This is an automatic tempering machine for chocolate with loading capacity 20 kg.It has been developed to let you forget about tempering process. The machine is designed so that chocolate always remained in the working condition running in the closed circuit.
The illustration shows the work principle:
Temperature of chocolate in the tub is 45 degrees. In certain part of the circuit there occurs cooling that allows for the creation of seeding for tempering. The output chocolate has temperature 31 degrees. The recrystallization of chocolate doesn’t happen in these conditions, and the chocolate remains stable.