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Schebler Food Equipment is part of a company that's more than 100 years old. Over time, our company has drawn on an old world heritage that values elegantly engineered solutions to solve an amazing range of manufacturing problems.

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Belt Coater over Traditional Panning

05.13.16

When it comes to chocolate coating, belt coating systems are superior over traditional panning. They not only allow better chocolate distribution through their drip-manifold or spray system technology, they also offer a smaller footprint per capacity, and their open architecture makes for better ease of access for maintenance/cleaning and unloading. The open architecture also offers a more convenient way to inspect and view the product during the coating process. A brilliant LED wash down light not only provides for product viewing, it also uses a fraction of the energy compared to standard incandescent, has an IP69K wash-down rating and doesn’t contain any glass above the food zone.

They are more efficient than traditional pans, deliver increased air flow to the product zone and have less product loss—especially when utilizing a belt heater for reclaiming chocolate onto the coated center.

Belt heater s can be installed to provide radiant heat to the chocolate covered belt. Heat applied to the stainless steel traditional pan means they stay hot, continually melting the chocolate center whereas the plastic of a belt coater doesn’t experience the same effects of heat transfer to the belt, which means only belt panning allows chocolate to be reclaimed of the surface which in turn reduces product loss.

Contact Schebler Food Equipment for more information about the unique characteristics of belt coating and traditional panning systems.