We offer all the chocolate machines, from cocoa bean processing to chocolate grinding, tempering, depositing, enrobing and final packaging.

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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.

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8L-15L Commercial chocolate temperer

XTW 8/15 mini tempering unit is specially designed to meet commercial chocolate tempering purpose, it is ideal for manual chocolate moulding, dipping, cake decorating, and so much more! With options for the undercarriage on casters, or a separate vibrating table.

  • Omron/Autonics digital temperature control
  • Capacity of 8 to 15 litres of melted chocolate
  • Made by 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.

30L/60L manual tempering machine

XTW 30/60 multi-purpose machines with the vibrating table attached as default and can be removed anytime so you can put the affiliated enrobing unit on its table.

With the table-top enrobing system, you can cover chocolate on cookies or whatever your desires, products will travel on a stainless steel wire mesh conveyor and are covered by a curtain of chocolate. A paper take off belt conveyor is connecting to the mesh conveyor and will carry all the coated products so you can simply remove them with paper wrapped outside for further cooling.
XTW-30/60 can coats top and bottom at the same time or top/bottom only by adjusting the coating device.

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Industrial chocolate tempering machine

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.