Chocolate panning is achieved through liquid chocolate solidification on a determined center, employing air at determined temperature and relative humidity.
The process of chocolate panning can be made applying chocolate in the form of continuous threads or in an aspersion form, which allows the control of the granulometry of the spray, that makes possible the coating of more complex and irregular products.
In this equipment, the process air is injected to and extracted from inside the drum, though an air duct installed at the center of the drum. It must be dehumidified air, at
low temperature, special for chocolate solidifying.
Each equipment is custom designed, considering a basic structure and adding the different adjuncts required so that the final product can be achieved the best way. The chocolate panning belt coater has a useful capacity of 200, 300 or 400 liters.