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Small Chocolate Tempering Machine
Category: Chocolate making machine

Yoocco brand intermittent Small Chocolate Tempering Machine

Small Chocolate Tempering Machine is the essential equipment to produce natural cocoa bulter and cocoa butter equivalent (CBE) chocolate.

This series set a special tempering procedure according to the forming rule of the chocolate pastes crystals at different
temperatures so as o strictly and aulomatically control the required chocolate paste lemperature al each production process, This
procedure ensures (he quality of (he chocolate with stronger flavour, smooth laste, good finishing as well as longer shelf life.

Your Machine Requirements

Features

  • Small Chocolate Tempering Machine Made by 304 stainless steel which conform to food safety and hygiene.
  • Small Chocolate Tempering Machine also has the function of heat preservation and storage
  • high production.
  • advanced technology
  • Small volume suitable for small processing plants

Working Principle

The temperature adjustment center is divided into multiple layers, which are divided into four temperature zones according to the temperature adjustment requirements. Each layer is divided into two parts: a slurry layer and a water layer. The chocolate syrup in the pulp layer is cooled or heated up according to the temperature regulation requirements, so as to achieve the purpose of temperature regulation. The solenoid valves controlled by the temperature sensor act according to the temperature requirements to determine the on-off of cold and hot water and the on-off of hot and cold water pumps. Therefore, the use of this machine can make the temperature control precision of the chocolate syrup reach ±1℃, and each syrup layer has a stirring paddle, so that the temperature of the chocolate syrup is uniform.

Tech Specs

Frequently Asked Questions

The whole temperature tempering process ？

1. In the first stage of temperature adjustment, the material is cooled from 40 ° C to 29 ° C, and the temperature is gradually decreased, so that the oil generates crystal nuclei and transforms into other crystal forms. 2. In the second stage of temperature adjustment, the material continues to be cooled from 29°C to 27°C, so that the nuclei of the stable crystal form gradually form crystals, and the proportion of crystals increases. 3. In the third stage of temperature adjustment, the material rises from 27°C to 29-30°C. This process is that the polymorphic state has appeared in the material, and the effect of increasing the temperature is to re-melt the unstable crystal form with a melting point lower than 29°C, while retaining the stable crystal form.

What is the function of the tempering?

The temperature adjustment process is to adjust the temperature change of the material, so that the material produces a stable crystal form, and the stable crystallization reaches a certain proportion, so that the chocolate produces a stable texture state.

How to control the termpering temperature？

After the PLC control panel has set the temperature range, it will automatically adjust the temperature.

The structure of the chocolate tempering machine?

1. Chiller unit, the temperature can be adjusted from 3-35 degrees (generally cold water temperature is 12 degrees) 2. chiller compressor 3.Inlet and Outlet

Can I use one set of chocolate tempering machine for different kinds of chocolate?

Considering food safety and pollution, we do not recommend you to use one set of chocolate tempering machine for different colors of chocolate.

Does cocoa butter substitute need to be tempered?

No,cocoa butter substitute don't need tempering.

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If you have any questions about our machine, please do not hesitate to contact us.

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