Description
The ZONESUN ZS-CG30 Automatic Chocolate Tempering & Enrobing Machine combines chocolate tempering, circulation and conveyor-based coating in one compact system. It is designed for cookies, biscuits, nuts, dried fruits, pastries and other confectionery or bakery products that require a controlled chocolate coating process.
The machine is equipped with a 25 L circulating tempering tank, integrated mesh conveyor, adjustable air-blowing system and controlled chocolate recirculation. By combining tempering and enrobing in one machine, the ZS-CG30 supports continuous coating while maintaining chocolate within the required working conditions for downstream cooling and packaging.
Technical Specifications
| Model | ZS-CG30 |
|---|---|
| Power Supply | 110V / 220V |
| Tank Capacity | 25 L |
| Power | 3.5 kW |
| Mixer Speed | 30 rpm |
| Machine Weight | 100 kg |
| Machine Dimensions | 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, supporting all-around coating and individual bottom enrobing 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
✅ Intelligent Precision Tempering: Automated heating and cooling cycles ensure correct chocolate crystallization for consistent gloss, snap, and texture on every batch.
✅ Uniform Enrobing Coverage: Integrated mesh conveyor delivers all-around chocolate coating — including full enrobing and bottom-only options — for diverse product formats.
✅ 25 L Circulating Tempering Tank: Large-capacity tank with continuous circulation maintains stable chocolate temperature and viscosity throughout production.
✅ Adjustable Air Blowing System: Variable air force and nozzle angle control removes excess chocolate and creates smooth, decorative surface finishes.
✅ Continuous Flow & Recirculation: Automatic chocolate recirculation minimizes waste and ensures uninterrupted coating performance during long production runs.
✅ Compact Footprint: Space-efficient design (530 × 820 × 1530 mm) fits small to medium production environments without sacrificing throughput.
✅ Dual Voltage Support: Available in 110V and 220V for global deployment across different market regions.
✅ Versatile Product Compatibility: Suitable for cookies, biscuits, nuts, dried fruits, cakes, and other confectionery requiring chocolate coating.
Applications
- Bakery & Biscuit Production: Automated chocolate enrobing of cookies, biscuits, wafers, and crackers for retail and food service markets.
- Confectionery Manufacturing: Coating nuts, dried fruits, caramels, and pralines with dark, milk, or white chocolate for premium confectionery lines.
- Chocolate Workshops & Artisan Producers: Precision tempering and enrobing for small-batch artisan chocolate production requiring consistent quality.
- Cake & Pastry Decoration: Applying uniform chocolate coatings and decorative finishes to cakes, eclairs, and specialty pastry products.
- Food OEM & Contract Manufacturing: High-consistency chocolate coating for food manufacturers producing private-label confectionery and snack products.
How Chocolate Tempering and Enrobing Work Together
Tempering controls chocolate temperature through heating and cooling so the chocolate reaches a suitable working condition for coating. After tempering, the chocolate is circulated to the enrobing section, where products travel on the mesh conveyor and receive a controlled chocolate layer before moving to downstream cooling.
Best-Suited Products
The ZS-CG30 is suitable for cookies, biscuits, wafers, nuts, dried fruits, cakes, pastries, pralines and other confectionery or bakery products that require full or partial chocolate coating.
Chocolate Enrober vs Chocolate Depositor
A chocolate enrober coats the outside of an existing product as it travels through a chocolate curtain or coating zone. A chocolate depositor dispenses measured chocolate directly into molds or onto a surface to create the product itself. The ZS-CG30 is intended for coating finished or semi-finished products rather than mold depositing.
Why Use an Air-Blowing System?
The adjustable air-blowing system helps remove excess chocolate after coating and can influence coating thickness and surface appearance before the product enters the cooling stage.
Before Ordering, Please Confirm
- Chocolate type and formulation
- Working and tempering temperature range
- Product sample and dimensions
- Required coating style: full, partial or bottom coating
- Required coating thickness
- Required production speed
- Whether a cooling tunnel is required after enrobing
- Required voltage and frequency
Frequently Asked Questions
Does the ZS-CG30 temper and coat chocolate in one machine?
Yes. It combines a circulating tempering tank with an integrated conveyor-based enrobing section.
What products can be coated?
Typical applications include cookies, biscuits, nuts, dried fruits, cakes, pastries and similar confectionery or bakery products.
What is the tempering tank capacity?
The listed tank capacity is 25 L.
Can the machine do bottom coating only?
The current product configuration supports different coating arrangements, including all-around and bottom-coating applications.
Is a cooling tunnel required after enrobing?
For continuous production, a compatible cooling tunnel is commonly used after coating so the chocolate can set before downstream handling or packaging.
Can it work with dark, milk and white chocolate?
Different chocolate formulations can be evaluated according to their tempering requirements, viscosity and coating behavior.
Need Help Confirming the Chocolate Coating Setup?
Send us your chocolate formulation, product samples, product dimensions, required coating style, target speed and cooling requirements. We can help confirm whether the ZS-CG30 is suitable for your production process.
