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- Chocolate Enrobing Lines
SOLLICH Know-How for Large-Scale Systems
With the Enromat® M5 and Temperstatic® T5 series, SOLLICH offers efficient large-scale systems.
  A: Bottom Coater
Use of a bottom coater is not confined to the application of a bottom-coating to products such as biscuits or muesli bars. This type of machine can also be used as a pre-coating device for products needing a thicker base, such as bars or pralines. The SOLLICH bottom coater is ideal for both applications, offering consistency in the thickness of the coating, constant tempering and ease of operation.
SOLLICH bottom coaters are available both with integral tempering (Type BT 5) and non-integral tempering (Type BM 5) and meet Sollich’s usual high standards in terms of quality, hygiene and ease of maintenance.
Outstanding characteristics of the bottom coater:
B: Temperstatic® T5 
SOLLICH built the first enrobing machine with integral circulation tempering in 1956. This was a huge success, with well over 1000 plants world-wide. The circulation process patented back then enabled the viscosity of the chocolate to be maintained at a constant level for the first time and allowed enrobing machines to be operated for long periods without interruption. This resulted in greater consistency of coating weights and more economical use of chocolate. Continuous development over the years has culminated in the TEMPERSTATIC® T5 machine in our current range, which combines the TURBO tempering process with the SOLLICH circulation tempering process in a single unit.
Fields of application
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate.
Outstanding characteristics of the TEMPERSTATIC® T5:
- hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
- integral patented TURBOTEMPER® with a tempering capacity of 800 to 1100 kg/h at processing temperatures up to 2ºC higher than those in the conventional tempering process
- machine widths of between 820 and 1300 mm
- up to 400 kg of chocolate processed per hour
- blower operating within a tolerance of only ± 1% over the entire width of the machine
- specially developed stored program control system for maximum ease of operation; industrial PC with color display
- patented bottom roller guarantees a smooth base; cleaning easy due to open design.
Additional equipment
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:
- bottom coaters and pre-coating machines
- sprinkling devices operating from above or poly dimensionally
- the DECORMATIC® automatic decorating system, Type DC5 decorating rollers
- biscuit turn-over device
- product depositor and removal device
- truffle depositors
- truffle powdering and spiking stations
- cluster formers
- forming and extruding systems for pralines and bars
- chocolate tanks and pumps
Fields of application
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate.
C: Enromat® B5 Basic 
The ENROMAT® B5 Basic combines an attractive price tag with the quality you have come to expect from SOLLICH. It is suitable for both compound coatings and chocolate and for medium operating speeds of up to approx. 6 m/min. All the basic components are made from stainless steel and are identical to those in the ENROMAT® M5-Custom machine. The B5 is thus the more economical alternative to the M5, and by fitting an external SOLLICH TURBOTEMPER® TC you still enjoy the benefits of our tried and tested TURBO tempering system.
Fields of application
The machines are suitable for full, half or bottom-ating of pralines, bars, pastries etc. with chocolate
Outstanding characteristics of the ENROMAT® B5 Basic: 
- hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
- machine widths of 820 to 1400 mm
- practically no restrictions on the rate at which chocolate is used due to external tempering
- blower operating within a tolerance of only ±1% over the entire width of the machine
- specially developed stored program control system for maximum ease of operation
- consistent thickness of base due to patented bottom roller. Easy to clean due to open design.
Additional equipment
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a  comprehensive range of extra equipment is available:
D: Enromat® M5 Custom 
The ENROMAT® M5 - Custom is one of our best-selling lines and suitable for most types of application. It has numerous special design features, many of which have been patented. The hygienic design, ease of maintenance, ease of operation and the outstanding quality of the enrobing are worth special mention. The ENROMAT® M5 - Custom represents a logical development from the successful M4 series of machines. A modern stored program control system enables all the important production data for up to 30 different products to be stored, thus ensuring a high degree of reproducibility.
Fields of application
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate.
Outstanding characteristics of the Enromat® M5 - Custom: 
- hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
- 2-column design means access is extremely easy
- machine widths from 820 to 2000 mm
- practically no restrictions on rate at which chocolate is used due to external tempering
- blower operating within a tolerance of only ±1% over the entire width of the machine
- specially developed stored program control system for maximum ease of operation; industrial PC with colour display
- consistent thickness of base due to patented bottom roller. Easy to clean due to open design.
Additional equipment 
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:
- bottom coaters and pre-coating machines
- sprinkling devices operating from above or polydimensionally
- the DECORMATIC® automatic decorating system, Type DC4
- decorating rollers
- biscuit turn-over device
- product depositor and removal device
- truffle depositors
- truffle powdering and spiking stations
- cluster formers
- forming and extruding systems for pralines and bars
- chocolate tanks and pumps
E: Enromat® M5 - CIP 
Frequent colour changes when using chocolate coatings or alternate use of compound coatings and chocolate mean that the machine has to be cleaned in situ. The ENROMAT® M5 - CIP has all the technical advantages of the ENROMAT® M5 - Custom combined with a CIP (cleaning in place) option. It is made entirely from stainless materials and the pipes transporting the mass are easy to clean and dry. The machine has a CIP coating pump and an effective washing and drying system for wet cleaning (patent applied for).
Special features
These machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate.
Outstanding characteristics of the ENROMAT® M5 CIP: 
- CIP version of the M5 - Custom, made entirely from stainless materials, designed so that it is easy to clean with hot water and easy to dry
- special return pump that can also be used as a rinsing pump for wet cleaning
- 2-column design ensures ease of access
- machine widths from 820 to 2600 mm
- practically no restrictions on rate at which chocolate is used due to external tempering
- blower operating within a tolerance of only ±1% over the entire width of the machine
- specially developed stored program control system for maximum ease of operation; industrial PC with colour display
- consistent thickness of base due to patented bottom roller. Easy to clean due to open design.
A CIP version of the ENROMAT® M5 Magnum is also available.
Additional equipment
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:
- bottom coaters and pre-coating machines
- sprinkling devices operating from above or polydimensionally
- the DECORMATIC® automatic decorating system, Type DC4
- decorating rollers
- biscuit turn-over device
- product depositor and removal device
- truffle depositors
- truffle powdering and spiking stations
- cluster formers
- forming and extruding systems for pralines and bars
- chocolate tanks and pumps
F: Enromat® M5 - Airo 
By aerating the enrobing mass evenly with tiny invisible gas bubbles (MICRO-BUBBLES), it is possible to achieve savings of between 5 and 10% in terms of the volume of chocolate required. Savings like these can be achieved by the ENROMAT® M5 - Airo, which combines the “TORNADO®” aeration unit manufactured by CHOCOTECH and specially developed for this purpose with tried and tested SOLLICH TURBOTEMPER® technology. All versions of the ENROMAT® M5 may be fitted with AIRO equipment.
Fields of application
The AIRO machines are suitable for coating products with micro-aerated chocolate.
Outstanding characteristics of the ENROMAT® M5 - AIRO
- even aeration levels in the micro-aerated enrobing chocolate
- hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
- easily accessed due to 2-column or 4-column design (depending on the basic type of machine to which the device is being fitted)
- machine width from 820 to 2600 mm
- practically no restrictions on rate at which chocolate is used due to external tempering
- blower operating within a tolerance of only ± 1% over the entire width of the machine
- specially developed stored program control system for maximum ease of operation; industrial PC with colour display
- consistent thickness of base due to patented bottom roller. Easy to clean due to open design.
Additional equipment
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:
- bottom coaters and pre-coating machines
- sprinkling devices operating from above or polydimensionally
- the DECORMATIC® automatic decorating system, Type DC4
- decorating rollers
- biscuit turn-over device
- product depositor and removal device
- truffle depositors
- truffle powdering and spiking stations
- cluster formers
- forming and extruding systems for pralines and bars
- chocolate tanks and pumps
G; Enromat® M5 - Magnum 
The ENROMAT® M5 - Magnum is the workhorse in SOLLICH’s range of enrobing machines delivering perfect coatings at the highest operating speeds. It has been designed not only to operate for long periods over several shifts, but also for use with low-fat coating masses and at higher belt speeds over approx. 6m/min. The ENROMAT® M5 - Magnum provides lasting proof that you do not have to choose between quality and quantity.
Fields of application
The machines are suitable for full, half or bottom-coating of pralines, bars, pastries etc. with chocolate at the highest operating speeds.
Outstanding characteristics of the Enromat® M5 - Magnum: 
- hygienic design with stainless steel surfaces for maximum cleanliness and ease of cleaning
- 4-column design means access is extremely easy
- machine width from 820 to 2600 mm
- machines available in lengths between 2.4 m and 5.0 m
- practically no restrictions on rate at which chocolate is used due to external tempering
- blower operating within a tolerance of only ±1% over the entire width of the machine
- option to have up to 2 coating stations (with a maximum of 4 coating pumps) and 4 blowers
- specially developed stored program control system for maximum ease of operation; industrial PC with colour display
- consistent thickness of base due to patented bottom roller. Easy to clean due to open design.
Additional equipment 
As well as the option to extend the enrobing line by the addition of a THERMO FLOW® cooling tunnel, a comprehensive range of extra equipment is available:
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