Australis is proud to be
ChocoMa of Denmark's agent for the Australian and New Zealand
markets. With in-depth industry experience, Australis and
ChocoMa aim to bring the best in chocolate and confectionary
equipment to the Australian/New Zealand market.
Based in Copenhagen Denmark,
ChocoMa has more than 55 years experience in producing flexible,
reliable and efficient chocolate processing equipment.
A key criterion for ChocoMa's
product development is that their products are dynamic and
flexible enabling our clients to grow and adjust to their
markets.
All ChocoMa machines are designed
for processing chocolate, fat glaze, butter cream or similar
products and we can offer models suitable for both boutique and
large operations.
Our Products
Enrobers
Enrobing is the process of
covering a centre with chocolate, fat glaze, butter cream and
similar substances. The covering can be completely top-down,
bottom only or partly e.g. left side of a biscuit. Beside
traditional confectionery the range of enrobed products include
biscuits, fruit, nuts, fondant, fudge, toffee, ice cream and
much more.
A moving wire mesh belt passes
through a reservoir of chocolate whilst at the same time a
curtain of chocolate falls down onto the belt. Any centre on the
belt gets completely covered - including the bottom.
Various Enrobers are available in
the ChocoMa range to suit a range of products and throughput
speeds.
E220
Universal Tempering / Moulding / Enrobing
22cm wide enrober. Designed for total or partial coating of
biscuits, cakes and chocolates with chocolate or compound and
yogurt coatings. Can also be used for moulding solid or filled
items - Bars and Pralines.
24cm, 32 cm, 40 or 60cm wide enrober. Designed for total
or partial coating of biscuits, cakes and chocolates with
chocolate or compound and yogurt coatings. Can also be used for
coating cheese with wax.
60 cm wide enrober
(shown with 'super' cooling tunnel). Designed for high volume
production of fully or partially coated biscuits, cakes or
chocolates. Can also be used for coating cheese with wax.
This model can be modified for fondant enrobing.
24cm, 32 cm or 40 cm wide enrober. Specially made for
coating frozen product, this enrober is for the total or partial
coating of ice cream and chilled products with chocolate or
compound.
This special machine coats
cheeses in wax seamlessly and evenly - with none of the lumps,
bubbles and tails from hand-dipping. It is a low cost
machine that offers excellent value for money with low staff
and skill requirement and a small footprint. It gives you
continuous production of reliable, high quality finished
product.
Increased
capacity and out put volume of pralines and chocolate based
products can be obtained by means of a cooling tunnel.
C + C Cooling
Tunnel
Standard 18, 24, 32, and 40 cm
wide cooling tunnel. Available with or without its own
drive. Designed to cool biscuits, cakes and chocolates.
Designed to work specifically with the ChocoMa range of
enrobers. Self-driven models can work with other makes of
enrober.
C
+ CS Cooling Tunnel
Super 32, 40 and 60 cm wide
cooling tunnel. Available with or without its own drive.
Designed to cool biscuits, cakes and chocolates.
Designed to work specifically with the ChocoMa range of
enrobers. Self-driven models can work with other makes of
enrober.
6T 20 C
Temperer This model is a free standing compressor cooled melting and
tempering machine. It is manually controlled from the operating
panel, and is able to temper 20 kg of melted chocolate in app.
25 minutes.
6T 20 CD
Temperer
This model is a free standing compressor cooled melting and
tempering machine, automatically controlled by a programmable
thermostat and able to temper 20 kg of melted chocolate in app.
25 minutes.
6T 20 CD2
Temperer
This model is a free standing compressor cooled temperer and
very flexible as two types of chocolate can be melted and
tempered. It is automatically controlled by programmable
thermostats. Is able to temper 2 x 20 kg of melted chocolate in
app. 25 minutes.
3 RT 12 C
Temperer
This model is a semi-automatic and free standing compressor
cooled melting and tempering machine. It is manually controlled
from the operating panel, and is able to temper 12 kg of melted
chocolate in app. 20 minutes.
Melting and
storage machine with water jacket and a strong stirrer ensures a
quick melting of the chocolate. The stirrer is secured against
blocking and the motor against overlading. The melting
temperature is controlled by a digital thermostat, and a safety
thermostat protects the chocolate against overheating.
H 500 P Melting
Same machine
as H500 but including a chocolate pump for transfer of chocolate
into other machines. The pump with gear and motor is fitted
underneath the machine. The chocolate tube is electrically
heated, thermostat controlled and insulated. Automatically
filling stop is available.
Australian Made...World
Class...Materials Handling
2
MP Enrober
2
MP 60 Super Enrober
2
MP ICE Enrober
Increased
capacity and out put volume of pralines and chocolate based
products can be obtained by means of a cooling tunnel.
C
+ CS Cooling Tunnel 
6T 20 C
Temperer
6T 20 CD
Temperer 
6T 20 CD2
Temperer 
3 RT 12 C
Temperer 
2T
Temperers
H
500 Melting )
