1200-type Chocolate Coating Machine – Complete User Guide and Technical Overview

Introduction

The 1200-Type Chocolate Coating Machine is a high-efficiency equipment designed for coating various confectionery and snack products with chocolate or similar materials. It is widely used in chocolate processing plants, candy production lines, bakery factories, and snack food industries. Built with premium stainless steel and advanced temperature control systems, the 1200-Type Coating Machine ensures smooth, uniform chocolate coverage, improved product appearance, and enhanced taste.

Whether for chocolate-coated peanuts, almonds, raisins, or biscuit balls, this model offers excellent reliability, easy operation, and consistent performance. This page provides a comprehensive guide covering user instructions, operational advice, quality inspection details, and spare parts listing — all optimized for international buyers and food equipment professionals.

1. Product Overview

1.1 Main Features

• High Coating Uniformity: Precision rotating drum with variable speed ensures even chocolate distribution.

• Efficient Temperature Control: Built-in heating and cooling system maintains optimal chocolate viscosity.

• Durable Construction: Entire machine made of food-grade stainless steel (SUS304) for hygiene and corrosion resistance.

• Easy Cleaning & Maintenance: Smooth surfaces and detachable drum design simplify sanitation.

• Adjustable Settings: Operators can control rotation speed, air flow, and coating thickness as per production requirements.

1.2 Application Range

The 1200-Type Chocolate Coating Machine is suitable for:

• Chocolate-coated nuts (peanuts, almonds, cashews)

• Chocolate-coated dried fruits (raisins, dates)

• Candy balls, jelly centers, or biscuit pieces

• Decorative chocolate layers for pastry items

2. Technical Specifications

3. User Guide

3.1 Installation Instructions

Before operating the 1200-Type Chocolate Coating Machine, follow these installation steps carefully:

1. Site Preparation

• Ensure the machine is placed on a flat and stable floor.

• The area must be well-ventilated and free from moisture or dust.

• Allow sufficient space around the machine for operation and maintenance (minimum 1 meter clearance).

2. Electrical Connection

• Confirm that the voltage and frequency match the specifications on the machine’s nameplate.

• Use a dedicated circuit breaker for safety.

• Connect the ground wire properly to prevent electrical shock.

3. Initial Cleaning

• Before first use, clean the drum and external surfaces with warm water and food-grade detergent.

• Rinse and dry thoroughly to remove any residue or protective oil applied during shipping.

4. Test Run

• Run the machine without product for 3–5 minutes to check the rotation direction, noise level, and stability.

• If abnormal vibration or noise occurs, stop immediately and check the drum alignment and balance.

3.2 Operating Procedure

1. Preheat the Drum

• Turn on the heating system to bring the drum temperature to 35–40°C (depending on chocolate type).

2. Add Coating Material

• Pour melted chocolate or coating compound into the drum slowly while rotating.

• Maintain the chocolate temperature between 40–45°C to ensure proper flow.

3. Add Core Materials

• Add the target materials (nuts, candies, biscuits, etc.) in batches while rotation continues.

4. Coating Process

• Adjust drum speed and airflow for even coating.

• Repeat chocolate addition and cooling cycles until desired coating thickness is achieved.

5. Cooling and Solidifying

• Activate the cooling fan or cold air blower to solidify the chocolate surface quickly.

• Continue rotation until the coating hardens completely.

6. Discharge Finished Products

• Stop rotation, open the discharge door, and gently remove coated products.

3.3 Safety Precautions

• Do not operate the machine without the protective cover.

• Keep hands and tools away from moving parts during operation.

• Regularly check electrical connections to avoid short circuits.

• Do not use water directly on electrical parts for cleaning.

• Always turn off the power supply after use or before maintenance.

4. Usage Recommendations

4.1 Optimal Coating Tips

• Maintain chocolate viscosity by monitoring temperature consistently.

• Use tempered chocolate or coating compound for a smoother finish.

• Avoid overloading the drum — this may lead to uneven coating or breakage of delicate materials.

• Alternate between heating and cooling cycles to prevent melting or clumping.

4.2 Maintenance Advice

• Clean the machine after every batch to prevent chocolate buildup.

• Inspect the bearing, motor, and gearbox weekly for wear or unusual noise.

• Lubricate moving components monthly with food-safe lubricants.

• Replace worn-out belts or seals immediately to maintain performance.

4.3 Troubleshooting Guide

5. Quality Inspection Report

Each 1200-Type Chocolate Coating Machine undergoes a strict quality inspection before shipment to ensure compliance with international food equipment standards (ISO, CE, and GMP).

5.1 Inspection Items

5.2 Certification

• CE Certificate

• ISO9001:2015 Quality Management System

• GMP Compliance (Food Machinery)

• Factory Acceptance Test (FAT) report available upon request

6. Parts and Components List

Below is a standard spare parts list for the 1200-Type Chocolate Coating Machine.
All components are interchangeable and serviceable, ensuring long-term usability.

7. Cleaning and Sanitation

To ensure food safety and machine longevity, follow these cleaning steps:

1. Turn off the machine and disconnect power.

2. Remove residual chocolate using a soft scraper.

3. Wash the drum interior with warm water (≤50°C) and mild detergent.

4. Rinse thoroughly and dry with clean cloth or warm air.

5. Avoid using abrasive materials that may scratch stainless steel surfaces.

6. Reassemble all parts only after they are completely dry.

8. Packaging and Delivery

• The machine is packed in a fumigation-free wooden case with internal shockproof foam.

• Delivery Time: 10–15 working days after payment confirmation.

• Available Shipping Methods: Sea, air, or express courier (DHL, FedEx, UPS).

• All machines are tested before delivery and accompanied by operation manual, warranty card, and QC report.

9. Warranty and After-Sales Service

• Warranty Period: 12 months from the date of delivery.

• Free replacement for defective components under normal use within the warranty period.

• Lifetime technical support via online or on-site service.

• Customized spare parts and OEM labeling available upon request.

For troubleshooting or replacement parts, please contact our technical service department with the machine’s serial number.

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Conclusion

The 1200-Type Chocolate Coating Machine combines reliability, precision, and hygiene, making it an ideal choice for professional chocolate manufacturers and confectionery producers. With its robust design, easy operation, and superior coating performance, it enhances both productivity and product quality.

From installation to maintenance, every detail is engineered for efficiency, safety, and consistency, meeting the needs of modern chocolate processing lines.

Investing in the 1200-Type Chocolate Coating Machine ensures your business delivers premium-quality coated products that satisfy both taste and appearance expectations.