Chocolate tempering equipment

Model QT100 / 250/500/2000 is a fully automatic continuous tempering machine with a PLC control panel. The machine is designed according to the characteristics of natural cocoa butter and the equivalent of cocoa butter (CBE). The machine is of a vertical type, in which the chocolate mass is fed from below, then passes through the tempering discs and exits through the top of the machine, with this, forced heat transfer occurs and the mixing intensity increases, leading to the formation of crystal centers. Disks are divided into four temperature sections located one above the other. Each section combines water and chocolate chambers. Moving through the zones, the chocolate mass gradually cools with continuous stirring.