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/ Incubator for cocoa butter crystals (Easy tempering machine)

Incubator for cocoa butter crystals (Easy tempering machine)

Incubator for cocoa butter crystals (Easy tempering machine) by KADZAMA
Incubator for cocoa butter crystals (Easy tempering machine) by KADZAMA
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Cocoa butter kept in the Incubator for two days at a stable temperature of 32.7 ° C, slowly get over crystallized. This butter gets a pasty consistency, which Western colleagues call "SILK." These are the crystals that we create in chocolate during tempering, only in pure form.

Using "SILK" is very convenient, especially for tempering small volumes of chocolate, when you need to temper a little, but often

In fact - you have a stainless steel tank heated to a certain temperature. You can put in both cold hard cocoa butter or hot non-tempered one. Then you put the container in the unit with the given stable temperature (approximately 32.7 ° C) and leave it for 12-24 (or more) hours until the magic happens in the Incubator and the butter will turn into a thick paste - ideal for adding to the product.


Key specs:

Sockets
Power supply
220 V ~ 50 Hz
Power intake
0.1 kW/h
Dimensional size
320 x 220 x 230 mm
Maximum loading
2 kg
Weight
2 kg
Warranty
1 year

Specifications:

  • Dimensional size
    320 x 220 x 230 mm
  • Weight
    2 kg
  • Loading capacity
    2 kg
  • Electric power supply
    220 V ~ 50 Hz
  • Power intake
    0.1 kW/h
  • Material
    Stainless Steel AISI 304
  • Heating range
    20 - 50 °С
  • Package overall size
    330 х 270 х 270 mm
  • Package weight
    6 kg
  • Warranty period
    1 year

Feedback

Шоколадница «Два Кирпича»
Хочу сказать огромное спасибо за шёлк. Я два года работаю с шоколадом, и максимальное количество темперируемого шоколада за один раз в миске составлял 700 грамм. И уходила на это 45 минут. Производительность маленькая, а сил и энергии уходило много. Для меня шёлк - это крутой помощник! Вчера и сегодня работаю с ним целый день и восхищаюсь. Работа стала быстрее в разы! Ещё раз благодарю за шёлк!
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