Chocolate tempering machines
Choosing the right tempering machine: compressor-cooled vs. water-cooled
Compressor-cooled tempering machines
Our compressor-cooled tempering machines are designed for those who demand high precision and consistency in every batch. These machines, available in capacities of 20 kg and 2 x 20 kg, use a compressor to cool the chocolate during the tempering process. This ensures that the entire batch is treated uniformly, preparing perfectly tempered chocolate for further processing.
Advantages:
- Precise temperature control: Chocolatiers have full control over the temperature settings, allowing fine-tuning for different types of chocolate.
- Consistent quality: Each batch is tempered evenly, ensuring a uniform end product.
- Ideal for speciality products: Perfect for producing premium pralines and other chocolate-based products.
Drawbacks:
- Limited capacity: With a capacity of up to 40 kg, these machines are best suited for smaller production runs.
- Less scalable: Less suitable for large-scale industrial production.
Target audience: These machines are ideal for small to medium-sized chocolate producers who seek high control over the tempering process and prioritise consistent quality.
Water-cooled tempering machines
For larger production needs, our water-cooled tempering machines offer a robust solution capable of handling capacities up to 200 kg. These machines use cold water, typically sourced directly from the tap, circulated through a water jacket to control the temperature during tempering. The batch process ensures that the entire batch reaches the desired temperature, providing a consistent and reliable result.
Advantages:
- High capacity: Suitable for larger batch production, with capacities up to 200 kg.
- Efficient cooling: The cold water circulation through the water jacket provides stable and controlled cooling, which is essential for large quantities of chocolate.
- Production flexibility: Can be easily integrated with other production lines, such as enrobing and moulding lines.
Drawbacks:
- Larger footprint: Requires more space due to the higher capacity and water jacket system.
- Complexity: Can be more complex to install and maintain than smaller systems.
Target audience: This type of machine is ideal for large chocolate producers who need high capacity and efficient cooling to maintain a stable production of consistently tempered chocolate.