even coverage. 2. Chocolate Melting and Tempering Unit Equipped with an integrated tempering system, the machine melts and tempers chocolate to the ideal viscosity and crystallization state. This ensures a glossy finish, crisp snap, and extended shelf life for the coated products. 3. Coating Enrobing Section The enrobing section consists of a chocolate reservoir and a flow-controlled curtain system. The chocolate is evenly poured over the products as they pass beneath, covering all surfaces uniformly. Excess chocolate is collected and recirculated to minimize waste. 4. Cooling Tunnel After coating, products move through a cooling tunnel with adjustable temperature settings. Cold air circulation solidifies the chocolate quickly, preventing smudging or uneven setting. 5. Optional Decoration and Drizzling Some models include attachments for adding decorative patterns, drizzles, or secondary coatings (e.g., white chocolate stripes) to enhance product appeal. 6. User-Friendly Controls The machine is operated via a touchscreen or digital control panel, allowing operators to adjust temperature, conveyor speed, and coating thickness with ease. Technical Specifications - Capacity: Suitable for medium to high production volumes (e.g., 100–500 kg/h, depending on product size). - Power Supply: Typically operates on 380V/50Hz or customizable for regional standards. - Material: Food-grade stainless steel (304 or 316) for hygiene and durability. - Dimensions: Compact design to fit production lines while allowing easy maintenance access. Applications This machine is ideal for: - Enrobing biscuits, wafers, and cookies. - Coating nuts, dried fruits, and cereal bars. - Producing chocolate-covered snacks or premium confectionery. Advantages - Consistency: Delivers uniform coating thickness for professional-quality products. - Efficiency: Automated process reduces labor costs and increases output. - Flexibility: Compatible with dark, milk, white chocolate, or compound coatings. - Hygienic Design: Easy to clean and complies with food safety standards (e.g., HACCP, GMP). Maintenance and Safety - Regular cleaning prevents chocolate residue buildup. - Lubrication of moving parts ensures smooth operation. - Safety features include emergency stop buttons and overheating protection. Conclusion The 200-type chocolate coating machine is a reliable, high-performance solution for confectionery manufacturers seeking to enhance product quality and production efficiency. Its precision, adaptability, and automation make it a valuable asset in modern chocolate processing lines. (Word count: 500)