Tempering machine for small workshops

Tempering technique can be seed type with fan cooling or automatic with chiller. We produce both kind of chocolate tempering machines.

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Beside tempering machine for product development, we produce tempering machines for small workshops.


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Technical features of TTWBTM20

  • Completely made of AISI304 grade stainless steel.
  • Table top type.
  • Cooling with fans and by seeding solid chocolate drops.
  • PID controlled dry heating element.
  • Speed adjustable wheel max. 45rpm.
  • With vibration table.
  • Designed for home use.
  • Row material loading capacity 20lt.
  • Total power consumption 220V 0.5KW.

Technical drawing of TTWBTM20

Technical features of WBTM50

  • Completely made of AISI304 grade stainless steel.
  • Cooling with fans and by seeding solid chocolate drops.
  • PID controlled dry heating element.
  • Speed adjustable wheel max. 45rpm.
  • With vibration table.
  • Row material loading capacity 50lt.
  • Total power consumption 220V 1.5KW.

Technical drawing of WBTM50

Technical features of ConTM50

  • Completely made of AISI304 grade stainless steel.
  • Chocolate reservoir with agitation.
  • Screw pump.
  • PLC and HMI controlled.
  • PID controlled dry heating element.
  • Chiller and water pump.
  • Automatic cold water temperature adjustment.
  • Tempering capacity 75kg./h.
  • Row material loading capacity 50lt.
  • Total power consumption 220V 2.5KW.

Technical drawing of ConTM50

Description

WBTM is ideal for beginners or patisseries. Tempering operation is made manually by adding some solid chocolate drops to melted chocolate. ConTM is primary machine for any small chocolate facility. Thanks to screw pump plain chocolate or chocolate with nut pieces or other ingredients can be tempered. No need for external cold water as machine is equipped with chiller and water pump. With additional devices machine can be used as chocolate filling machine or enrober.

Related equipment

Enrober is for covering different sweets in chocolate. It is available only for ConTM50.

More information about chocolate tempering

To check if chocolate is tempered, dip a metal spatula or knife blade into chocolate and leave a small film on the blade. If the chocolate is firm and not tacky after five minutes at normal room temperature, it is tempered. If it is still tacky, cool the chocolate about 0.5°C by seeding solid chocolate drops to the reservoir. Repeat test until chocolate is tempered.

Improperly tempered chocolate will have the following characteristics.

  • Dull finish.
  • Fat bloom.
  • Soft uneven texture.
  • Short shelf life.

Properly tempered chocolate will have the following characteristics.

  • Glossy surface.
  • Permanent color.
  • Smooth texture.
  • Good contraction.
AkayGAM LLC

Manufacturer of confectionery machines. Chocolate machine, biscuit machine and cake machine.

BOSB Bakir ve pirinc san. koop. Mustafa Kurtoglu cad. No:5 Beylikduzu / IST / TR