Chocolate tempering machine

Tempering technique of the wheel tempering machines is seed type. Machine has a dry heating element with precise temperature adjustment used to melt the chocolate. It is also equipped with cooling fans to absorb the heat of the chocolate; however, to accelerate the cooling process, seeding of unmelted chocolate is required. Melt 80% of the total product in the melting process. Switch on wheel and Add 20% chocolate drops during tempering.

Types of chocolate tempering machines

We produce chocolate temperers for small workshops and home use. Mold vibration table, lid with gas springs, and enrobing belt can be assembled to the device.

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Technical features of TTWBTM20-Default

Completely made of AISI 304 grade stainless steel.
Tabletop type.
Cooling with fans and by seeding chocolate drops.
PID-controlled dry heating element.
Speed adjustable wheel max. 45 rpm.
Mold vibration table can be assembled.
Enrober can be assembled.
Designed for home use.
Loading capacity: 20 kg.
Total power consumption: 220V mono-phase 0.5KW.
Efficient working ambient temperature: 20-25°C

Technical drawing of TTWBTM20-Default

Technical features of TTWBTM20-Conf1

Completely made of AISI 304 grade stainless steel.
Tabletop type.
Cooling with fans and by seeding chocolate drops.
PID-controlled dry heating element.
Speed adjustable wheel max. 45 rpm.
Mold vibration table included.
Enrober can be assembled.
Designed for home use.
Loading capacity: 20 kg.
Total power consumption: 220V mono-phase 0.7KW.
Efficient working ambient temperature: 20-25°C

Technical drawing of TTWBTM20-Conf1

Technical features of TTWBTM20-Conf2

Completely made of AISI 304 grade stainless steel.
Tabletop type.
Cooling with fans and by seeding chocolate drops.
PID-controlled dry heating element.
Speed adjustable wheel max. 45 rpm.
Mold vibration table included.
Transparent lid with gas springs.
Enrober can be assembled.
Designed for home use.
Loading capacity: 20 kg.
Total power consumption: 220V mono-phase 0.7KW.
Efficient working ambient temperature: 20-25°C

Technical drawing of TTWBTM20-Conf2

Technical features of TTWBTM20-Conf3

Completely made of AISI 304 grade stainless steel.
Tabletop type.
Cooling with fans and by seeding chocolate drops.
PID-controlled dry heating element.
Speed adjustable wheel max. 45 rpm.
Mold vibration table can be assembled.
Transparent lid with gas springs.
Enrober.
Designed for home use.
Loading capacity: 20 kg.
Total power consumption: 220V mono-phase 0.8KW.
Efficient working ambient temperature: 20-25°C

Technical drawing of TTWBTM20-Conf3

Technical features of WBTM50

Completely made of AISI 304 grade stainless steel.
Cooling with fans and by seeding chocolate drops.
PID-controlled dry heating element.
Speed adjustable wheel max. 45 rpm.
Mold vibration table.
Loading capacity: 50 kg.
Total power consumption: 220V mono-phase 1.5KW.
Efficient working ambient temperature: 20-25°C

Technical drawing of WBTM50

Description for chocolate tempering machine

WBTM is ideal for beginners and patisseries, while TTWBTM temperers are table-top types and designed for home use. We produce 20 kg. and 50 kg. reservoir capacity wheel-type chocolate temperers. Designed for those who are looking for an economic tempering solution. The machine is equipped with automatically started and stopped suction fans, which help to remove the heat from the melted chocolate, activating the wheel while tempering operation, and adding some unmelted chocolate will speed up the cooling process. When the product reaches the tempering temperature, the machine will try to hold the temperature constant by automatically switching ON or OFF the heater. To achieve faster cooling, room temperature should be around 20-25°C. With additional devices, the machine can be used as a molding machine or enrober.

Related equipment

A mold vibrating table is required in case the machine is going to be used for filling polycarbonate molds. Enrober is for covering different sweets in chocolate. It can be assembled to TTWBTM20 and WBTM50.

About the chocolate tempering method

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 the test until the 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.

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