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
