ZONESUN
ZONESUN ZS-CG25 Automatic Chocolate Tempering and Enrobing machine for Chocolate Molding
ZONESUN ZS-CG25 Automatic Chocolate Tempering and Enrobing machine for Chocolate Molding
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ZONESUN ZS-CG25 Automatic Chocolate Tempering Machine for Molding, Coating & Enrobing
The ZONESUN ZS-CG25 is a compact automatic chocolate tempering and enrobing machine designed for precise temperature control and continuous coating of chocolate over biscuits, nuts, confectionery, and other products. Featuring a 25L jacketed bowl, PLC touchscreen interface, and an energy-saving night mode, it ensures stable crystallization for a glossy finish, crisp texture, and easy demolding. Ideal for small to medium-scale production, enrobing, and molding applications.
Parameter
- Model: ZS-CG25
- Voltage: 380V/50HZ
- Cooling Temp: 10~18°C
- Depth: 13-14.9 in
- Control System: Batch Type with PLC Control
- Capacity: 25L
- Power: 7.5 kW
- Tempering Time: 20 Mins for 25Kg
- Tunnel length: 5-10meter
- Dimension(L*W*H): 900*600*1600mm
- Weight: 250kg
Key Features
- PLC Touchscreen Control — Precise temperature programming and real-time monitoring for consistent tempering results across every batch
- 25L Jacketed Bowl — Water-jacketed design ensures uniform heat distribution and stable cocoa butter crystallization throughout the bowl
- Fast Tempering Cycle — Tempers 25 kg of chocolate in just 20 minutes, maximizing production efficiency
- Adjustable Cooling Temperature — 10–18 °C cooling range accommodates dark, milk, and white chocolate tempering requirements
- Energy-Saving Night Mode — Reduces power consumption during idle periods without losing temper stability
- Enrobing Line Compatible — Supports 5–10 m tunnel integration for continuous chocolate coating production
Benefits
- Glossy Finish & Crisp Snap — Stable Form V crystallization delivers professional-grade chocolate appearance and texture
- Clean Demolding — Properly tempered chocolate releases cleanly from molds, reducing waste and rework
- Consistent Batch Quality — PLC control eliminates manual temperature guesswork and ensures repeatable results
- Compact Footprint — 900 × 600 mm base fits small production spaces and artisan workshops
- Versatile Application — Suitable for molding, enrobing, coating, and dipping across dark, milk, and white chocolate
Applications
The ZS-CG25 is designed for small to medium chocolate production facilities, artisan chocolatiers, and food factories producing:
- Molded chocolates — pralines, bonbons, chocolate bars, and seasonal shapes
- Enrobed products — chocolate-coated biscuits, nuts, fruits, and confectionery
- Chocolate coating & dipping — truffles, cake pops, and dessert coatings
- Dark, milk & white chocolate processing
- Artisan & small-batch chocolate production
PLC Touchscreen Panel
Executes precise thermal cycles via an advanced PLC to ensure stable crystallization, while managing recipe storage, "Night Mode" energy saving, and auger reversal functions.
JACKETED MELTING BOWL
Holds and melts large-volume chocolate mass via a heated jacketed bowl, while safely storing leftover chocolate fluids after enrobing for continuous recirculating and re-enrobing.
DUST COOLING FAN
Expels internal electronic heat constantly via a side-mounted industrial fan, maintaining an optimal running environment for the control center.
Ergonomic Control Foot pedal
Provides precise flow control via a foot pedal with an automatic auger backtrack feature to prevent dripping, enhancing mold-filling efficiency.
We offer a variety of accessories to tailor the machine to your specific needs:
Depositing Plates (various nozzle platterms)
Vibrating Tables
Enrobing Devices with Blowing Unit
Cooling Tunnels
PU Conveyor Belts
CUSTOMIZABLE SOLUTIONS
Provides various optional accessories like depositing plates, vibrating tables, and enrobing lines to flexibly upgrade the base machine into an automated production setup.
Why Choose the ZS-CG25?
✅ Precise Temperature Control — Stable Crystallization: PLC-controlled batch tempering maintains precise chocolate temperature throughout the crystallization cycle, ensuring consistent cocoa butter crystal formation for glossy surface finish, crisp snap, and reliable demolding every batch
✅ 25 kg in 20 Minutes — Fast Tempering Cycle: High-efficiency tempering system processes 25 kg of chocolate in just 20 minutes — significantly faster than manual tempering methods, enabling higher daily production output for small to medium chocolate operations
✅ 25L Jacketed Bowl — Uniform Heat Distribution: Double-walled jacketed bowl design ensures uniform temperature distribution throughout the entire chocolate mass, eliminating hot spots and cold zones that cause inconsistent tempering results
✅ PLC Touchscreen Control — Easy Operation: Intuitive PLC touchscreen interface enables precise temperature setting, tempering curve management, and production monitoring — allowing operators to achieve professional tempering results without specialized chocolate expertise
✅ Night Mode for Energy Saving: Built-in night mode reduces power consumption during idle periods and overnight standby, lowering operating costs for chocolateries and production facilities running extended hours
✅ 10–18°C Cooling Temperature Range: Precise cooling temperature control within the 10–18°C range enables optimal cocoa butter crystallization for dark, milk, and white chocolate formulations with different tempering curve requirements
✅ Compact Footprint for Small Production: 900×600×1600mm compact design fits into small chocolateries, bakery kitchens, confectionery workshops, and food factory environments without requiring large dedicated production floor space
Ideal Applications
Chocolate Molding: Tempering chocolate for pralines, bonbons, chocolate bars, filled chocolates, and decorative molded chocolate pieces requiring consistent gloss, snap, and clean demolding from molds
Chocolate Enrobing: Providing perfectly tempered chocolate coating for enrobing truffles, nuts, fruits, biscuits, wafers, and other confectionery centers requiring smooth, glossy chocolate shells
Artisan Chocolateries & Chocolate Shops: Daily chocolate tempering for artisan chocolate production, chocolate tasting menus, custom chocolate gifts, and specialty chocolate retail requiring consistent professional-quality tempered chocolate
Bakeries & Pastry Shops: Chocolate decoration, dipping, and coating for cakes, pastries, eclairs, croissants, and other baked goods requiring tempered chocolate for professional finish and shelf stability
Small to Medium Confectionery Production: Continuous chocolate tempering for small to medium confectionery factories, private label chocolate manufacturers, and seasonal chocolate production operations requiring reliable, automated tempering
