In the tempering process of the industrial tempering Machine, the first stage of tempering is provided by heating the chocolate dough at 40-50 °C in the first stage and putting the chocolate in a certain mass.
After heating the chocolate mass, for a certain time the temperature of the mass drops to 27-30 °C, which gives the chocolate the desired consistency.
At the last stage, the tempered consistency of the chocolate mass is heated by 1-2 ° C and prepares for pouring into molds.
The plates with Cold and Hot water available in the machine help to bring the chocolate mass to the required temperature.
The installed chocolate pump periodically checks the viscosity and tempering readiness of the chocolate mass.
Tempering is provided by heat treatment of the chocolate mass in 4 different compartments.
Temperature control and flow rate are controlled by PLC and smart screen, and according to the chemical properties of the chocolate controlles the tempering level of the chocolate mass.
Industrial Chocolate Tempering Machine is suitable for Industrial Chocolate Production Facilities, Medium Sized Chocolate Food Manufacturing Facilities, Boutique Businesses, Pişmaniye, Turkish Delight Workshops and Patisseries.