A cylindrical heavy construction composed of double-jacketed
multi-sections (tempering Plates).
Capacities available in the range of 200 – 4000 kg/hr.
Chocolate arrives at the machine from underneath forced by a chocolate pump fed from the buffer tank through pipes. The chocolate is then cooled down gradually through the different sections.
The chocolate is finally slightly re-heated through the last sections a then leaves the tempering machine tempered.
The transfer of the chocolate from underneath towards the top is assisted by hollow spirals scraping the chocolate from the sides, bottom 0-top ensuring continuous mixing during the procedure.This spiral is driven by the main drive of the tempering unit.
The way of scraping ensures the maximum shear of the cacao butter crystals, giving an ideal tempering result.
