Considering a chocolate enrober machine? Pro chocolatier Simon Knott discusses chocolate enrobing machines and whether it’s a good investment for your business.
A chocolate enrobing machine is a serious piece of chocolate machinery, designed for commercial chocolate production. The purpose of chocolate enrobers is to coat various food items in chocolate, be it candies or pretzels, with a professional finish.
In this comprehensive guide designed for small business owners and managers, professional chocolatier and former confectionary business owner, Simon Knott, discusses the chocolate enrobing machine.
He delves into the mechanics, advantages and disadvantages, financial outlay, and potential ROI of these devices, to help you decide whether it is a worthwhile investment for your business.
If you are considering investing in a chocolate enrobing machine for your business, this guide is for you.
Are you an amateur or hobby chocolatier? If so, chocolate enrobing machines are not your best option. Check out our articles on how to dip chocolates and how to pan chocolate by hand instead.
What is Enrobing, and What are Chocolate Enrobing Machines For?
Enrobing is a confectionary process in which centers are automatically covered with a continuous layer of melted chocolate as they move along a conveyor. Numerous centers, including pralines, wafers, biscuits, candy bars, and nuts, can be used on an enrobing machine.
Using an enrobing machine considerably speeds up the traditional and labor-intensive task of hand-dipping centers. However, the complex design of even entry-level chocolate enrobers means they are an expensive investment. Therefore, before buying, it is best to budget the volume of chocolates you plan on creating and the cash flow generated to ensure you can afford the payments for such a machine going forward.
The Component Processes of a Chocolate Enrober
Simpler chocolate enrobers have standard features:
- a wire mesh belt – to transport the chocolates through the coating process. The belt is constructed of food-grade materials and designed for easy cleaning and maintenance. The speed of the belt through the chocolate curtain governs the thickness of the chocolate in the center.
- a storage tank for the tempered chocolate – ensuring a continuous flow
- a feeding mechanism – to pump the chocolate, creating a curtain through which the centers pass. The chocolate viscosity is adjusted by temperature to also adjust coating thickness. Excess chocolate is recycled back to the storage tank for re-tempering.
- a blower – to remove excess chocolate & ensure surface consistency
- a vibrator – removes trapped air bubbles and evens out the surface finish of the chocolate
- a detailer – decorates each center with a ridge or pattern, a process called stringing
- a cooling tunnel – which varies in length and creates the ideal setting environment for the chocolate to produce a good gloss and temper.
A chocolate enrober accomplishes a sequence of complex processes to ensure the centers are coated with an even, tempered layer of chocolate. Enrobers can often be adapted for centers that need a top or bottom coating or enrobing on all sides.
Numerous centers are ideal for enrobing, but their differing recipes may require a variation of the covering process. For example, a less dense center, such as a wafer, produces a better-enrobed result when submerged in chocolate rather than coated under a chocolate curtain. Often, enrober manufacturers build adaptability into their machine specifications so customers can source a machine for their specific coating requirements.
Innovation in the enrobing market has developed quickly in recent years, especially in the market aimed at smaller producers. Quality enrobers designed as tabletop versions (> 1 m²) are now available and, despite their size, still offer a full range of functions. As machine requirements vary from customer to customer, manufacturers often opt for modular designs, where extra features can be easily bolted onto existing machines. For example, a separate tempering unit can be attached to an enrobing platform.
Recommended Chocolate Enrobing Machines
Below are some reputable chocolate enrober machine brands and models suitable for small-medium scale commercial production. These will give you an indication of the actual price you should expect to pay, if you are thinking about one of these machines. With the cheapest model starting at around $14,000 USD, careful consideration before buying is paramount.
- Available in: United States
- Key Specifications: 15 kg chocolate capacity in enrobing configuration
- Indicative Price: $14,039.00
AMC Chocolate Enrobing Machine
- Available in: United States
- Key Specifications: 15.7″ Belt Width
- Indicative Price: $14,020.27
ChocMa base model E220A Chocolate Enrober
- Available in: Australia
- Indicative Price: AUD$23,750.00
Chocolate World Enrober – M1300
- Available in: Australia
- Indicative Price: POA
ChocoMa – Table Top Chocolate Enrober
- Available in: United Kingdom, Europe
- Key Specifications: Enrobing belt 220 mm wide
- Indicative Price: £12.639.00
- Available in: United Kingdom, Europe
- Key Specifications: Enrober with Temperer and 120 mm wide enrobing belt
- Indicative Price: £11,465.00
Are Chocolate Enrobing Machines a Good Investment?
Despite the high initial cost of a chocolate enrober, the main benefits of a chocolate enrobing machine to consider are:
Labor-saving costs
Hand-dipping chocolates and centers is very labor-intensive, as the process cannot be scaled up manually. Once set up, an enrobing machine will easily outperform hand-only dipping.
Improved production and less wastage
An enrobing chocolate machine’s improved production capability easily accommodates larger orders, thereby generating more profit. Most enrobers are also designed to be easy to clean after production, keeping down staff costs and ensuring minimal chocolate wastage.
Better quality control
An enrober will produce a much more even finish on chocolates compared to hand-dipped items. It’s important to reflect on your company vision. Would you prefer a smaller-scale artisan production with a hand-crafted finish or expand to more efficient commercial production with slightly less individuality?
Chocolate Enrober Buying Considerations
Budget
Make realistic calculations on the increased revenue you can achieve using an enrober. Test the water with existing customers to determine the potential increase in orders they may be prepared to make. This will produce a realistic idea of your increased revenue and spending power.
Speak to several sellers of new and used enrobing equipment. Consider their reputation, their experience in the industry, and online reviews. Ask for exact quotes on how the machine can be paid for. How does their finance compare to the general market or your bank? Is leasing an option? No ideal solution fits everyone; however, your optimum way forward will gradually emerge as you research and understand your company’s situation and goals.
It’s also important how you pay for chocolate enrobing machines. Do you really need to buy a new model, or would a well-used machine better suit your needs? Could you pay an equipment engineer to check over a less expensive used machine to ensure it still has a good working life? When looking for an enrober, strike a balance between affordability and durability.
The Potential Return on Investment
You can implement several initiatives to maximize the return on investment of your enrobing machine:
Staff Training
Well-trained employees will operate confectionery equipment to its full potential, saving wage costs, reducing downtime due to errors, and reducing ingredient waste.
Maintenance and Servicing
Treat servicing as a necessity rather than an occasional luxury. Equipment will perform better, last considerably longer, and have less downtime due to breakdowns.
Keep on top of your Market
Keep updated about innovations and developments in enrobing. It’s a fast-moving market, so regularly review your equipment and check if innovations could improve your production.
Is There a Right Time to Buy Chocolate Enrobing Machines?
No business grows linearly; most companies expand gradually in steps as new opportunities arise, and occasional setbacks must be overcome. When deciding to make a larger investment, such as for an enrober, it’s essential to quantify the limitations you’re experiencing in not having an enrober. For example, if you must repeatedly turn down orders because they are beyond your current capacity, then the case for investing in an enrober is more compelling. Conversely, if your current orders mean your enrober is only likely to be used a couple of times a month, the higher monthly costs are difficult to justify.
