To temper chocolate with cocoa butter
Accurate tempering and crystallization of chocolate
It has a nozzle plate to fill the chocolate mold
It has a heater and a chocolate mold vibrator
All steel
Turkish Ilmaz gearbox engine
PLC and HMI system with full electrical panel
Korean delta inverter
Easy portability
A chocolate tempering machine is a device for melting, de-crystalizing and crystalizing your chocolate to result in a hard and shiny finished product. Un-tempered couverture chocolate has a dull finish and melts easily.
Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65°F to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny. If you touch it, your finger will come away clean.