CHOCOLATE TEMPERING MACHINES
The model range consists of the machines with capacity 250
kg/h, 500 kg/h, 750 kg/h, 1000 kg/h and 1500 kg/h. Designed
for tempering of chocolate masses on the basis of cocoa
butter or fats-equivalents for production of confectionery
products in the composition of the production lines.
The machine presents in itself the disk heat exchanger
of the continuous type. The standard version of the
machine includes three independent tempering zones and
additional zone used to keep the specified temperature
in the feeding pipe. The machines with a capacity starting
from 500 kg/h have an additional zone to stabilize the
temperature of the product before the beginning of the
tempering process.
Heat exchange efficiency and proper organization of
the tempering process, plus a large experience in the
production of these machines give 100% quality result,
which allows to achieve short cooling time, a glossy finish
products, good texture of chocolate, crisp break, long
preservation of quality.