Choosing the right chocolate enrober depends on your production volume and the level of integration you need.

Choosing the right chocolate enrober machine depends on your production volume, the level of integration you need, and whether you are looking for an all-in-one solution or a machine designed to integrate into a larger production line.

A chocolate enrober is a machine that coats chocolate products – such as pralines, biscuits, bars, cakes and dried fruit – with a controlled layer of chocolate. Products pass through one or more chocolate curtains on a wire mesh belt, ensuring a uniform finish on all sides.

Chocoma offers two chocolate enrober machines – the E220 for small to mid-sized producers, and the 2MP for semi-industrial production. Chocoma develops and manufactures both machines in Denmark, drawing on more than 75 years of experience in professional chocolate machinery.

E220 or 2MP – which chocolate enrober suits your production?

E220 – All-in-one chocolate enrober for small producers

The E220 is a compact, all-in-one solution that combines chocolate tempering, enrobing and mould filling in a single machine. It is designed for chocolatiers and small producers who want to move from manual production to a more professional setup without unnecessary complexity.

Advantages

• All-in-one solution – tempering, enrobing and mould filling in one machine
• Compact footprint – suitable for smaller production facilities
• Can be operated by a single person
• Multiple configurations available with take-off tables of 1, 2 or 3 metres

Drawbacks

• Belt width of 220 mm – limited capacity for high-volume production
• Not designed for continuous semi-industrial operation

Target audience

Chocolatiers and small to mid-sized producers moving from manual or semi-manual chocolate work to a more professional and scalable setup.

2MP – Chocolate enrober for semi-industrial production

The 2MP is designed for mid-sized and semi-industrial producers who need stable, high-capacity enrobing as part of a structured production setup. Available in belt widths of 240, 320, 400, 600 and 1000 mm, it integrates with tempering machines and cooling tunnels to form a complete enrobing line.

Advantages

• Belt widths from 240 to 1000 mm for high-volume production
• Designed for continuous and multi-shift operation
• Integrates with tempering machines and cooling tunnels
• Fast changeover between chocolate types

Drawbacks

• Larger footprint than the E220
• Requires integration with external tempering machine – not an all-in-one solution

Target audience

Semi-industrial manufacturers and mid-sized producers who need consistent, high-capacity enrobing integrated into a larger production line.