The Chocolate Tempering Machine is designed for performing the tempering process on chocolate prior to molding, enrobing, and other production applications. The tempering process facilitates controlled crystallization of cocoa butter, helping the chocolate achieve a structure suitable for processing.
Inside the machine, the chocolate is cooled in a controlled manner according to specified temperature values and then brought back to the working temperature. During this process, the product is kept in constant motion and brought into contact with the tempering surfaces. This supports the formation of the desired crystal structure within the chocolate.
Specially designed scraper blades operating on the cooling cylinder ensure the chocolate is spread evenly across the surface and prevent product buildup on the surface. This structure helps achieve more balanced heat transfer and regulates product flow within the machine.
The temperature control system allows the required operating values to be set for different chocolate varieties. Tempering can be applied to different product groups such as dark chocolate, milk chocolate, white chocolate, and compound chocolate.
All surfaces in contact with the product are manufactured from food-grade AISI 304 stainless steel. Its hygienic design allows cleaning operations to be performed with ease. The robust body structure provides a construction suitable for long-term industrial use.
The AYD-TMP-500 model, with its 500 kg/hour capacity, is designed for use with chocolate molding lines, enrobing systems, and other chocolate processing equipment. Thanks to its compact design, it can be easily integrated into existing production lines.
Key Features
- 500 kg/hour production capacity
- Controlled tempering system
- Specially designed scraper blades
- Precise temperature control
- Homogeneous product circulation
- AISI 304 stainless steel product contact surfaces
- Compact and durable body structure
- Hygienic and easy-to-clean design
- Compatible use with molding and enrobing lines
