More than forty years of experience in building plants for the confectionery industry have come together in a new enrobing machine. It is designed for superior hygiene, built on a robust stainless steel structure, managed by PLC control with remote maintenance and fully integrated with decorating systems.
In production lines for chocolate-coated biscuits, snacks, bakery products and seasonal specialities, the enrobing machine is the heart of the process. It determines how even the coating is, how the finished product looks, how the chocolate mass is handled and, ultimately, how efficient the whole line is.
That is why Bartom, part of the Dal Cin Group, has designed and developed a new enrobing machine. The goal was to solve the most common challenges of enrobing: uneven coating, complex chocolate handling, slow product changeovers and machine downtime. The new design answers them with a more hygienic construction, more advanced automation and closer integration with the rest of the line.
A tailor-made project, like every Bartom plant
Every Bartom machine is built to fit the customer’s specific production process, and the new enrobing machine follows the same philosophy. The belt width can be customised. The machine can work with a single or double chocolate curtain and perform partial or full enrobing on biscuits, snacks, cakes and seasonal products.
The project started by listening to the people who work on enrobing lines every day: operators, production managers and maintenance technicians. Their needs were clear: faster cleaning, simpler maintenance, a stable and repeatable process, lower energy consumption and the ability to integrate enrobing with the following stages, starting with decoration
Hygienic design with no dead zones
Hygiene was the top priority of the design. The new machine features a hygienic design with no dead zones: smooth surfaces, rounded joints and geometries designed to prevent product build-up and make cleaning simple and thorough.
Accessibility was rethought in the same spirit. The conveyor belt can be accessed quickly without tools, so inspection and maintenance take minutes instead of long disassembly work.
Even more significant is the quick-change system for belt, pump and tank. These components slide out on rails with a service trolley, so they can be removed and replaced easily. Switching from one chocolate mass to another, or completely washing the machine, takes just a few minutes. For manufacturers producing several products on the same line, such as dark, milk and white chocolate or special coatings, this means more flexibility and less lost production time.
Robust food-grade stainless steel
The new enrobing machine has a robust structure in food-grade stainless steel, a material chosen for safety and durability.
Stainless steel is inert, corrosion-resistant and compatible with the detergents and sanitation cycles typical of the food industry, so it ensures maximum safety in every area that comes into contact with the product. At the same time, it gives the machine a rigid, stable structure. That structure can withstand continuous operation over multiple shifts, limits vibration and wear, and keeps the machine precise over time.
The result is a plant that is easy to maintain, stays reliable for years and keeps the build quality that defines every Bartom machine.
Precise chocolate control and lower energy consumption
High-quality enrobing depends on keeping the chocolate’s temperature and temper constant. The new machine precisely controls the ratio between recirculated and tempered chocolate, so the mass stays stable throughout production.
The closed recirculation circuit helps stabilise the temperature and reduces energy consumption, a real advantage for both product quality and operating costs.
Two components shape the coating:
- the vibrating net with adjustable intensity, which removes excess chocolate and evens out the coating layer;
- the turbo blower with inverter, which allows the coating thickness to be finely adjusted to the product and the desired result.
PLC automation and touch screen panel
The entire machine is managed by a PLC-based automation system with a touch screen operator panel. From the interface the operator controls and adjusts the main process parameters: belt speed, chocolate flow, blowing, vibration and temperatures.
The settings for each product can be stored as recipes and recalled in moments. Product changeovers become faster and results are repeatable, batch after batch and shift after shift. The system also monitors the machine’s status in real time and clearly reports any anomaly, so the operator can step in before it turns into waste or downtime.
Remote maintenance and support
PLC automation also makes remote assistance possible. Through a secure connection, and with the customer’s authorisation, Bartom technicians can connect to the machine to analyse alarms and parameters, support operators, update the software and plan maintenance.
Many issues can be solved without waiting for an on-site visit. Downtime is reduced and maintenance becomes planned rather than reactive. This is especially valuable for international customers, who can count on direct support from Bartom wherever their plant is located.
Integration with the decorating system
Enrobing is often just one stage of the finished product. The new machine already includes an integrated zig-zag decorator for in-line chocolate drizzling. It is also designed to work together with Bartom decorating systems, coordinating speed, start and stop for a continuous product flow and precise, even decoration.
The enrobing machine thus becomes part of a complete, consistent line that includes the tempering machine, the decorator, the cooling tunnel and the belt conveyors. It is a single plant, designed and optimised by one partner.
Key benefits at a glance
- Hygienic design with no dead zones, smooth surfaces and rounded joints
- Tool-free access to the belt
- Quick change of belt, pump and tank on rails with service trolley
- Robust food-grade stainless steel structure
- Precise control of the ratio between recirculated and tempered chocolate
- Closed recirculation circuit for stable temperature and lower consumption
- Single or double chocolate curtain
- Adjustable vibrating net and turbo blower with inverter
- PLC automation with touch screen panel and recipe management
- Remote maintenance and support
- Integrated zig-zag decorator and integration with decorating systems
- Customisable belt width
Let’s talk about your plant
The new Bartom enrobing machine is designed for manufacturers who want a more hygienic, efficient and connected enrobing line. Contact our team for more information or to request a quote, and together we will design the solution that best fits your production.
Bartom – Gruppo Dal Cin
Via Strà 175, 37030 Colognola ai Colli (VR)
Tel. +39 045 992969 – info@gruppodalcin.it