Chocolate Tempering Machine
The chocolate tempering machine is the core equipment for the production of pure cocoa butter products.
After continuous temperaturing process by this tempering machine, the chocolate will form the most ideal stable V-shaped crystal, the performance of the final product is more stable and hard, which’s suitable for long-term storage, the surface of the product is glossy and chocolate tastes crisp.
Wheel tempering machine
XTW 8/15/30/60 wheel tempering unit is specially designed to meet commercial chocolate tempering purpose, it is ideal for manual chocolate moulding, dipping, and cake decorating. Undercarriage on casters and independent vibrating table is available.
- Omron/Autonics digital temperature control
- Capacity of 8 to 60 litres of melted chocolate
- Made of SUS304
- No tools required for cleaning
- Easy for maintenance
- Reliability and simplicity of the wheel system
- Independent vibrating table for selection
- Transparent PMMA or stainless steel lid for selection.
Pedal tempering machine
The pedal controlled commercial chocolate tempering machine, ideal for commercial level chocolate tempering which is similar as the wheel tempering machine. Differs from the wheel tempering units, pedal tempering machine is built with intelligent PLC controlling system, built-in tiny refrigerating unit to rapidly and precisely cool down chocolate to target lower temperature.
- Accurate tempering results
- Easy for operation and changeover
- Chocolate dosing plate available
- Wire conveyor and belt conveyor for enrobing
- Entire machine sits on castors
This industrial scale continuous chocolate tempering equipment consists of jacketed tempering tubes, water cooling system and small chocolate tank which attached with a chocolate pump. The temperature control of chocolate mass is realized by PT-100 thermal sensors and monitored through PID type temperature controller.
Completely made of SUS 304 food grade stainless steel.
Water jacketed structure wherever contact chocolate mass.
Individual water heating and cooling system for tempering tubes.
Internal cold-water reservoir.
Scrapping paddles attached inside of all the tempering tubes.
Internal chocolate pumping system for chocolate mass circulation.