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BUY EQUIPMENT FOR CHOCOLATE TEMPERATURE
Baths for dissolving chocolate masses and machines for tempering chocolate
BENEFITS OF TEMPERING CHOCOLATE
Do you want your chocolate to be perfect? Then tempering is just what you need! Tempering gives the chocolate a beautiful glossy sheen, firmness and that familiar crisp crunch when broken. In addition, it is easier to take it out of the mold. The finished product has a higher melting point and does not melt in the hands. But poorly tempered or not tempered chocolate becomes dull, light spots appear on it.
Chocolate tempering is the process of recrystallizing chocolate. When the chocolate dissolves, the cocoa butter's crystal lattice is destroyed. To create products, it must be reassembled. To do this, the temperature of the mass should be sharply reduced, and then quickly brought to the operating temperature (29-32⁰С).
With our equipment, the tempering process will become simple and easy for you:
Melt the chocolate in a melting bath or in a chocolate tempering machine with a wheeled mixer, setting the thermostat to 45°C.
Lower the temperature to 30-32°C for dark chocolates or 29-31°C for white and milk chocolates. To do this, add chocolate callets in an amount of 15-20% of the total mass. The temperature of the callets should not exceed 20⁰С.
A tempering machine with a wheel will mix the callets with already melted chocolate evenly throughout the volume. If you are using a melting bath for tempering, stir by hand.
Once the callets have melted and the chocolate mass has reached the temperature rise temperature, the chocolate can be poured into molds.
Chocolate melting bath
$
200
Loading: 3,5 kg
Overall dimensions (LxWxH): 470x200x200 mm
Power consumption: 110W
Weight: 6,5 kg
A small bath for melting chocolate and chocolate glazes. Made of stainless steel. It is equipped with a digital temperature controller that accurately maintains the set temperature up to +55 °C. Thanks to inertialess heaters, the entire area of the container is heated. This makes it possible to achieve minimum electricity consumption - up to 120 Watts. The bath can be used 24 hours a day. Tempering of the mass occurs by cooling part of the chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution for small amounts of chocolate mass.
Overall dimensions (LxWxH): 470x200x200 mm
Power consumption: 110W
Weight: 6,5 kg
A small bath for melting chocolate and chocolate glazes. Made of stainless steel. It is equipped with a digital temperature controller that accurately maintains the set temperature up to +55 °C. Thanks to inertialess heaters, the entire area of the container is heated. This makes it possible to achieve minimum electricity consumption - up to 120 Watts. The bath can be used 24 hours a day. Tempering of the mass occurs by cooling part of the chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution for small amounts of chocolate mass.
Chocolate melting bath
$
220
Loading: 5 kg
Overall dimensions (LxWxH): 470x200x200 mm
Power consumption: 110W
Weight: 6,5 kg
A small bath for melting chocolate and chocolate glazes. Made of stainless steel. It is equipped with a digital temperature controller that accurately maintains the set temperature up to +55 °C. Thanks to inertialess heaters, the entire area of the container is heated. This makes it possible to achieve minimum electricity consumption - up to 120 Watts. The bath can be used 24 hours a day. Tempering of the mass occurs by cooling part of the chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution for small amounts of chocolate mass.
Overall dimensions (LxWxH): 470x200x200 mm
Power consumption: 110W
Weight: 6,5 kg
A small bath for melting chocolate and chocolate glazes. Made of stainless steel. It is equipped with a digital temperature controller that accurately maintains the set temperature up to +55 °C. Thanks to inertialess heaters, the entire area of the container is heated. This makes it possible to achieve minimum electricity consumption - up to 120 Watts. The bath can be used 24 hours a day. Tempering of the mass occurs by cooling part of the chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution for small amounts of chocolate mass.
Chocolate melting bath
$
400
Loading: 12 kg
Overall dimensions (LxWxH): 530x325x260 mm
Power consumption: 110W
Weight: 8 kg
The chocolate melting tank is made of stainless steel. The digital temperature controller accurately maintains the set temperature up to +55 С°. Inertia-free heating of the entire area of the container allows to achieve low power consumption up to 120 watts. Can be used around the clock. The tempering of the mass occurs by cooling a piece of chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution as an additional volume of finished chocolate.
Overall dimensions (LxWxH): 530x325x260 mm
Power consumption: 110W
Weight: 8 kg
The chocolate melting tank is made of stainless steel. The digital temperature controller accurately maintains the set temperature up to +55 С°. Inertia-free heating of the entire area of the container allows to achieve low power consumption up to 120 watts. Can be used around the clock. The tempering of the mass occurs by cooling a piece of chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution as an additional volume of finished chocolate.
Chocolate melting bath
$
430
Loading: 18 kg
Overall dimensions (LxWxH): 530x325x260 mm
Power consumption: 110W
Weight: 8 kg
The chocolate melting tank is made of stainless steel. The digital temperature controller accurately maintains the set temperature up to +55 С°. Inertia-free heating of the entire area of the container allows to achieve low power consumption up to 120 watts. Can be used around the clock. The tempering of the mass occurs by cooling a piece of chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution as an additional volume of finished chocolate.
Overall dimensions (LxWxH): 530x325x260 mm
Power consumption: 110W
Weight: 8 kg
The chocolate melting tank is made of stainless steel. The digital temperature controller accurately maintains the set temperature up to +55 С°. Inertia-free heating of the entire area of the container allows to achieve low power consumption up to 120 watts. Can be used around the clock. The tempering of the mass occurs by cooling a piece of chocolate on a granite / marble slab or by adding up to 1% silk cocoa butter. An ideal solution as an additional volume of finished chocolate.
MORE POSSIBILITIES
Chocolate tempering machines with a wheel mixer significantly increase the productivity of any production, and tempering chocolate mass with cocoa silk simplifies the chocolate tempering process itself.
Machine with wheel mixer loading up to 8 kg
$
1200
Loading: 2 to 8 kg
Overall dimensions (LxWxH): 500x400x500 mm
Power consumption: 150W
Weight: 12 kg
Machine with wheel mixer for melting, tempering chocolate and filling into moulds.
Anti-jamming motor.
Highly efficient IR heaters.
Precise regulation and maintenance of the set temperature.
The process of tempering chocolate on this machine is simple: up to 1% cocoa mycryo is added to the melted mass, the mass is thoroughly mixed with a wheel mixer. Test: dip the tip of the knife into the mass and put in the refrigerator for 3-5 minutes. As a result, when pressed, chocolate easily lags behind the surface of the knife, uniform shine, crunch when broken.
Overall dimensions (LxWxH): 500x400x500 mm
Power consumption: 150W
Weight: 12 kg
Machine with wheel mixer for melting, tempering chocolate and filling into moulds.
Anti-jamming motor.
Highly efficient IR heaters.
Precise regulation and maintenance of the set temperature.
The process of tempering chocolate on this machine is simple: up to 1% cocoa mycryo is added to the melted mass, the mass is thoroughly mixed with a wheel mixer. Test: dip the tip of the knife into the mass and put in the refrigerator for 3-5 minutes. As a result, when pressed, chocolate easily lags behind the surface of the knife, uniform shine, crunch when broken.
Machine with wheel mixer loading up to 18 kg
$
2100
Loading: 6 to 18 kg
Overall dimensions (LxWxH): 600x500x500 mm
Power consumption: 250 W / 400 W (with coating conveyor)
Weight: 18 kg
Machine for tempering and filling chocolate into molds with a load of up to 18 kg. This machine has a controller of its own design, 6 temperature sensors are responsible for temperature control in various areas of the tank. Heating of all vessel walls is supported by inertial IR heaters. The mixer is equipped with protection against jamming of the wheel. There are no extra buttons on the machine panel, only an emergency stop fungus and a touch panel to control the temperature and turn on the mixer. The machine can be supplied with a 250 mm wide enrobing conveyor.
Overall dimensions (LxWxH): 600x500x500 mm
Power consumption: 250 W / 400 W (with coating conveyor)
Weight: 18 kg
Machine for tempering and filling chocolate into molds with a load of up to 18 kg. This machine has a controller of its own design, 6 temperature sensors are responsible for temperature control in various areas of the tank. Heating of all vessel walls is supported by inertial IR heaters. The mixer is equipped with protection against jamming of the wheel. There are no extra buttons on the machine panel, only an emergency stop fungus and a touch panel to control the temperature and turn on the mixer. The machine can be supplied with a 250 mm wide enrobing conveyor.
Chocolate Enrobing Line
$
5400
Loading: 10 to 20 kg
Overall dimensions (LxWxH): 1100x500x600 mm
Power consumption: 250 W / 400 W (with enrobing conveyor)
Weight: 34 kg
Bath with a capacity of up to 20 kg of chocolate, complete with a coating conveyor, 250 mm wide. Productivity up to 5000 kg of products per day. Only one operator is needed to operate the machine. Can be built into the refrigerator tunnel or work on a baking sheet.
Overall dimensions (LxWxH): 1100x500x600 mm
Power consumption: 250 W / 400 W (with enrobing conveyor)
Weight: 34 kg
Bath with a capacity of up to 20 kg of chocolate, complete with a coating conveyor, 250 mm wide. Productivity up to 5000 kg of products per day. Only one operator is needed to operate the machine. Can be built into the refrigerator tunnel or work on a baking sheet.
Milk chocolate in a container with a wheel mixer with a load of up to 10 kg
Making white chocolate
Among the many ways to temper chocolate, one of the simplest is tempering with the so-called cocoa cream. It does not require additional equipment, always gives excellent results and takes only a few minutes. Micrio is already tempered cocoa butter. Once in the chocolate, the cacao cream molecules transfer the properties of their structure to the rest of the cocoa butter molecules in the chocolate mass, as in a chain reaction. The peculiarity of this method of tempering is that there is no need for long kneading of chocolate. It is enough to mix the mass, and the product of high quality is ready!
Incubator for cocoa butter. Cacao cream. Micrio.
$
370
This device allows you to get cocoa butter crystals for tempering chocolate. By loading a container with cocoa butter into the device and keeping it for 24 hours or more at a stable temperature of 33.7 ° C, we get a pasty mass sometimes called mycryo. By adding 0.5-1% cocoa paste to the volume of chocolate at a temperature of 33°C and mixing, we get 100% tempered chocolate.
This simple and productive method of tempering chocolate mass is conveniently carried out in bulk melters with a wheeled mixer.
This simple and productive method of tempering chocolate mass is conveniently carried out in bulk melters with a wheeled mixer.
RELIABLE EQUIPMENT FOR CHOCOLATE TEMPERING
We produce all the equipment for melting and tempering chocolate ourselves, starting from the study of technology and further the creation of a test model using the solutions of a technologist-designer, ending with mass production. Therefore, all equipment works perfectly with chocolate mass and our prices are among the lowest not only in Ukraine.
In the kitchen, in the pastry shop, in the chocolatier's laboratory
APPLICATION
Chocolate tempering machines can produce the following products:
Our advantages
We produce high quality chocolate tempering equipment. We introduce innovative design solutions, using components from the best world manufacturers.
- 1Working modeOur chocolate melting baths are open 24/7
- 2SafetyAll components of the chocolate tempering machine working in contact with the products are made of stainless steel.
- 3Designer - technologistOur design bureau knows everything not only about the production of equipment, but also about the technology for the production of chocolate, various pastes, etc.
TEMPER.COM.UA
Ukraine, Krivoy Rog, st. Nikopol highway, 2
+38 098 123-44-77
temper.com.ua@gmail.com
temper.com.ua@gmail.com
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