Best Tempering + Enrobing Bundles: Which Enrober Fits Which Tempering Machine

Short answer: an enrober is built to work with specific tempering machines, so you choose the pair, not two separate machines. On the equipment we sell, the matching pairs are: the Chocolate World CW12 with the M1200A 180 mm enrobing line; the Chocolate World CW24 Delight, CW24, CW40, CW60 or CW80 with the M1300A 200 mm line; the Pomati T8 with the Pomati 180 mm tilting enrobing belt; and the Bilait Adam K6 with Bilait's own enrober. Every one of these enrobing setups runs on 220–230 V, not 110 V. Below: what each pair does, what it needs in your kitchen, and which one fits your production.

Quick answer: which tempering + enrobing bundle for which production?

Your production	Bundle	Price
Small batches, bonbons dipped by hand, standard 110 V outlet	Pavoni MiniTemper 110V + Martellato dipping fork set	$3,419.50 CAD
The most compact machine that tempers and can also enrobe	Bilait Adam K6 + Bilait enrober (ask us)	$10,990.00 CAD + enrober on quote
A first automatic enrobing line on a 12 kg tempering machine	Chocolate World CW12 + M1200A enrobing line, 180 mm	$34,298.00 CAD
An enrober that folds away when you are not using it	Pomati T8 + Pomati tilting enrobing belt, 180 mm	$35,390.00 CAD
Higher output on a 24 kg tempering machine	Chocolate World CW24 Delight + M1300A enrobing line, 200 mm	$24,999.00 CAD (single-phase 220 V) + $14,650.00 CAD
A continuous enrobe-and-cool line	Chocolate World M1850 enrobing station, 300 mm on a cooling tunnel	$19,760.00 CAD (station only)

The bundle totals add up the two product prices. Most of these machines are special-order items that ship directly from the manufacturer; contact us for the current lead time.

What a tempering + enrobing bundle actually is

A tempering machine keeps chocolate in temper and feeds it out continuously. An enrober (enrobing line or belt) carries your centres on a mesh belt through a curtain of that tempered chocolate, so each piece comes out coated. On the lines we sell, a blower then removes the excess, a vibrating station settles the coating, and a tail cutter or detailer cleans the base before the pieces leave on paper. The enrober has no chocolate supply of its own: it works off the tempering machine it is mounted on, and on the Chocolate World lines it is also powered through that machine. That is why compatibility comes first.

For the coating technique itself (centre temperature, cooling, common faults), see our chocolate enrobing guide. This article is about choosing the equipment pair.

Compatibility: which enrober fits which tempering machine

Each maker designs its enrobers for its own tempering machines. The table lists what the manufacturers and our product pages state.

Enrober	Belt width	Fits	Electrical
Chocolate World M1200A	180 mm	CW12 and CW24 Delight named by Chocolate World; our product page also lists CW24 through CW80	220 V single-phase, 0.5 kW, powered through the tempering machine
Chocolate World M1300A	200 mm	CW24 Delight, CW24, CW40, CW60, CW80	220 V single-phase, 0.5 kW, powered through the tempering machine
Pomati tilting enrobing belt	180 mm (a 250 mm version is made for the T20 and T35)	Pomati T8, T20, T35 (Pomati's 2025 catalogue also lists the SL16)	230 V / 50 Hz single-phase, 0.4 kW according to Pomati's 2025 catalogue; special voltages on request
Bilait enrober	192 mm	The whole Adam line, including the Adam K6; Bilait says it is also compatible with other tempering machines	230 V, 50/60 Hz

Two machines people often ask about are not in this table: the Pomati T5 (Pomati does not list its tilting belt for the T5) and the Chocolate World Easy Temp, which its product data describes as a standalone tabletop unit. Neither has a matching enrober among the machines we sell; if enrobing is in your plan, start from a pair in the table above. To compare the 110 V tabletop machines, see MiniTemper vs Pomati T5 vs Adam K6 vs Easy Temp.

Bundle 1: Bilait Adam K6 + Bilait enrober

The most compact way to temper and enrobe with one machine family. Bilait describes the Adam K6 as the most compact machine in its category: 500 × 470 × 728 mm and 67 kg, with a 6 kg capacity, a heated vibrating table, a stop-and-go pedal and a night cycle that saves energy. Bilait's 2026 catalogue states it can temper 20 kg of chocolate in 4.5 hours, up to 45 kg a day, at 1.5 kW on 230 V; our product page gives up to 24 kg per hour of continuous production.

Bilait's enrober is built for the whole Adam line, including the K6. According to Bilait's 2026 catalogue it has a 192 mm belt, an hourly output of 30 kg, a total weight of 65 kg, three chocolate cascade options, adjustable belt speed and height, an air blower, tail-cut technology and full top-and-bottom coverage; a "V" coater (half or angled coating) and a blade coater (bottom only) are optional accessories.

• View the Bilait Adam K6 → $10,990.00 CAD

The Bilait enrober is not listed in our online store yet. Zucchero Canada is Bilait's exclusive distributor in Canada: contact us for a quote on the pair.

Best for: pastry shops and restaurants starting with chocolate that want one compact line for moulding and enrobing.

Bundle 2: Chocolate World CW12 + M1200A (180 mm)

The entry point to a full Chocolate World enrobing line. The CW12 is a continuous tempering machine with a 12 kg tank and an Archimedes screw, delivering up to 45 kg of tempered chocolate per hour, on 220 V single-phase (0.7 kW). The M1200A mounts on its output: double chocolate curtain, vibrating station, adjustable blowing unit, detailer, adjustable conveyor speed and a paper-covered belt.

• Footprint: CW12 48 × 59.5 × 143.5 cm; M1200A 174 × 60 × 123 cm in use, 60 × 60 × 176 cm stored.
• Options that fit the M1200A: bottom enrobing $1,150.00 CAD and partial (half-dipped) enrobing $1,150.00 CAD.
• Installation: a stable, level surface and at least 50 cm of clearance around the CW12.

View the M1200A enrobing line →

Best for: chocolatiers moving from hand dipping to a first automatic line, who may later move up to a larger CW machine.

Bundle 3: Pomati T8 + tilting enrobing belt (180 mm)

The space saver. The Pomati belt is a folding attachment: open it measures 1820 × 450 × 1030 mm, closed it stands 500 × 450 × 1890 mm, so the T8 goes back to being a compact tempering machine between enrobing runs. According to Pomati, the belt has a loading net with start/stop, a coating net with a vibration zone, a double-veil hopper for full coating, a blower adjustable in height and tilt, an end (tail) cutter, an optional pool for bottom and side coating, electronic speed control from 0 to 2 m/min and a paper-fed unloading belt.

The T8 itself is a continuous tempering machine with a 9 kg heated tank, a removable Archimedean screw for cleaning and chocolate changes, a programmable pedal doser and a heated vibrating table. Our product page lists the North American version at 220 V / 60 Hz single-phase, 0.7 kW; Pomati's standard model is 400 V three-phase, with special voltages on request.

• View the Pomati T8 → $19,890.00 CAD
• View the Pomati tilting enrobing belt → $15,500.00 CAD

Pomati lists the belt at 230 V / 50 Hz single-phase with special voltages on request: confirm the North American configuration with us before ordering.

Best for: labs where floor space is tight and enrobing is one production among several.

Bundle 4: Chocolate World CW24 Delight to CW80 + M1300A (200 mm)

The step up in output. The M1300A has the same build as the M1200A (double curtain, vibrating station, adjustable blower, detailer) on a wider 200 mm belt, and fits the CW24 Delight, CW24, CW40, CW60 and CW80. Our product data gives up to 90 kg per hour for the CW24 Delight (24 kg tank) and up to 150 kg per hour for the CW40 (40 kg tank).

• CW24 Delight: $24,999.00 CAD single-phase 220 V, or $23,099.00 CAD three-phase.
• No three-phase power? The M1300CON single-phase conversion $1,200.00 CAD fits the CW24 Delight, CW24 and CW40; it needs a professional electrical installation.
• Variants of the line: M1300ADB deep-bath version for layered and thicker coatings, and M1300AXL extended line for extra cooling or decorating length.

View the M1300A enrobing line →

Best for: chocolate shops and production kitchens enrobing every day.

Beyond bundles: an enrobing station on a cooling tunnel

When enrobed pieces must also be cooled on the same line, Chocolate World's M1850 enrobing station (300 mm belt; adjustable chocolate curtain, vibrating unit, air blower and detailer; full, partial or bottom-only coating) mounts at the infeed of a Chocolate World cooling tunnel. Our product page pairs it with a CW40 or CW60 tempering machine, whose reservoir takes back the overflow chocolate. Our product page asks for a clean, level workspace at 20–23°C (68–73°F) with relative humidity under 50%. This is a line to plan with us, not a box to add to a cart.

View chocolate cooling tunnels →

Before you buy: a checklist

• Power: every enrobing setup above is 220–230 V; the CW24 Delight and CW40 are sold in single-phase and three-phase versions, and the CW80 is three-phase. Have an electrician check your panel before you order.
• Space: measure the enrober open, not just the tempering machine, and leave room to load centres at one end and take pieces off at the other.
• Belt width: 180, 192, 200 or 300 mm limits how many pieces cross the curtain side by side.
• Consumables: Chocolate World lines run on paper; we stock the 200 mm enrobing paper roll $250.00 CAD.
• Growth: the Chocolate World range lets you keep the same line family from a CW12 to a CW80 and, later, a cooling tunnel.

How AI can help your production

Paste the compatibility and footprint tables above into an AI assistant with your floor plan dimensions, your power supply and your weekly volume of enrobed pieces, and ask it to list which bundles fit and what to confirm with an electrician. Ask it to draft a daily start-up and cleaning checklist for the line you choose, and a simple log of chocolate temperature and belt speed per batch, so every shift runs the line the same way.

AI organises the information; tasting and the final decision stay with your chef.

Tempering and enrobing equipment at Zucchero Canada

We are an authorized distributor of Chocolate World, Pomati, Pavoni Italia and Martellato, and Bilait's exclusive distributor in Canada, so each pair in this article comes with one point of contact for the tempering machine and the enrober. Each brand has its own place: Pavoni and Martellato for hand-dipping setups on 110 V, Bilait for the most compact temper-and-enrobe pair, Pomati for a folding belt that frees floor space, and Chocolate World for a modular line that can grow up to a cooling tunnel. Machines are excluded from free shipping; orders over $500 CAD get 5% off automatically at checkout, and customers who bought their machine from us get 15% off genuine spare parts with code PARTS15.

For coating, filling and tempering technique, Ramon Morató's Chocolate (6th edition) $160.00 CAD covers tempering, coating and glazing in 416 pages.

Buying for more than one location, or planning a full line? Contact our B2B team, write to sales@zuccherocanada.ca or call 587-774-8873 (toll free 877-741-8251).

View all chocolate enrobing machines →

Tempering machines | Enrobing machines | Bilait | Pomati | Chocolate World | Tempering machine comparison | Chocolate enrobing guide

This article is for information only. Every business is different: draw your own conclusions based on your own expectations, budget and goals, and talk to qualified experts before you decide or invest.

Sources: Bilait 2026 catalogue (Adam K6 and Enrober pages); Chocolate World machinery pages for the M1200A and M1300A (chocolateworld.be); Pomati 2025 catalogue and tilting enrobing belt brochure (pomati.it); Pomati, Chocolate World, Bilait, Pavoni Italia and Martellato technical data on our product pages (October 2026).