MACHINERY & EQUIPMENT
Complementing our range of machinery to produce nougat, praline, crunchy product etc… is a series of chocolate processing and coating machinery with widths of 400-600-800mm and capacities ranging between 50 Kg/hour to 200 kg/hour of melted chocolate. 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.

High production capacity machines, easy to use in production and in maintenances and for best link from price / production. Semi-automatic cutters for chocolate bars or slices use a manual loading system and a manual carriage movement with blades rotation and conveyor belt automatic and obtain but get a good performance with a perfect cut. Frame and all product in touch surface are in stainless steel and all the equipment follow CE rules.
Enrobing – tempering are the most new and complete electronic enrobing machines, able to facilitate the chocolate coating process, because can propose different chocolate coating levels for each request. Enrobing-tempering machines are completely automatic , process for chocolate melting and tempering electronically controlled , cooling of multi-stage column.Process of tempering with electronic system for controlling the temperature of the chocolate. Carriage to coat with fan, net vibrating system adjustable. This machine is indicated to join continuous sweets production machines. Match this machine with MIA FOOD TECH cooling tunnel for final cooling before packaging.