I see that there are some discussions about Enrobers.
FYI it is more important that you have a cooling tunnel than the perfect enrober. I started with a 60 year old Nielsen ,then I used a
KreuterLiliputfor 10 years. But the most importantequipment was the cooling tunnel,when you are busyyou want to be able toenrobe continuously.
By the way my Kreuter is for sale and other equipment like a stefan mixer for making perfect emultions with temperature control ,there could also be a vacuum pump attached to remove the air from your ganache.
If you are interested please contact me or visit our website to get a feel of the production we do with this equipment.
updated by @albert-kirchmayr: 04/20/15 10:02:09PM