Sollich: tempering and enrobing machines

Confectionery machinery manufacturerSollich, unveils their new enrobing and tempering machines that will be showcased at ProSweets 2022.

Sollich is a manufacturer of special machinery for the confectionery industry, will present numerous innovations at the ProSweets 2022 in Cologne. Sollich is known for making products that revolve around chocolate processing, bar making, praline and chocolate forming, biscuit finishing, and sugar masses processing. With the company having a deep and vast history dating back to 1920, Sollich has now become a highly successful and respected company with several productions sites dotted around the globe. 

The worldwide operating Turbotemper®tempering system covers the whole spectrum of chocolate tempering machines for capacities starting at 100 kg per hour and upwards.  

On display at the Sollich booth will be the Turbotemper®type TE 1100 D with a tempering capacity of 1100 kg per hour. The patented tempering process provides optimum tempering of different types of chocolate, resulting in a constant enrobing quality, a high shelf-life and an attractive gloss of enrobed or moulded products. The integrated touch panel with intuitive surface and recipe management guarantees easy handling and reproduction of the machine settings. The Tempergraph is designed for online measuring of the degree of temper and ensures a constant product quality.  

Besides the well-known Enromat enrobing machines with working widths of up to 2600 mm also the Temperstatic series with belt width of between 820 and 1300 mm including integrated tempering belongs to the Sollich manufacturing range of enrobing machines. The enrober type Enromat M6-1050 on display, with a belt width of 1050 mm, allows numerous possibilities to adjust a precise adjustment of the product coating. Additionally, the machine distinguishes itself by good accessibility and simple operation. The CIP-execution matches the latest hygiene requirements. A mass changeover which requires a thorough cleaning, e.g. changeover from dark to white chocolate, is now largely possible automatically within 2 – 3 hours.  

Furthermore, Sollich will show the new compact mini enrobing machine type Minicoate MC 420. The machine will run with chocolate mass during the exhibition period. It is available in 320 and 420 mm working width. The Minicoater MC can be flexibly used due to built-in tempering system and mobile execution. The subsequent cooling tunnel type Thermo-Flow LSK 420 guarantees a high product quality due to the combined radiation and convection cooling 


Finally, the well-known fully automatic Tempermeter type E6 for the manual control of the temper index of chocolate masses will be presented. The integrated touch-screen panel simplifies the operation and provides additional options for data analysis and transfer. Sollich is also co-founder of the featured SWEET CONNECT. This digital platform will be presented on the stand. Other leading suppliers of confectionery machines, together with Sollich and Chocotech, offer customers digital functions to optimize the production of confectionery.  

Find us in Hall 10.1, Stand B030/C039 and have a look at our website or send an e-mail to  


Media contact

Roshini Bains,
Editor, International Confectionery
Tel: +44 (0) 1622 823 922

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