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Minicoater™

Sollich Minicoater MC - chocolate enroberIf you are looking for an enrobing line for comparatively small production volumes, or if you need a flexible addition to your existing equipment, e.g. for laboratory use, then you will find the perfect solution at Sollich. In terms of performance and quality, even the Sollich Minicoater enrobing system is unequalled. The Minicoater™ MC is available in both 320 mm and 420 mm widths; apart from the belt width, the two models are distinguished by the size of the integral Minitemper® Turbo

The Minicoater™ MC 320 incorporates a turbo tempering unit with a tempering capacity of 80 kg/h, while the wider Minicoater™ MC 420 has a capacity of 150 kg/h.

Special features

The machines are suitable for full, half and bottom-coating. Because of the integral tempering unit with its own chiller, a single electrical connection is all that is required to operate the machine. The circulation tempering process ensures constant, even tempering of the chocolate, regardless of the quantity being used. The viscosity of the chocolate remains constant as a result and coating weights are consistent.  

Outstanding characteristics of the Minicoater™ MC:

  • hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
  • integral sieving station
  • integral Minitemper® Turbo with a tempering capacity of either 100 or 150 kg/h at processing temperatures up to 1.5 ºC higher than those in the conventional tempering process
  • chocolate used at a rate of up to 50 or 80 kg/h respectively
  • specially developed microprocessor controls for maximum ease of operation

Additional equipment

As well as the option to extend the enrobing line by the addition of a Thermo Flow® plus cooling tunnel, a comprehensive range of extra equipment is available:  

  • sprinkling devices operating from above or  polydimensionally
  • the Decormatic® automatic decorating system, Type MD 320/420 decorating rollers
  • biscuit turn-over device
  • truffle depositors
  • truffle powdering and spiking stations
  • cluster formers
  • forming and extruding systems for pralines and bars
  • chocolate tanks and pumps