As in the case of smaller and larger bowls, this 10 kg model doesn’t allow automatic pre-crystallization (tempering), as an automatic tempering machine does, but it perfectly keeps the temperature you set, which allows you to smoothly dissolve the chocolate, and then instantly temper it by adding concentrate of stable crystals of cocoa butter ("silk"), prepared in a special incubator, or by the classical seeding method, when instead of "silk" you add chocolate callets or "micrio".
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.
I own one and I love it!