Chocolate Tempering Machine

Designed for tempering chocolate masses based on natural cocoa butter and the equivalent. When tempering in the chocolate mass, high-temperature beta crystals are formed, which, upon further cooling, form the correct crystalline structure of the chocolate. Properly tempered chocolate has a characteristic luster and fragility. Principle of work: the chocolate mass passes through four tempering zones: • Decrystallizer (melts the remaining crystals from the previous cycle) ;. • Cooler (lowers the temperature of the mass); • Crystallizer (withstands the temperature of nucleation of beta crystals); • Secondary heating (melts unstable crystals); Automatic maintenance of the set temperature in each zone is carried out by the PID control system.