ZONESUN ZS-CG30 Chocolate Tempering Enrobing Machine for Cookies Nuts and Confectionery

Description

The ZONESUN ZS-CG30 is an automatic chocolate tempering and enrobing machine designed for continuous, uniform coating of bakery products, cookies, nuts, and confectionery. With precise temperature control for proper crystallization, an integrated mesh conveyor, adjustable air blowing system, and 25 L circulating tempering tank, it delivers glossy, smooth, and professional chocolate coatings in a single automated pass.

Suitable for small to medium bakeries, chocolate workshops, and food factories, the ZS-CG30 supports both full enrobing and individual bottom coating across a wide range of product formats. Available in 110V and 220V, it offers flexible deployment for global food production facilities seeking consistent, high-quality chocolate coating results.

Parameter

• Model: ZS-CG30
• Voltage: 110V / 220V
• Tank Capacity: 25 L
• Power: 3.5 kW
• Mixer Speed: 30 rpm
• Weight: 100 kg
• Outside Dimension (L×W×H): 530 × 820 × 1530 mm

Intelligent Precision Tempering

Controlling chocolate crystallization through precise heating and cooling cycles to achieve optimal gloss, snap, and smooth texture.

Automatic Enrobing & Coating

Providing uniform chocolate coating with an integrated mesh conveyor system, and supporting all-around coating and individual bottom robbing for various bakery products.

Continuous Flow & Recirculation

Ensuring continuous chocolate flow and automatic recirculation to maintain stable coating performance while minimizing material waste.

Adjustable Air Blowing & Leveling

Adjusting the air force and nozzle angles to remove excess chocolate and achieve smooth, even coating with decorative finishes.

Circulating Tempering Tank

Providing continuous chocolate storage, heating, and circulation to maintain precise tempering conditions and ensure smooth, stable coating results.

Key Features

✅ Integrated Tempering & Enrobing: Combines precise chocolate tempering and continuous enrobing in one compact machine, eliminating the need for separate tempering and coating equipment.

✅ Intelligent Precision Temperature Control: Automated heating and cooling cycles maintain optimal crystallization conditions for consistent gloss, snap, and smooth chocolate texture on every batch.

✅ Mesh Conveyor Enrobing System: Integrated mesh belt conveyor delivers uniform all-around chocolate coating or individual bottom coating across cookies, nuts, and confectionery products.

✅ Adjustable Air Blowing & Leveling: Variable air force and adjustable nozzle angles remove excess chocolate and create smooth, even coatings with optional decorative surface finishes.

✅ 25 L Circulating Tempering Tank: Continuous chocolate storage, heating, and recirculation maintain stable tempering conditions throughout production, minimizing material waste and downtime.

✅ Continuous Flow & Recirculation: Automatic chocolate recirculation prevents overheating and separation, ensuring consistent coating viscosity and quality across extended production runs.

✅ Wide Product Compatibility: Handles cookies, biscuits, nuts, dried fruits, marshmallows, wafers, and other confectionery products requiring full or partial chocolate coating.

✅ Dual Voltage Support: Available in 110V and 220V (50/60 Hz) for flexible global deployment in bakeries, chocolate workshops, and food factories worldwide.

✅ Compact Footprint: 530×820×1530 mm machine size fits small to medium production spaces without sacrificing throughput or coating quality.

Applications

• Cookie & Biscuit Coating: Full or partial chocolate enrobing of cookies, biscuits, and shortbread for retail confectionery, private label, and gifting product lines.
• Nut & Dried Fruit Chocolate Coating: Uniform chocolate coating of almonds, hazelnuts, cashews, raisins, and other dried fruits for snack and confectionery manufacturers.
• Bakery & Pastry Production: Chocolate coating of wafers, brownies, cake bars, and other bakery products for foodservice, retail, and export markets.
• Confectionery & Candy Manufacturing: Enrobing of marshmallows, caramels, nougat, and other confectionery centers for chocolate-covered candy production.
• Artisan & Craft Chocolate Workshops: Precision tempering and enrobing for small-batch artisan chocolate makers requiring professional-grade coating quality in a compact machine.
• Private Label & Contract Food Production: Flexible multi-product chocolate coating for contract manufacturers handling diverse SKUs, coating weights, and product formats.
• Export & Retail Packaging Lines: Consistent, glossy chocolate coatings that meet retail presentation standards for supermarket, e-commerce, and export confectionery products.