The melting and tempering process is continuously monitored by a PLC controller that ensures an exact temperature control. The tempering process temperatures are continuously shown, and the intuitive graphics on the touch screen makes it easy to operate.
Powerful heating elements and efficient cooling ensures a short tempering period of 60 minutes, depending on the temperature of the cooling water and the maximum accepted temperature in the water jacket during the cooling phase.
As a rule of thumb, the tempering process requires 1,5-liter water from the tab to temper 1,0 kg. chocolate. Alternatively, a closed circuit of cooling water can be established with a local or central cooling unit.
Features
- The tempering temperatures melting, cooling final tempered chocolate temperature is programmed by the operator. And so is the maximum acceptable temperature of the water in the water jacket during the cooling phase.
- Up to 5 sets of tempering temperatures can be stored in the control system, e.g for dark, milk, white, origin chocolate etc.
- A clock can be programmed to start the cooling process at a specific time. If tempered chocolate must be available immediately when the chocolatier turns in at 08:00, then the programmable clock is set at 07:00 – and the tempered chocolate is available at 08:00.
- Draining of chocolate takes place through the electrically heated valve, or through a pump and pipe system.
- Supply of chocolate from model TB100 / TB200 with pump, TB100P / TB200P, to a chocolate consuming machine like an enrober or depositor, can be controlled by level switches on the chocolate consuming machine. The pump and short pipe system will be electrical heated and insulated.
- A safety thermal switch protects the chocolate from being over heated.