Chocolate tempering machine ICCT 12, 24
Chocolate tempering machine provides fluidity in the chocolate at all times and a perfect union of crystals.
Chocolate Tempering Machine - Processing of chocolate with extreme ease
ICCT is the line of chocolate tempering machines with tank capacity 12 Kg and 24 Kg. The tempering machines are ideal for processing chocolate with extreme ease. The chocolate tempering machine 24 is recommended for pastry shops and chocolatiers.Â
Optional enrobing belts for pralines
A vibrating table can be added to both machines while enrobing belts are available for ICCT 24 for pastries and pralines. The tempering machine ICCT 24 is constructed with a stainless steel structure and auger conveyor and is easy to use and program, thanks to Touch Screen technology, ensuring quick setting of the operations using the display's intuitive icons.
Chocolate tempering machine that can keep the melted chocolate through night
The chocolate tempering machine is equipped with an electronic pedal to dispense the correct amount of chocolate into the moulds, standby mode for keeping the chocolate melted through the night, auger conveyor release, reverse direction of the auger conveyor for optimal emptying of the machine, assisted shutdown in order to stop the tempering machine correctly and the ability to save programs for each type of chocolate.
Chocolate tempering machine technical features:
- Two motors, one for the auger screw and the other for the stirrer, for enhanced motor life over the long-term.
- Removable stainless steel auger screw as standard to facilitate cleaning the equipment and for a quick chocolate change.
- Pedal to control the chocolate flow.
- Touch-screen panel with different options:
- Automatic dosing to dispense the right amount of chocolate.
- Night-mode to keep chocolate melted and to keep consumption under control when the equipment is not used.
What is tempering machine for:
- chocolate moulds
- chocolate pastries
- chocolate pralines
- chocolate bars
- other chocolate products
Optional accessories:
- enrobing belt
- enrobing belt for truffles
- heated vibrating table
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- Material: Stainless steel
- Voltage: 220-230V
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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
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