Revolving pans are used to coat confectionery centers or roasted nuts with candy shell or chocolate. Rotation speed of the pan can be adjusted via VFD. Heating element and blower can be assembled to panning machine. Heating element's resistance and blower's air flow rate can be adjusted via dimmers. Flexible aluminum end for the air blowing inside the pan. We recommend using ribbed pan to be used for polishing cycle as sliding is expected while revolving. Ribs inside coater will assist the product to roll.
CP1500WTM pan is usually used for coating of high or low density centers like; cocoa lentils, hazelnuts, pistachio, crisppy rice and similar. CP1500WTM device is with tilting mechanism which allows easy discharging and variable working angle. Machine is equipped with adjustable limit switchs and working angle switch. Working angle switch will allow each time to stop on required angle when engrossing is going to be performed. The limit switchs will prevent any crash with the other components of the machine and will allow to stop each time of discharging at same angle. Pan is equipped with VFD (variable frequency drive) and its acceleration and deceleration time is tuned to protect sprockets inside the gearbox against damage. Stainless steel or painted black steel frame.
Coat your nuts on completely made of AISI304 stainless steel coating pans.
Coating process on coating pans usually is a manual operation however it can be converted to automated. Use chocolate sprayer to achieve the purpose. Assembled blower sucks ambient room air and blows inside the coating pan. To increase productivity of the coating process we recommend using of indoor air conditioner.
More information about traditional panning
Panning is a coating process of centers with layers of sugar syrup, chocolate, compound or yoghurt in a coating pan. The coated article can be almonds, peanuts, hazels, raisins, malted milk balls, cherries, preserved gingers or nougat. The article must have some solidity otherwise it will break in the panning machine while rotating.
The chocolate coating process flows in three separate operations.
Preglazing is a coating process of thin syrup layer which will seal the centers and prevent the mixing nut oil to chocolate. Mixing of the nut oil to chocolate coating will develop fat bloom or will soften the chocolate coating. However preglazing operation can be bypassed in case thick chocolate coating is going to be appiled.
While centers are rotating in the pan, syrup of 50 percent concentration is poured in small quantities. Pan rotation will allow distribution of the syrup over the surface of the nuts and blown air onto the syrup layer will cause it to dry out as a glaze. It is necessery to dry out each layer befor pouring the next syrup. The syrup used for preglazing should be viscous and not crystallize after drying.
To increase viscousity, gum arabic is added to the solution and to prevent cystallization, glycose syrup.
Some confectionery manufacturers are using dusting powders to build up the glazing layer. Dusting powder is consisting of cocoa and powdered sugar mixtures. Using dusting powder for glazing is particularly useful when preserved fruits or ginger are been panned as it helps to neutralize the stickiness of the liquid glazing solution.
Engrossing is the chocolate coating operation. The chocolate used for coating should be fluid enough so can be easily distributed over the articles being coated. To build up the chocolate layer, about 13 degrees cool air with humidity at 60 percent or below should be blown inside the pan. Care is required in this operation to prevent adhesion of the centers.
Final glaze can be obtained by various methods but basically for the best result two distinct layers are applied as first is a syrup glaze and second a wax or shellac glaze. The syrup glaze is similar to the one used for preglazing or edible dextrin may be used. To make the syrup viscouse "crystal gums" may be used instead of gum arabic. The syrup glaze is applied by pouring two or three layers with drying in between. Cold air about 18 to 21 degrees and humidity about 50 percent is blown inside pan to dry the syrup. The drying is continued until all signs of stickiness have disappeared.
After this glazing operation, product should be left for resting at least for 12 hr. in conditioned room at about 18 degrees and humidity of 50 to 60 percent. After this period of drying the second final glaze wax or edible shellac glaze is applied again inside the pan.
The wax glaze may be beeswax or carnauba wax and final product obtains dull glaze. For glossy surface it is necessery to use varnish prepared from shellac.