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Tempering machine for chocolate

Tempering machine for chocolate
Tempering machine for chocolate - photo 1
Renewed: 19 August 2022, 08:46 ID: 477
Price on request
Flagma member since 6 September 2018
FTP ENGINEERING
project Manager

Description

Turbo multi-zone tempering machine is used for tempering in a thin layer of glaze, chocolate, creams due to the formation of stable β-crystals of cocoa butter. The machine has the ability to process masses with solid inclusions, the size of which does not exceed 10 mm.
The machines have 3 or 4 zones of thermal effects on the product, which is carried out by separating the heating and cooling circuits. At the entrance and exit of each zone, the temperature is measured and corrected.
Features:
four-zone tempering system provides efficient heat exchange and the formation of stable coca butter β-crystals.
measurement of inlet and outlet temperatures in each zone
PLC control panel, accurate correction program temperatures
the unique design of the scaler and discs guarantees uniform mixing without dead zones
material of manufacture AISI 304/316

The owner of the ad has the most up-to-date information.
FTP ENGINEERING, S.R.O.,  Malacky, SK
Flagma member since 6 September 2018
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Works by Flagma since 6 September 2018
FTP ENGINEERING
project Manager
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FTP ENGINEERING
project Manager
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