A PLC controller continuously monitors the melting and tempering process to ensure exact temperature control. The tempering process temperatures are continuously shown, and the intuitive graphics on the touch screen make it easy to operate.
Powerful heating elements and efficient cooling ensure 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, tempering requires 1.5 litres of water from the tab to temper 1 kg of chocolate. Alternatively, a closed cooling water circuit can be established with a local or central cooling unit.
Features
- The temperatures for melting, cooling and final tempered chocolate are programmed by the operator.
- The control system can store up to 5 sets of tempering temperatures, e.g., for dark, milk, white, and origin chocolate.
- 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 occurs through the electrically heated valve or a pump and pipe system.
- The 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 electrically heated and insulated.
- A safety thermal switch protects the chocolate from being overheated.