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The chocolate coating pan uses a series of precisely designed mechanical means to evenly coat the surface of the product with chocolate. This process mainly depends on the rotation of the machine, temperature control, the fluidity of the chocolate and the spraying system. The following are the detailed steps of how the chocolate coating machine achieves uniform coating through mechanical means:
1. The role of the rotating drum
Drum rotation: The core of the chocolate coating machine is a rotating coating drum, usually an inclined metal cylinder. The machine rotates the drum to make the coated items (such as candies, nuts, sugar-coated biscuits, etc.) turn inside the drum. As the items continue to roll in the drum, the surface is constantly exposed to the flowing chocolate, gradually forming a uniform coating.
Item flipping: As the drum rotates, the coated items are constantly flipped to ensure that the chocolate is evenly distributed on the surface of the items. In this way, every surface of the item will be covered with chocolate, thus avoiding some parts from not being coated with chocolate.
2. Spraying and flow of chocolate
Spraying system: During the coating process, the chocolate is usually heated to a certain temperature to keep it liquid. This liquid chocolate is evenly sprayed on the items through nozzles or spray heads. The spraying system can accurately control the amount of chocolate sprayed to ensure that each object is evenly covered.
Chocolate fluidity: Chocolate needs to have sufficient fluidity to evenly cover the surface of the object. In the coating machine, the chocolate is heated to a suitable temperature (usually 45-50°C) by a temperature control system, making the chocolate moderately viscous and easy to spray and flow. As the chocolate flows over the object, it forms an even coating on its surface.
3. Temperature control system
Chocolate temperature control: The chocolate coating machine is equipped with a precise temperature control system to ensure that the chocolate is kept within the optimal temperature range. The fluidity and coating effect of chocolate are greatly dependent on temperature. If the chocolate is too cold or too hot, it may cause uneven coating or failure to smoothly cover the surface.
Chocolate solidification: In the initial coating process, the chocolate liquid gradually covers the surface of the object, and as the coating progresses, the chocolate begins to gradually cool and solidify. During this process, the chocolate temperature control system ensures that the coating remains smooth and avoids lumps, bubbles or unevenness.
4. Stirring and even distribution
Internal stirring device: During the coating process, the chocolate coating machine is usually equipped with a stirring device to gently stir or shake the coated items. This action helps the chocolate to be more evenly applied to the surface of the item, while preventing the chocolate from settling or accumulating in certain places during the coating process.
Speed and intensity of stirring: The speed and intensity of the stirring system need to be precisely controlled. Stirring too fast may result in uneven chocolate coating, while stirring too slow may result in inconsistent coating thickness and even affect the adhesion of the coating.
5. Layering and repeated coating of coating
Multiple coatings: In order to achieve the desired chocolate coating thickness and smoothness, the coating process is usually repeated several times. After each coating, the machine will slightly solidify the chocolate before applying the second and third rounds of coating. In this way, the chocolate coating can be gradually thickened and ensure that each layer is evenly distributed.
Coating thickness control: Coating thickness control is usually achieved by adjusting the speed of chocolate spraying, nozzle size, the frequency of item tumbling, and the temperature of the chocolate liquid.
6. Cooling and solidification
Cooling system: Once the chocolate is evenly coated on the surface of the item, cooling is the key step. The chocolate coating needs to be cooled and solidified quickly in a temperature-controlled environment to ensure the smoothness, hardness and stability of the coating. The cooling process can be accelerated by built-in fans or cooling devices, which can avoid uneven chocolate surface.
Solidification effect: When the chocolate cools, it will become solid and firmly adhere to the surface of the object to form a perfect chocolate shell.
7. Quality monitoring and regulation
Monitoring system: Many modern chocolate coating machines are equipped with real-time monitoring systems to detect parameters such as coating uniformity, thickness and fluidity of chocolate. If uneven coating is detected, the machine will automatically adjust the spraying speed, temperature or stirring frequency to ensure that every product can achieve high-quality coating effects.
The chocolate coating machine evenly coats the chocolate on the surface of the product through a series of sophisticated mechanical means such as rotating drums, spraying systems, temperature control mechanisms, internal stirring and repeated coating. Each link requires precise control to ensure the smoothness, uniformity and appropriate thickness of the chocolate coating, so as to achieve the best visual effect and taste quality.
