Continuous Tempering Machine

Machine Details

  • A cylindrical heavy construction composed of double-jacketed multi-sections (tempering Plates).
  • Capacities available 200 – 4000 kg/hr.
  • Chocolate arrives to the machine from underneath forced by a built-in 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 2 sections & then leaves the tempering machine tempered
  • The transfer of the chocolate from underneath towards the top is assisted by the motion of hollow spirals scraping the chocolate from the sides, bottom & 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 which gives an ideal result of the tempering
Fill out the form to get a quote
Please enable JavaScript in your browser to complete this form.

Related Machines