Panning Machines

Panning is the process of coating a center — peanuts, cashews, hazelnuts, cereals, dried fruit, and more — with successive layers of coating, forming dragées. In chocolate panning, the product tumbles inside a rotating pan while the chocolate is added little by little; the constant movement distributes the coating evenly, and the airflow helps each layer set before the next application.

It sounds simple, but the balance is delicate: rotation that is too fast damages the center, rotation that is too slow creates uneven layers and clusters; without air control, the chocolate takes too long to crystallize and production stalls. Improvising with adapted equipment usually proves costly in rework and lost product.

That is why a true panning machine offers fine control over the process variables — rotation speed, pan tilt, and air blowing — and is built from materials suited to food contact. That is exactly the concept behind the Andromeda.

Transparency is part of the VONIN way of building machines: what the Andromeda delivers is in the spec sheet, not in the sales pitch. It is a panning machine designed for chocolate, with sanitary construction and the adjustments the panning process actually requires.

These are the Andromeda's specifications:

• Drum from 10 to 300 liters, depending on the model — from artisan production to industrial scale
• 304 stainless steel pan with sanitary finish
• Hot or ambient air blowing (optional)
• Rotation speed control
• Pan tilt control
• 220V single-phase or three-phase power supply / 60 Hz
• Optional: drum with baffles to improve product tumbling

In panning, the process is in charge — and each product calls for a different setting. The Andromeda's speed control lets you match the rotation to the center being panned: more fragile centers call for gentler movement, while engrossing and polishing stages can run at a different pace.

The pan tilt control changes how the load behaves inside the drum, influencing how the product rolls and mixes. Combined with the optional baffled drum, which helps tumble the product more evenly, the result is more uniform layers and fewer off-spec dragées.

Air blowing — hot or ambient, as needed — acts on the drying and firmness of the layers between one application and the next. Ambient air helps the chocolate set; hot air serves process stages that call for higher temperatures. Having both options in the same machine gives you the flexibility to develop different recipes and products without switching equipment.

VONIN was born to put industrial technology within reach of small and medium chocolate producers — and the Andromeda line translates that into drum options from 10 to 300 liters, depending on the model. Those just starting out can validate their panned products on a compact machine; those already selling at volume will find the capacity to scale.

All models share the same construction platform: a 304 stainless steel pan with sanitary finish, the food industry's standard material for its corrosion resistance and ease of cleaning. The 220V power supply, single-phase or three-phase at 60 Hz, allows the machine to be installed in artisan workshops and professional kitchens as well as industrial plants.

And because VONIN builds its own machines in Brazil, you talk directly with the people who design and build the equipment — from sizing the ideal model for your production to support after delivery.

We were born to change a market of complacent manufacturers. That means machines designed around the chocolatier's real process, open specifications, and a transparent relationship from quote to after-sales.

In practice, choosing the Andromeda means choosing:

• A panning machine built for chocolate, with the controls that panning demands
• 304 stainless steel construction with sanitary finish
• Models from 10 to 300 liters to keep pace with your production growth
• A Brazilian manufacturer, with direct service from people who understand the process
• Options that adapt to your product, such as hot or ambient air blowing and a baffled drum