TEMPERING MACHINE FOR CHOCOLATE SW-TM

The whole process of the tempering is continuously, since the chocolate be pumped from the bottom to the top the different temperature zone melt the unstable crystal and leave the stable crestal in the chocolate. The more stable crystal you get in the chocolate, the higher quality chocolate you will get after the forming.
The tempering quality is not only for the pure cocoa butter chocolate, but also for the chocolate with a high percentage of milk fat or cocoa butter equivalents.
Advantages:
The high capacity machine for chocolate tempering
Touch panel control system for visual operating
High efficient design result lower energy consumption
High accurate chocolate temperature control system
Constant tempering performance, even with different chocolate infeed temperatures and/or throughputs
Each tempering unit in the ranges is the high quality machine for the chocolate to get the expected tempering quality.