Chocolate Equipment
Australis is proud to be ChocoMa of Denmark's exclusive agent for the Australian and New Zealand markets. With in-depth industry experience, Australis and ChocoMa aim to bring the best in chocolate and confectionery equipment to the Australian/New Zealand market.
Based in Copenhagen Denmark,ChocoMa has over 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 flavoured 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.
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.
The E220 is a very versatile machine as, depending on the accessories added to it, it is capable of tempering, moulding and enrobing your chocolate products all in a single machine. The main unit is roughly the size of a large, office-type photocopier/ printer so it has a relatively small foot print. This makes it the first choice for many boutique chocolatiers.
With pricing for a basic unit starting from around $20,000.00 (ex-GST and ex-works Copenhagen), the E220 Enrober is a high quality piece of equipment that can dramatically boost your production while still retaining your ability to produce the highest quality 'hand-made' chocolates.
2 MP Enrober
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.
2 MP 60 Super Enrober
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.
2 MP ICE Enrober24cm, 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.
2 MP Wax Enrober
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.
Cooling Tunnels
Increased capacity and out-put volume of pralines and chocolate based products can be obtained by means of a 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.
Temperers
Water Cooled:
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 around 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 approximately 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 approximately 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 around 20 minutes.
Compressor Cooled:
6T Temperers
The 6T12 and 6T20 water cooled tempering machines are very easy to operate, and have capacities for tempering 12 and 20 kg of chocolate respectively.
2T Temperers
The 2T70 and 2T170 are water jacketed temperers with capacities for tempering 75kg and 170kg of chocolate respectively.
Melting Tanks
H 500 Melting
Melting and storage machine with a water jacket and a strong stirrer ensures a quick melting of the chocolate. The stirrer is secured against blocking and the motor against overloading. 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.
