Compact and efficient automatic tempering machine for chocolate with a load capacity up to 30 kg. High performance - fast results, this model temper 30 kg in about 15 minutes, and in an hour it is able to temper up to 90 kg of chocolate.
The machine is designed in such a way that the chocolate is constantly in working order, circulating in a closed circle. The temperature of the chocolate in the bawl is 45 degrees. Cooling takes place at a specific point in the flow inside the machine, which allows the creation of a seed for tempering. At the exit of the machine chocolate at a temperature 31 degrees. Under these conditions, recrystallization does not occur, and the stability of the chocolate remains.
The equipment is amazing, I am very satisfied with it, unfortunatly, we couldn't open the bussines, because the current covid-19 restrictions, but we trust everything is gonna be better..
Моё ещё одно желание сбылось. For_choco_biz, Спасибо. Темперирующая машина - мечта.