Compact and efficient automatic tempering machine for chocolate with a load capacity up to 30 kg. High performance - fast results, this model temper 25 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.
Reliable analog control system
High speed of chocolate dissolving
Control of the flow of chocolate with a convenient volumetric dispenser with a pedal
Integrated cooling system
The model is compact and saves work space
The machine is equipped with a low voltage vibration table