The ENRO-24’’-60’’ models are perfect enrobers for large productions. These are real industrial coaters. Their unique design with a removing enrobing belt allows easy cleaning of the belt and full access to the chocolate tank. The multitude of control provides the highest results of coating
The model ENRO-6 is the ideal equipment to increase productivity in coating product. It is a small robust machine very versatile and easy to use.It has all the characteristics of a large industrial coater.
This equipment is made to be perfect for a start up business, you are able to melt, temper, mold, hand dip with same equipment. This equipment is made to growth with your business. Add-ons equipment are easy to add.
Thanks to our 25 years in business, we have developped a solid expertise and an outstanding reputation through our customer base.
Expertise is about strong engineering and deep know-how. We fully design and built our equipment in-house so we can easily bring changes to fit your specific needs.
Our multi-disciplinary team can turn-around quickly. Simply tell us about your project and we’ll come up with an equipment to make it happen!Learn more
Perfect Equipements is aptly named.
These machines are “perfect” for my business.
My first Perfect purchase was an Enro-2. This is the ideal entry-enrober for a small operation and allowed me to increase production dramatically. What had previously taken hours to individually hand dip suddenly was done in a half hour. This increase in productivity quickly turned into an increase in profitability! We have since expanded to two Enro-2 and two Air-2 machines. Their efficient, compact designs make a small footprint in our small space. Multiple machines allow us to have milk, dark and white chocolate available at all times.
I have the Perfect Compact Coater 6’’. It is a rather simple machine that includes a blower, a detailer, and a polycarbonate shield I am able to keep the temper going for 12-15 hours.
Also, cleanup is very easy and you can easily enrobe in dark one day, clean the pan, and enrobe in milk chocolate the next day.