Chocolate Tempering Machines

Designed for tempering chocolate masses based on cocoa butter or fat equivalents for the production of confectionery as part of technological lines. How it works: The built-in variable frequency drive drives the main shaft with discs that evenly distribute and mix the mass of chocolate over the entire heat transfer area. Each zone is equipped with a separate independent device for heating and maintaining water temperature, a circulation pump, valves for cold water injection, temperature sensors that are installed directly in the mass of the product. Management and control is carried out by an industrial controller with PID regulation. Machine equipment safety device mass pressure product. Management is carried out through the color touch panel of the operator. The tempering unit is made entirely of stainless steel.