Products >> Chocolate making machines >> Chocolate temper machine View Project

This machine is designed according to the characteristics of the natural cocoa butter and cocoa butter equivalent(CBE).
Tempering machines are used to pre-crystalise the fat (cacao butter) contained in the chocolate, forming stable crystals of type ß and ß´ which provokes the acceleration of the total crystallization of the product, increasing visibly its brightness and shelf life and avoiding the formation of fat bloom and sugar bloom in the final product.
It is in vertical structure,the chocolate mass is fed from the side, then passing through the temperature adjusting screw and output from the top of the machine. The screw is divided into four temperature sections.After this process, the chocolate products will be well crystallized with smooth taste, good finishing and longer shelf life.
 Technical data

Model
QT-250
QT-500
QT-1000
Flow rate(kgs/h)
100~250
250~500
800~1000
screw speed(rpm)
48
48
48
Refrigeration unit
3HP Copeland
3HP Copeland
5HP Copeland
Total Power(kw)
8.3
11
15.25
Dimensions(mm)
1000กม850กม1900
1100กม980กม1900
1200กม1080กม1900

 
  Manager Mr Daniel ge

Sales office: Lishe Village
Shiqi Town Yinzhou District Ningbo
China

Tel:86-574-83030933 ,87830056
Fax:86-874-87839559

Email: danielge20@gmail.com
            busi@dr-machinery.com

Turkey and Middle East Branch

Europe& USA Branch