Chocolate Tempering Machine
Gusu QT Series Chocolate Tempering Machines are the perfect preliminary step for molding and enrobing (coating) processes. Specially designed to provide the pure cocoa butter in the chocolate with the appropriate crystal structure, it facilitates subsequent processing and ensures structural stability after the solidification and packaging stages.
The feeding pump set up in front of the chocolate tempering machine feeds the chocolate paste into the thermostat unit, which is equipped with revolving plates mounted on a main shaft driven by main shaft motor. These plates are housed in independent stainless steel double-jacketed compartments, through which circulates chilled water that must be supplied in a controlled, constant stream. A very thin layer of chocolate is provided to circulate between the plates and the compartment. Since the Chocolate Tempering Machine is divided into different zones and the temperature of each zone is controlled exhaustively, the cold is transferred quickly to chocolate, causing Beta crystals to form and the chocolate to become tempered. Same product circulation provides chocolate to molding or enrobing unit, while unused chocolate returns back to a previous storage tank
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