Feature:
Usually, chocolate tempering methods include the following steps:
1. Melt the chocolate completely
2. Cooling to the temperature of crystallization
3. Produce crystallization
4. Melt away unstable crystals
Parameters:
| Production per hour | 90 kg |
| Power | 1.86kw |
| Cooling | 0.75kw |
| Capacity | 24kg/bacth |
| Voltage | Single phase 220v |
| Weight: | 130 kg |
| Dimension(L*W*H) | 745*745*1550 |
| Microprocessor with digital temperature display | |
| Pedal to dose the chocolate | |
Solution temp. | Cooling temp. | Tempering temp. | Cooling temp. after depositing | Storage temp. | |
Black chocolate | 50~55℃ | 27~28℃ | 31~32℃ | 10~18℃ | 18~20℃ |
Milk chocolate | 45~50℃ | 26~27℃ | 29~30℃ | 10~18℃ | 18~20℃ |
White chocolate | 40~45℃ | 25~26℃ | 28~29℃ | 10~18℃ | 18~20℃ |
1. Payment: T/T in advance. 40% down payment, 60% against acceptance from customers
2. Strict with complete testing and well adjustment according to customers’ requirement before shipment.
3. Customization is available.
5. What’s the information should I let you know if I want to get a full quotation?
Bag type, size, weight of material, type of material, thickness, printing, colors, quantity
6. When we create our own artwork design, what kind of format is available for you?
The popular format: AI, JPEG, CDR,PSD, TIF
7. Wooden case packed with machine and English manule
8. Transformer is provided
9. Technical manual in English is provided
10. The machine is stainless steel
11. In the line of exporting packing material