E220, Chocolate manufacturing machine

E220 Chocolate Enrober Machine

Increase your capacity and achieve a uniform appearance of your products with the E220 – the “3-in-1” chocolate solution center.
The E220 is an all-in-one solution for enrobing, mould filling and tempering, developed for small to mid-sized chocolate producers who want to move from manual processes to professional production without adding unnecessary complexity.

The E220 enables chocolatiers to enrobe or bottom-coat pralines, bars, biscuits, cakes and pastries. In addition, it supports solid and shell moulding of standard praline moulds and hollow figures. Callet (button) tempering is easily managed in the generous 20-litre chocolate vessel, ensuring stable, consistent chocolate quality throughout production.

Designed to grow with your business, the E220 lets you expand capacity and product range as demand increases. This flexibility is the result of more than 75 years of experience in designing reliable chocolate machinery for professional yet accessible production setups.

Highlights

  • Top coating, bottom coating, partial coating or complete enrobing for a wide range of chocolate products
  • Seed (callet or block) tempering integrated directly in the machine for stable chocolate quality
  • Double chocolate curtains with variable speed control for precise and consistent coating
  • Adjustable air pressure and air direction control to achieve the desired chocolate finish
  • Hygienic construction in stainless steel and food-approved materials
  • Supplied as standard with a 1-metre paper take-off table for efficient product handling

How it works: An all-in-one solution for melting, tempering and enrobing chocolate

The E220 combines melting, tempering, and enrobing in a single, compact solution designed for small- to mid-sized chocolate producers.
The videos below show how chocolate flows through the machine and how different products are coated with consistent, professional results.

Complete enrobing: Top, sides and bottom.
Bottom coating only.
End enrobing.
Mould filling and vibrating.
Model E220AL1, table-top model with a 1,0meter take-off table
Model E220BL2 standing on a separate table, and with a 2,0meter take-off table
Model E220CL3 standing on a heating cabinet, and with a 3,0meter take-off table
Customized model E220AL1, table-top model with a 1,0meter take-off table

Who is the E220 chocolate solution for?

The E220 is designed for chocolatiers and small to mid-sized producers who want to scale their production while maintaining consistent quality and a high level of control.

It is an ideal solution if you are moving from manual or semi-manual chocolate work to a more professional setup and need a compact, all-in-one machine that reduces manual handling without adding unnecessary complexity.

The E220 is particularly well-suited for:

  • Producers increasing output from small batches to a more stable daily production level

  • Small teams or one-person operations that require professional results with limited manpower

  • Chocolatiers expanding their product range with enrobed and moulded products

  • Businesses reaching capacity limits and looking to improve consistency, efficiency and workflow

By combining tempering, enrobing, and mould filling into a single solution, the E220 supports a smooth transition from artisanal production to a more scalable, reliable process.

For a more detailed overview of how to scale chocolate production step by step, see our guide to scaling chocolate production.

Guide: Scaling chocolate production

 

Frequently asked questions about the E220

Can the E220 be operated by one person?
Yes. The E220 is designed for efficient, low-maintenance operation and can be operated by a single person in most production setups.

Is the E220 suitable for small chocolate businesses?
The E220 is well-suited for small- to mid-sized chocolate producers who want to move from manual production to a more professional, scalable setup.

Can the E220 replace manual enrobing?
Yes. The E220 provides a controlled and consistent enrobing process that significantly reduces manual handling while improving product uniformity.

What types of products can be processed on the E220?
The E220 can be used for enrobing and bottom coating of pralines, bars, biscuits, cakes and pastries, as well as for mould filling of solid and hollow chocolate products.

Is the E220 an all-in-one chocolate solution?
Yes. The E220 combines chocolate tempering, enrobing, and mould filling into one compact solution, designed for professional production without unnecessary complexity.

Product details

Production flow – enrobing
Pralines, bars etc. are placed on the separate infeed table. The wire mesh belt carries the products through two chocolate curtains and/or bottom coating reservoir. Once the products are double coated, they pass under the blower outlet to insure that the appropriate amount of chocolate is left on the product. Any “chocolate-skirt” is minimized by means of the vibrating mechanism. Finally, the pralines or bars pass over a detailer shaft for perfect finishing before they continue onto the paper take-off table.

Flexibility and individual adjustments
All functions are easily controlled by the operator. A digital thermostat continually controls the temperature of the chocolate. The speed of the wire mesh belt is adjustable between 0,7 – 1,7 m/min. The operator individually sets the size and thickness of the chocolate curtains and the height of the bottom coating. By controlling the air pressure from the blower together with the direction of the air, the appropriate amount of chocolate is blown off so the desired amount of chocolate remains on the enrobed product. The “tapping strength” of the adjustable vibrating mechanism ensures that both small and light pralines, and large and heavy cakes and pastries will have minimized “skirting”. Finally, the height of the detailer shaft ensures a uniform base on the enrobed products once they are carried to the paper take-off table.

Production flow – mould filling
The enrobing section with wire mesh belt, vail box / chocolate distribution box, blower mouthpiece etc.is lifted off the machine and removed. It leaves the vessel open and thereby room and space for manual mould filling from the flow of chocolate supplied by the scraper device.

If the mould filling module / vibrating table is acquired it can be placed on the machine to the left hand side. After vibrating the filled mould, it is placed on the right hand side of the vibrating table turned upside down. The liquid excess chocolate runs then into the vessel.

Options:

  • Melting cabinet or table on where the basic enrober is placed
  • Mould filling module and vibrating table
  • Longer paper take-off tables
  • Cooling tunnels
  • Top heaters
  • Wire belt extension for truffle balls

Maximum height of products to be enrober: 110 mm

Enrober dimensions
Length: 910 mm
Width: 630 mm
Height: 700 mm

Enrobing section
Width: 220 mm

Dimensions of take-off table
Length at 1, 2 or 3 m.
Width 260 mm.

Electrical specifications
Voltage: 110-240 VAC, 50/60 Hz
Power: 1,4 kW

Materials
The entire machine is made of food-approved materials like plastics (POM) and stainless steel.

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