Tempering&enrobing system

This chocolate tempering machine is designed according to the characteristics of the natural cocoa butter and cocoa butter equivalent (CBE. It has a vertical structure; the chocolate mass is fed from the bottom by the chocolate pump, then passes through four temperature-adjusting zones and one temperature-holding zone, then outputs from the top of the machine. After this process, the chocolate product will be well crystallized with a smooth taste, good finishing, and longer shelf life.
FEATURES
● Vertical system,
● Continuous tempering system, four tempering zones
● Not only with pure cocoa butter chocolate, but also with chocolate with a high percentage of CBE's. Even pure cocoa butter or cocoa liquor can be successfully precrystallized
OPTIONAL
● De-crystal
● Water chiller
