Quick Start Guide
Chocolate World M1850 Enrober
Set up the M1850 conveyor enrober — chocolate curtain, vibration, blower and detailer — and start enrobing. Used with a CW40/CW60 tempering machine or a CW cooling tunnel, from your authorized Canadian distributor.
AT A GLANCE
300 mm
Belt width
Conveyor grill belt — full, partial or bottom-only coating.
CW40/60
Chocolate supply
Pairs with a CW40 or CW60 tempering machine — overflow returns to its reservoir.
230 V
Power
230 V single-phase, 50/60 Hz, ~6 A — its own supply, or the cooling tunnel cabinet.
≈68 kg
Net weight
Footprint 1.15 × 0.6 × 1.46 m (L×W×H). Made in Belgium.
HOW IT WORKS
A grill, a chocolate curtain, an even coat.
The Chocolate World M1850 is a conveyor enrober. Products travel on a grill belt through a curtain of tempered chocolate — coating each piece fully, partially, or on the bottom only. A separate CW40 or CW60 tempering machine supplies the chocolate; the overflow runs through the grill and drains back into the temperer’s reservoir.
As pieces pass through, a vibrating unit settles the coating and releases trapped air, an adjustable air blower sets the final thickness, and a detailer smooths the base and removes the chocolate tail. Run it standalone, or mount it at the infeed of a CW cooling tunnel for a continuous enrobe-and-cool line.
BEFORE YOU BEGIN
What you'll need.
01
A CW40 or CW60 temperer
A Chocolate World CW40 or CW60 with chocolate already tempered — it supplies the chocolate curtain, and the overflow drains back into its reservoir. (Or a CW cooling tunnel line.)
02
Power & space
Its own grounded outlet — 230 V single-phase, 50/60 Hz, ~6 A — or a connection to the cooling tunnel’s electrical cabinet. Footprint about 1150 × 600 × 1460 mm; ≈68 kg.
03
The right room
A clean, level area at 20–23°C with relative humidity under 50%. Use air conditioning or a dehumidifier if your room runs humid.
04
Products to enrobe
Centres, pralines, bonbons, biscuits, cookies, fruits, nuts or marzipan — anything that fits the 300 mm belt.
STEP BY STEP
Setup, enrobing & care.
Everything you need for a clean, even coat — from connecting the enrober to end-of-day cleaning.
Before you begin
Inspect the enrober
Unpack the M1850 and check it for transport damage — the stainless-steel frame, the 300 mm grill belt, the enrobing gutter (chocolate curtain), the vibrating unit, the air blower, the detailer, the bottom-plate heater and the emergency stop.
Place it on a level surface with room for its footprint (about 1150 × 600 × 1460 mm). Clean the belt and all chocolate-contact parts before first use.
Professional use only
Professional use only. Follow all electrical safety requirements and keep out of reach of children.
Set-up questions?Talk to our Canadian Chocolate World support team — we’re in your timezone.
Installation
Connect it — two ways
Standalone: position the enrober under your CW40 or CW60 so the enrobing gutter sits beneath the chocolate nozzle and the overflow runs back into the temperer’s reservoir. Block the wheels, then plug into its own 230 V single-phase, 50/60 Hz outlet.
Cooling tunnel: mount the enrober at the tunnel infeed, set its height with the leg bolts and lock the nuts, then connect it to the tunnel’s electrical cabinet.
It has its own power
Unlike a tabletop enrober, the M1850 plugs into its own 230 V supply (or the tunnel cabinet). The tempering machine supplies chocolate, not power.
Setup
Warm the grill & set the curtain
Make sure the grill is warm so there is no hardened chocolate. With tempered chocolate flowing from the CW40/CW60, switch on the transport and adjust the screws on the enrobing gutter to set the curtain gap — for a full or partial coat.
Run a few test pieces and fine-tune the gap until the coating is even. For bottom-only coating, fit the optional bottom gutter and place pieces on the wet grill after the chocolate.
Chocolate must be in temper
Coat quality depends on the chocolate arriving properly tempered from the connected machine — check your temper before a long run.
Setup
Set vibration, blower & detailer
Switch on the air blower and set its intensity and height to blow off the surplus and set the coating thickness. Set the vibrating unit (mechanical screw) to settle the coating and release trapped air.
Set the detailer’s speed and direction — it runs against the product flow to smooth the base and remove the chocolate tail. For small pieces, reverse it so they aren’t pushed back into the grill.
Dial in one at a time
Curtain, vibration, blower and belt speed work together. Adjust one at a time and watch a few pieces before committing to a full batch.
Setup
Set the bottom-plate heater & speed
On the control panel, set the bottom-plate heater so the wet grill stays at working temperature — but not too high, or the chocolate can scorch.
Set the grill speed so products travel smoothly from the dry grill, through the curtain, to the exit without crowding.
Operation
Enrobe your products
Place products on the dry grill, evenly spaced. Each piece passes through the chocolate curtain, over the vibrating unit, under the air blower, and past the detailer.
The enrobed pieces continue to collection — or straight into a CW cooling tunnel to set. Keep feeding the grill steadily for a consistent run.
Space your pieces
Even spacing gives an even coat and a clean tail. Crowding the grill leads to pieces touching and uneven coverage.
Maintenance
Stopping & cleaning
Let the grill run empty. Switch the chocolate to warm (about 40°C) and run it for ~15 minutes to clear any leftover chocolate from the machine.
Clean the enrobing gutter, the detailer and the grill, and wipe the grill so chocolate doesn’t stick and harden. Store the machine in a dry, clean place away from moisture and direct sunlight.
The heater stays hot
The emergency stop does not switch off the heater. Don’t touch the heating element or hot surfaces, and always clean the contact parts after each session.
Maintenance questions?Talk to our Canadian Chocolate World support team — we’re in your timezone.
WHAT YOU CAN MAKE
Enrobe more, faster.
Automated, even coating on a 300 mm belt — full, partial or bottom — fed from your CW40/CW60 temperer, and optionally straight into a cooling tunnel.
Pralines & bonbons
Coat ganache and praline centres with a thin, even shell and a clean tail, piece after piece.
Biscuits & cookies
Enrobe biscuits, cookies and wafers with a smooth chocolate layer at production speed.
Fruits, nuts & marzipan
Cover dried fruit, nuts and marzipan evenly, with thickness set by the curtain, vibration and blower.
Custom finishes
Add bottom (M1850AB), partial (M1850AP), a plexi cover (M1850APL) or the X3 triple curtain (M1850X3) — and pair with a CW cooling tunnel for a continuous line.
PLEASE READ FIRST
This guide doesn’t replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Chocolate World M1850 enrober quickly and safely. It is not a substitute for the manufacturer’s user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your machine. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
Frequently asked questions.
A Chocolate World CW40 or CW60 tempering machine supplies the tempered chocolate — the overflow drains back into its reservoir. The enrober has its own power: 230 V single-phase, 50/60 Hz, ~6 A, or it connects to a CW cooling tunnel’s electrical cabinet when integrated. It needs a clean, level area at 20–23°C with relative humidity under 50%.
Products travel on the 300 mm grill belt through a chocolate curtain that coats them — fully, partially, or on the bottom only. A vibrating unit settles the coating, an adjustable air blower sets the thickness, and a detailer smooths the base and removes the tail. Collect the pieces, or feed them straight into a CW cooling tunnel to set.
Yes. The M1850 mounts at the infeed of a CW cooling tunnel (M1850T4 Premium or M1850TD6 Delight), height-adjustable via the leg bolts, and connects to the tunnel’s electrical cabinet for a continuous enrobe-and-cool line. It also runs standalone with a CW40 or CW60 tempering machine.
Use the adjustable chocolate curtain (gutter screws), the vibrating unit, the air blower (height and intensity), the bottom-plate heater and the grill speed. The detailer can also reverse direction for small pieces so they aren’t pushed back into the grill.
You can add bottom enrobing (M1850AB), partial enrobing (M1850AP), a plexi cover (M1850APL), and the X3 triple-curtain version (M1850X3).
Yes. Zucchero Canada is an authorized Chocolate World distributor and supports the M1850 across Canada, with hands-on technical help in your timezone. If you purchased your machine from us, you also receive a 15% discount on genuine spare parts for it, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your Chocolate World M1850?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251