Introduction

Two types of chocolate can be melted in this model, and each type can be tempered one at the time. This automatic compressor cooled temperer is  and can melt, cool, temper and store chocolate for enrobing, moulding, spinning or dipping.

2 * 20 kg. of chocolate is melted to 45 degree C in 90-120 minutes. Each 20 kg. of chocolate is then cooled and tempered to 31 degree C in app. 25 minutes.

Additional information

This model has a programable thermostat where temperatures for melting, cooling and tempering can be set once for all. If another kind of chocolate has to be tempered in the machine, the temperature settings may have to be changed. It is easily done at the control panel.

The solid chocolate is loaded from the top. An internal rotating stirrer fitted with scraping mechanism ensures a perfect mixing of chocolate, and finally the tempered chocolate is discharged from the front mounted heated discharge valve.

The machine is fitted with castor wheels. Once the electrical plug is connected, the temper is ready for operation where ever needed.

The unit has a low need for maintenance, as the compressor, gears and motors are greased for life. When required the outside may be cleaned with a mild detergents and hot water. The inside should be cleaned with hot water only, as the slightest amount of detergent will affect the taste of the chocolate.

Technical info

Height: 1475
Width: 540
Depth: 620
Volume of vessels: 20 kg.
Energy load: Max 1,5 kg
Electrical specifications: Adaptable to local specifications world wide

Gallery