We are a company founded in the year 2000 in Madrid SPAIN by qualified engineers. Our clients are from small and medium companies to the largest multinationals.
Our tailor-made projects, the technical quality of the works and our constant evolution in technology have allowed us to achieve a notable position in the market.
The chocolate enrober ENROULTRA designed and manufactured by FECOATEC, is a completely automatic machine for enrobing with chocolate, compound, or fat masses.
BOMBO.
The automatic coating pan BOMBO, designed and manufactured by FECOATEC, is a completely automatic machine for syrup or chocolate coating of several food products.
CHOCOMELT.
CHOCOMELT is a compact unit, designed and manufactured by FECOATEC, for the proper melting, mixing, storing and dosing of food products such us chocolate, fats or spreading cocoa creams.
DAHU.
The Air Handling and Drying Unit, DAHU (Dessicant Air Handling Unit), is a completely automatic machine that generates a filtered, low humidity, and at set controlled temperature, for food processes.
DISSOLPLUS.
The syrup cooker DISSOLPLUS designed and manufactured by FECOATEC, is a completely automatic machine for sugar syrup preparation (also other ingredients such us sorbitol, maltitol, xylitol…) in a fixed concentration.
FORMINGPLUS.
The forming rollers line FORMINGPLUS is a completely automatic machine for the production of lentils, spheres, hearts, eggs or other shapes in chocolate, compound or food paste (sesame paste, peanut paste…) in a continuous way.
INSTANTPLUS.
The production plant INSTANTPLUS, designed and manufactured by FECOATEC, is used to produce powdered / granulated products, soluble both in cold and in hot liquids such as water or cold milk.
KALTENPLUS.
The cooling tunnel KALTENPLUS designed and manufactured by FECOATEC, is a completely automatic machine for controlled cooling of different food products
TEMPERULTRA.
The TEMPERULTRA chocolate tempering machine, designed and manufactured by FECOATEC, is a fully automatic machine for the correct tempering of chocolate, or heat treatment of compounds or food fats.