Morcos Egyptian Engineering Co.

-    A wide range of chocolate & caramel enrobers starting from 305 mm to 2200 mm belt widths.
-    Mass wheel design available for small-scale lines (305, 420 & 510 mm belt widths).
-    A double head design available for low-fat cocoa masses and belt speed over 6 m/min.

-    Product Specifications:

• Separate in-feed table.
• Double jacketed tank with forced water circulation and chocolate stirrer.
• Separate temperature control with microprocessors for water and chocolate.
• Air blower with adjustable speed and position.
• Double jacketed chocolate pump.
• Single or double unbreakable chocolate curtains.
• Full or bottom enrobing.
• Heated detailer with adjustable position and reversible rotation.
• Wire mesh tensioning device and shaker.
• Variable speed with inverter.

-    Options to be added on request:

• A touch panel with a PLC control (Equipped with a new friendly interface).
• Removable independent enrober stainless steel tank for easy cleaning & quick product switching.
• A hold-down device for avoiding product floating if products are light and have a wide surface.
• Flip over device to flip the chocolate bottomed articles.
• Five roll bottom stripping device to remove completely the chocolate layer from the bottom.

-    Product Specifications:

• A level indication of soap and sanitizer.
• Reduces contamination risks.
• No paper consumption.
• System is driven by a PLC control panel.

- Product Specifications:

A cylindrical heavy construction composed of double jacketed multi-sections. (tempering plates).
Capacity 250 – 2000 kg/h.
The chocolate arrives in the machine from underneath forced by a built-in chocolate pump fed from the buffer tank through pipes. The chocolate is then cooled down gradually through the different sections.
The chocolate is finally slightly re-heated through the last 2 sections & then leaves the tempering machine totally tempered.
The transfer of the chocolate from underneath towards the top is assisted by the motion of hollow spirals scraping the chocolate from sides, bottom & top ensuring a continuous mixing during all the procedure. This spiral is driven by the main drive of the tempering unit.
The way of scraping ensures the maximum shear of the cacao butter crystals which gives an ideal result of tempering.
A touch screen with a tempering program to control the system.
- Options to be added on request:
A double jacketed stainless steel De-Crystallizer on the chocolate return to the tank.
A separate water heater circulator to heat pipes and De-Crystallizer.

Technical Specifications:
▪ Motor speed: 1500 rpm assisted with a gearbox.
▪ Bowl capacity: 250 - 2000 liters.
▪ Motor Power: 3 kw-14 kw.
▪ Electric connection:3 Ph. 380V 50Hz (other voltages on request).
▪ Production capacity: One batch (250 - 2000 liters) of powder, depending on the degree of mixing.

Product Specifications:
▪ Fully stainless steel chassis 304L (or 316L upon request).
▪ Recipient of 3-5 mm thick stainless steel, sides of 5-12 mm thick stainless steel.
▪ Powerful spiral of 5-8 mm thick stainless steel with two levels spirals, one internal anticlockwise spiral and one external clockwise spiral.
▪ A micro switch to avoid working with an open hatch for safety reasons.
▪ A complete sealing for the cover and gates to handle very fine powders.
Options to be added on request
▪ Mobile bin can be added on request with the mixer to easily handle the mixed powder