Glazing machine with rolling out container GM

Our confectionery equipment production is located in Varna, Republic of Bulgaria. All our equipment has received declarations of conformity of our equipment to the requirements of the European Union.

 Glazing machine with rolling out container GM is designed for mechanization of glazing process of confectionery products with chocolate glaze in food industry.

The electronic temperature controller provides temperature setting, control and maintenance. To smoothly changing of glaze volume supplied for glazing, to control the speed of a mesh conveyor the Mitsubishi frequency-controlled drive is used. The glazing machine is equipped with a heated transition between the cooling conveyor and the mesh conveyor, which eliminates the freezing over and loss of glaze.

Principle of operation:

Chocolate glaze and necessary additives are loaded into the rolling out container. Chocolate glaze semi-product is warmed up to a given temperature in the container. When preset temperature is reached, chocolate glaze is fed by means of pump into glazing bath. As the bath is filled with glaze, the shutter is opened and the gap is adjusted to make glaze jet smooth and flows out without breaks. Glazed product is laid on small conveyor and conveyor is turned on. Products enter the large conveyor in the glazing zone. Passing along the conveyor, the products enter the blowing zone to remove excess glaze from above. By adjusting the fan speed, it is possible to vary the amount of glaze remaining on the surface of products. At the end of blowing, the product passes two smoothing shafts to remove excess glaze from below and simultaneously smooth the bottom of the product. Behind the conveyor, there is a heated drip shaft with an adjustable drive, rotating in the direction opposite to the movement of the conveyor and providing the removal of glaze drops at the end of the lower surface of a product. The products are then cooled.