Chocolate tempering machine, Transcarpathian region.

The texture and appearance of chocolate we are used to is the result of tempering, a complex process of repeatedly heating and cooling the chocolate mass. This is how a glossy surface is acquired, a characteristic crunch upon breaking and melting at a certain temperature. In the physical processes inside the chocolate, the crystals of fatty acidscocoa-butters acquire a structured form. Badly tempered or not at all tempered chocolate becomes dull, light spots appear on it. To properly temper chocolate, it must be melted to 45 degrees Celsius, then cooled to 27-28 degrees and reheated to 31-32 degrees.

The line of tempering machines for chocolate Chocotemper will help you in this. Thanks to the variety of these machines in terms of bowl capacity (5.5, 11, 12, 24, 30, 40 and 50 kg), everyone will be able to choose a machine for the required performance.

Chocotemper tempering machines ensure the perfect combination of crystals and fluidity of chocolate at any time.

This equipment for tempering chocolate has proven itself well in the work of confectionery shops and chocolatiers.
(//tractor-service.com)
The advantages of these chocolate tempering machines are the presence of a touch screen that allows you to fully control the processing of the chocolate, the construction and the stainless steel screw conveyor, which ensure maximum durability, strength and efficiency.

Tempering machines can be equipped with a vibrating table with heating for chocolate molds and an ICBELT glazing table.

You are guaranteed to receive a favorable offer upon request to our e-mail address or by telephone.
The price on the website may differ from the actual price.
We are waiting for your appeals.
Sincerely, AR-Tech company.