Chocolate Tempering Machines

Yes. But it’s not the best way to work with a continuous tempering machine. It all depends on the level of production that you need to extract from the equipment. If you want the maximum production rate, you will need to work with already melted chocolate.

No matter which brand, the bigger the tempering machine, the more time you will need to clean it. It’s almost a natural law of life.

We took the care to make all the chocolate contact parts accessible without the use of special tools. Even on the bigger models. Besides that, all of our tempering machines are built with sanitary design, that guarantees the best cleaning experience that a continuous tempering machine could have.

It’s also important to say that you should only do a complete cleaning of the tempering machine when you need to change the type of chocolate. All of our tempering machines have the resources to keep the chocolate on the machine throughout the days of production.

If you work with a lot of different chocolate types, and in small volumes, the best you should do is to invest on several smaller models, instead of a single bigger one.

Or invest on a mid-large sized one for the chocolate that you use the most and on smaller ones for the others.

It all depends on your current budget and scenario. But if you take this recommendation when thinking about the right investment, it will surely help you avoid production bottlenecks in the future, since cleaning a 30kg tempering machine three times a day is totally not viable.

You can always count on us to help you to make the best decision.

Yes. Our tempering machines are ready to work with these kinds of chocolate.

It’s best to keep the chocolate bowl level on at least 50% or more. For instance, on a 5kg tempering machine, we have a minimum recommended of 2,5kg for operation.

You can, of course, operate the tempering machine with less than 50% capacity. But in this case, we recommend to use the chocolate on the short-term (1-2 hours), or it may lead to overtempering.

From the moment that the chocolate reaches the set cooling temperature, the tempering machine stabilizes the chocolate and keeps it always on the same temperature, although some minor decimal variations.

That is enough to keep the chocolate tempered for hours, without you having to worry with nothing than making your best creations.

If you have paid attention up until this point, you probably have noticed that we always measure the production of a continuous tempering machine as being up until three times the volume of it’s bowl per hour.

That is because the main idea is to feed the bowl with melted chocolate during the operation. When you complete the bowl with more melted chocolate, the tempering machine quickly stabilizes again on the set temperature. The result is your chocolate always ready to work, thus the name continuous tempering.

Following the above procedures it is possible to reach a production of up to three times the bowl size per hour.

No. All of our tempering machines, whether equipped with accessories or not, need only a proper power plug to work.

No. All of the continuous tempering machines work on two phases, cooling from 45°C to the set cooling temperature. The tempering process occurs due to the temperature drop and agitation on the auger pump.

It’s important to say that although this method goes against the traditional theory for chocolate tempering, it is a well-known and established system for centuries.

Some models have a third temperature controller for re-heating the chocolate after the cooling zone, but the purpose for this third controller is to only maintain the chocolate at working temperature, preventing it from crystallizing on the exit nozzle.

Yes. You can work with inclusions with particle sizes up to 5mm directly on the tempering machine. But beware: each model accept a predetermined percentage of inclusions. The rule is: the bigger the tempering machine, the bigger the percentage of inclusions that it is able to work with.

You can always check with our team for additional information.

Also, it is only worth to put the inclusions directly on the tempering machine if you’re going to produce a big quantity of that type. If not, the best option is to fill a separate bowl with tempered chocolate, add the inclusions, mix and mould afterwards. That way you won’t need to do a full cleaning process just to change the inclusion.