Chocolat. Complementing our range of machinery to produce nougat, praline, crunchy product etc.
These processing and coating machinery with widths of 400-600-800mm and capacities ranging between 50 Kg/hour to 200 kg/hour.
These machines have been designed and manufactured working closely with our customers enabling us to supply fully equipped production lines.
MIA FOOD TECH has also designed and manufactured various types of cutting systems that can cleanly cut all types of chocolate maintaining and without damaging its appearance.
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Chocolate Enrobing (2)
Coating station equipped with mechanical vibration system (to make the dispensed product uniform) and adjustable intensity blower (for draining excess product) Product unloading station on conveyor belt covered with food paper Compatible with all tempering machines in the ECO and PRO ranges. -
Chocolate Tempering Equipment (2)
Tempering chocolate means allowing the cocoa butter inside it to take on the optimal composition of crystals. A chocolate that crystallizes in the optimal form allows us to have a shiny and uniform product (it must not have dots or streaks).