The chocolate tempering machine process induces the correct fat and size crystals in the chocolate. How this process is undertaken affects the glossy appearance, the snap, and the heat resistance of the product. Well-tempered chocolate gives a great appearance, snap and luscious consistency
Continuous tempering machine is an automatic thermostat designed according to the characteristics of natural cocoa butter. By strictly controlling the temperature, the crystal is evenly arranged, so that the chocolate product is easy to demould, has a good taste, and is not easy to produce oil separation when the temperature changes, which is conducive to long-term preservation.
Functions
Chocolate temper is designed to provide the cocoa butter with appropriate crystal structure.
It is a vertical structure. Chocolate pieces are fed from the side and then rise
Output through ten plates and the top of the machine. The tank is separated
into four temperature sections, with a total of 10 plates. Through this process, chocolate paste with be with smooth taste, bright surface, and longer shelf life.
Advantages
The automatic chocolate tempering machine is compact, easy-access and convenient installation and maintenance.
Plates, cover, main frame, heating water tank is stainless steel 304, impellers are copper, electric components are Schneider or Siemens. PLC with touch screen is Siemens, water pump is Grundfos, the temperature controller is Omron.
Industrial chocolate tempering machine is used in chocolate factory or plant, it is automatic, continuous.
Technical Data:
| Model | MET250 | MET500 | MET1000 | QT2000 |
| Production Capacity(kg/h) | 250 | 500 | 1000 | 2000 |
| Whole Machine Power(kw) | 8.3 | 10.57 | 15 | 18.5 |
| Machine Weight(kg) | 580 | 880 | 1200 | 1500 |
| Outside Dimension(mm) | 1100*800*1900 | 1200*1000*1900 | 1400*1200*1900 | 1700*1300*2500 |
