Dragee production line

A coating pan is a rotating drum that builds up a controlled film around a centre — nuts, dried fruit, coffee beans, soft centres — layer by layer. Sugar syrup or tempered chocolate is dosed onto the tumbling product, warm or cool air sets each layer, and the cycle repeats until the target diameter and glossy or matte finish are reached. Done right, the mass gain is 40–60% over the centre weight, with every piece coated to the same thickness.

The variables that drive consistency are drum tilt and rpm, syrup viscosity and temperature, airflow direction, and dwell time per layer. Chocolate panning needs cooling air; sugar panning needs warm dry air. A common practical detail: the syrup cooker upstream must hold the recipe at the right Brix and temperature continuously — a cold spot at the dosing point ruins the layer geometry and you start chasing the recipe by eye.

Two buyer mistakes are typical. The first is sizing the pan on the input weight of the centre and forgetting that the finished product weighs 40–60% more — the pan ends up undersized within six months of operation. The second is buying just the pan without the syrup cooker, heated piping, and food pumps that the recipe actually needs; the pan then sits idle waiting for syrup. A complete panning station is the drum plus its supply train.

Our practical approach: drum diameter and rpm are selected for your finished batch size, not the empty volume; the syrup cooker is engineered for faster production and lower energy use; airflow and cooling are tuned to your recipe — chocolate, glazed, sugar shell, or polish. Heated stainless pipes, food-grade pumps, and multilingual PLC control come as standard so the line is operable by a single station operator.