FECOATEC: complete lines for confectionery and chocolate
Spanish engineering for coating, enrobing, tempering and cooling of confectionery and chocolate products. Turnkey projects, 100% designed by FECOATEC.
From syrup to packaged product
Each FECOATEC family covers one stage of the confectionery and chocolate process. Integrated as turnkey installations or supplied as stand-alone equipment.
Automatic coating drum (turnkey)
Complete turnkey coating installations for hard coating (sugar and sugar-free), soft coating and chocolate coating.
- ·Models: 700 L, 1,300 L, 2,500 L, 4,000 L.
- ·Horizontal AISI 304L stainless steel drum, supported on 4 free-axle wheels, driven by a toothed belt wrapping the full perimeter.
- ·Fully automatic process via HMI touch screen — no operator during the cycle.
- ·Shallow product bed: reduced drying time and gentle handling, allowing very fragile products to be coated.
- ·Operates under negative pressure (no dust release), with internal sprayers for uniform syrup/chocolate application.
Chocolate enrober
Automatic enrobing with chocolate, compound or fat masses for full coating, half coating or bottom coating.
- ·Models from 400 mm to 2,000 mm wide.
- ·Applications: pralines, bars, biscuits, cakes, rice cakes.
- ·For real chocolate, integrates with the external TEMPERULTRA tempering unit.
- ·EASYCLEAN system: disassembly of product-contact parts in ~10 minutes for fast product changeover and cleaning.
- ·PLC + HMI control with recipes; product-contact parts heated by an integrated water system at adjustable temperature.
- ·High-speed version available.
- ·Options: chocolate filtration, chocolate tanks, by-pass belt, self-cleaning string decorator, granulate doser, exit turning system, anti-flotation roll for light products.
Chocolate tempering machine
Automatic tempering of chocolate and thermal treatment of compounds and food fats.
- ·Capacity: 100 to 2,000 kg/h.
- ·Vertical tempering with independent temperature-control zones; precision ±0.1 °C.
- ·High Beta V crystal ratio (stable, high-quality temper).
- ·Internal agitators increase turbulence at the heat-exchange surface; final reheating stage for optimization.
- ·Oversized heat-exchange area (cooling water inlet up to 15 °C); stainless steel frame and enclosures.
- ·Option: decrystallizer (shell-and-tube exchanger) integrated or in-line, heating chocolate up to 45 °C.
Chocolate melter and mixer
Compact unit for melting, mixing, storage and dosing of chocolate, fats and cocoa creams for spreading.
- ·Melting/mixing capacity up to 1,000 kg/h.
- ·Mixing/melting tank up to 3,000 L, buffer tank up to 6,000 L, CIP tank up to 10,000 L.
- ·Controlled mixing of chocolate/fats with solid ingredients (flour, sugar) or liquids (butter, fats).
- ·Integrated CIP with detergent/sanitizer dosing; HMI control.
Forming rolls
Continuous production of lentils, spheres, hearts, eggs and other shapes in chocolate, compound or food paste.
- ·Width: 400 to 800 mm. Capacity: 100 to 800 kg/h (combining units).
- ·Bronze or stainless steel rolls, robust mechanical construction with machined surfaces.
- ·Glycol recirculation inside the rolls for efficient cooling; dual adjustment (separation and angular).
- ·Closed chamber with optional dry-air injection; PLC + HMI.
- ·Options: GLYCOLPLUS glycol generator (-25 °C), KALTENPLUS tunnel for crystallization, TROMEL separator drum.
Cooling tunnel
Controlled cooling of biscuits, pralines, cereal bars, candies, cakes and any product coated with chocolate/compound.
- ·Belt width: 400 to 2,000 mm. Length: up to 100 m.
- ·AISI 304L stainless steel; cooling by chilled water or direct evaporation of refrigerant gas.
- ·From 1 to 6 independent cooling zones (adjustable flow and temperature per zone).
- ·Modular sandwich covers (stainless steel + polyurethane), removable without tools; automatic belt centering; HMI control.
- ·Options: radiation cooling tunnel (gentle cooling of coated products), bottom cooling, humidity control by dry-air injection.
Syrup cooker
Automatic preparation of sugar syrup or syrups from other ingredients (sorbitol, maltitol, xylitol) to a set concentration.
- ·Capacity: 300 to 1,000 kg/h.
- ·Cooking at positive pressure or dissolution at atmospheric pressure; steam heating.
- ·AISI 316L stainless steel, hygienic design; internal agitation system for high turbulence and minimum cooking time.
- ·Pumping and filtration of the finished product; manual or automatic ingredient loading.
- ·Options: buffer tank (continuous production), load cells (recipes), refractometer (Brix), vacuum system.
Desiccant Air Handling Unit
Generates filtered air at controlled temperature and very low humidity for food processes.
- ·Capacity: 100 to 30,000 m³/h.
- ·Silica gel rotor drying (adsorption); absolute humidity down to 1.5 g/kg / dew point -11 °C (equiv. 25 °C and 8% RH).
- ·Fully stainless steel, high-density polyurethane insulating panels; settings via HMI.
- ·Applications: automatic coating, chocolate lentil forming, humidity control in cooling tunnels, conditioning of stored product (drying/curing of candies and gummies).
FECOATEC is a family-owned company founded in 2000 by engineers, headquartered in Madrid (Spain), focused on confectionery and chocolate. Three plants: offices and warehouse, and manufacturing/assembly in Colmenar Viejo (Madrid); heavy-component manufacturing in Villarrobledo (Albacete). All equipment is designed in-house by FECOATEC.
A lean technical structure that delivers engineering solutions at competitive prices, serving small and medium businesses up to the sector's largest multinationals.
Technical materials
Evaluating a chocolate coating or enrobing line?
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