Chocolate Tempering Machine

Chocolate Tempering Machine is the essential equipment to produce natural cocoa butter and cocoa butter equivalent (CBE) chocolate. This series set a special tempering procedure according to the forming rule of the chocolate pastes crystals at different temperatures so as to strictly and automatically control the required chocolate paste temperature at each production process. This procedure ensures the quality of the chocolate with stronger flavour, smooth taste, good finishing as well as longer shelf life

Working Principle of Chocolate Tempering Machine

chocolate paste at the bottom of the pump input from the thermostat the host, the four a thermostat to achieve regional and regional five consecutive heat thermostat, the temperature of the chocolate mass curves meet technical requirements, to ensure good crystallization of chocolate products, taste lubrication, light no time, save the good performance.

Features:

1）Chocolate Tempering Machine with outputs of 100kg/h, 250kg/h, 500Kg /h, 1000kg/h and 2000kg/h.

2）The machines have four tempering zones, and it uses an interval process of tempering.

3）With automatic tempering system where control of the cooling of liquid chocolate produces blended even seed for the crystal to build upon.

4)  The machine is controlled via Siemens touch screen & controlled by PLC.

5）Sequential passages where chocolate is first heated and then cooled to keep fluidity and a perfect union of crystal.

Parameter of Chocolate Tempering Machine

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