TEMPERING MACHINES
Tempering machines for controlled and consistent heating of chocolate and creams
Tempering machines in the confectionery industry are used for processes like tempering chocolate, glazes, creams, and other products. They work by melting and maintaining the product at the desired temperature, ensuring that chocolate products achieve the perfect sheen, snap, and texture that consumers expect. This guide explores the significance of tempering machines, their working principles, benefits, and applications in the production of chocolate and similar food products.
Significance of chocolate tempering machines
Tempering is a process that involves cooling and controlled crystallization that imparts specific properties to chocolate, ensuring its quality and appearance. Tempering machines are designed to manage this critical process, influencing the cocoa butter crystals' formation to achieve optimal texture, gloss, and stability in the finished chocolate.
How do tempering machines work?
Tempering machines control the chocolate's temperature through specific cooling and heating cycles, which encourage the formation of stable cocoa butter crystals. These machines ensure that the chocolate is in the perfect state before it's molded into various shapes, guaranteeing that the final product has the desired characteristics.
Benefits of using tempering machines
- Texture and Snap: Tempered chocolate has a smooth, shiny appearance and a satisfying snap when broken.
- Longer Shelf Life: Proper tempering results in a more stable crystal structure, contributing to chocolate's longevity and resistance to blooming.
- Enhanced Flavor Release: Tempered chocolate releases its flavor more effectively when consumed.
- Uniform Appearance: Tempering ensures that the chocolate's surface is uniform, devoid of streaks or dull spots.
Applications in food production
Tempering machines are frequently utilized in various confectionery processes:
- Molding: Tempered chocolate is used to create molded chocolate products with consistent appearance and texture.
- Coating: Tempering is essential for enrobing products in a layer of chocolate or creating thin chocolate shells.
- Decorations: Tempered chocolate is used for piping and creating intricate decorations on confections.
Chocolate tempering solutions from FoodTechProcess
As a leading provider of confectionery equipment, FoodTechProcess offers a range of tempering machines designed to meet modern standards of quality and aesthetics in chocolate production. These machines enable confectioners to create chocolate products that exhibit the ideal sheen, snap, and texture, ensuring customer satisfaction with both their appearance and flavor.
ACM mixing tank is intended for efficient cooling, heating, tempering and storing of mayonnaise, sour cream, chocolate, oil and similar products after their production.
For more information, send us an email at sales@foodtechprocess.com
- Material: Stainless steel
- Principle of operation: Batch mode
The price is indicated without gastro containers
Use this all-stainless steel water bath for gradual heating or cooking. The device is equipped with a practical drain tap for easy emptying of the container and is suitable for use with gastronorm containers.
- Compact installation
- Simple controls
- Safe operation
- Wide range of applications
- Material: Stainless steel
- Principle of operation: Batch mode
- Voltage: 220-230V
The KWS mixing vessel is engineered for versatile operations, including heating, cooling, and mixing of liquid products, with a maximum heating temperature of 60 °C.
For a price quote, send us an email at sales@foodtechprocess.com
- Material: Stainless steel
- Principle of operation: Batch mode
- Type of the equipment: Individual machine
- Country of origin: Slovakia
- Geometric volume: 100 l
The tempering machine ensures a shiny, smooth finish and stable structure for chocolate, significantly reducing the possibility of fat bloom. This equipment is essential in the production of various sweets, confections, chocolate-coated dragees, and other applications requiring chocolate coatings.
- 4-zone tempering system
- Automatic control system
- Temperature measurement in each zone at the inlet and outlet
- High productivity from 150-300 kg/hour
- Heating: Electricity
- Productivity: 150-300 kg/h
- Heating power, kW: 10-18
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Voltage: 380-400V
Chocolate tempering machine provides fluidity in the chocolate at all times and a perfect union of crystals.
- Engine power, kW: 1,5 /
- Weight: 80 / 120
- Volume: 12 kg / 24 kg
The tempering machine for chocolate is manufactured in 3 different volumes, 100l, 200 and 300l.
- Material: Stainless steel
- Heating power, kW: 12/ 18/ 24
- Principle of operation: Batch mode
- Volume: 100l/ 200l/ 300l
- Voltage: 380-400V
Automatic enrobing unit for the production of chocolate truffles. For more information, send us a request.
- Productivity: 50 kg/h
- Material: Stainless steel
- Operation mode: Automatic
- Principle of operation: Continuous mode
- Working Area Width: 180 mm
- Voltage: 220-230V
