Compressor cooled for a uniform batch of well-tempered chocolate
Chocoma compressor-cooled chocolate batch tempering machines ensure a uniform batch of tempered chocolate. This fulfills the first condition for first-class pralines and chocolate-based products.
The batch concept means that the entire batch of chocolate is first melted, then cooled, and finally reheated to the final tempering temperature. By treating the complete batch in each phase, the process ensures consistent tempering throughout.
Chocoma batch melting and tempering machines are available in 20 kg and 2 × 20 kg volumes and are cooled by means of a compressor.
Full control of the tempering process
The temperature set points related to the tempering process are fully controlled by the chocolatier. An automatic control system ensures an exact tempering process of the complete batch of chocolate, according to the selected settings.
Once the tempering process is completed, the chocolate remains ready for production for the following hours.