The chocolate tempering machine is an indispensable equipment in the chocolate production line. It is automatic control and in strict line with the temperature required for each section in the tempering procedure. So it can guarantee the quality of the processed chocolate.
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 crystal
LST Machinery, founded in 2009,which is located in Chengdu ，which is one standard and professional company for manufacturing & trading .We are highly successful in chocolate food making machine and packing machine etc.
5 top technology and research and development staffs , ,3 different high and new technologies will be carried out each year.More than 30 manufacturing persons and good sales team and after-service supports.
OEM supporting ,professional comprehensive solutions and long-term cooperation.
1.DELTA control system, Siemens electronic components.
2.Touch screen, language can choose more.microprocessor with digital temperature display
3.Multiple control method. Automatic dosing,intermittent dosing,button and pedal control dosing. Chocolate flow is adjustable.
4.Auger screw can rotate in different direction, a highly useful function to clean and empty the nozzle.
5.When step on pedal, the chocolate will be pumped up. While step off the pedal, the chocolate in the auger screw will be sucked back to the heat preservation zone.
6.Preset temperature for different process. e.g 55℃ for melting , 38℃for storing and serving. Then machine will automatically keep temperature at 55℃ when melting. After fully melted, heating system will stop working till temperature drops to 38℃ and will hold it at 38℃ for serving customer.
|Capacity||25L/batch(also have 100L/batch and customize)|
|Production per hour||80-90kg/h(depend on tempering material)|
|Voltage||Single phase 220V|
|Power supply||380V, 50Hz,3-Phase|