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Automatic tempering machine 20kg

The compact and efficient automatic tempering machine for chocolate with a load capacity of up to 20 kg. High performance – fast results, this model tempers 20 kg in approximately 15 minutes and in one hour is capable to temper over 60 kg of chocolate. The machine is designed in such a way that the chocolate is constantly in working order, circulating in a closed circle. The temperature of the chocolate in the bowl is 45 degrees. The cooling takes place at a precise point of the flow inside the machine, which allows the creation of a seed for quenching.

At the exit of the chocolate machine at a temperature of 31 degrees. Under these conditions, recrystallization does not occur and the stability of the chocolate remains.

10,280.00

Description

The junior member of KADZAMA professional automatic tempering machines family. It’s inferior to the older counterparts only by tank volume, which holds up to 20 kg of chocolate. Functionally and constructively everything is the same:

  • Reliable analog control system;
  • High speed of chocolate dissolving;
  • Chocolate flow control via handy volumetric dispenser with a pedal;
  • Built-in cooling system;
  • Compactness;
  • Low-voltage vibration table included.

The compact and efficient automatic tempering machine for chocolate. High performance – fast results, this model tempers 20 kg in approximately 15 minutes and in one hour is capable to temper over 60 kg of chocolate. The machine is designed in such a way that the chocolate is constantly in working order, circulating in a closed circle. The temperature of the chocolate in the bowl is 45 degrees. The cooling takes place at a precise point of the flow inside the machine, which allows the creation of a seed for quenching. At the exit of the chocolate machine at a temperature of 31 degrees. Under these conditions, recrystallization does not occur and the stability of the chocolate remains.

The machine is designed the way the chocolate is always in a pre-crystallized (tempered) state, circulating in a loop. The chocolate temperature in the tank is 45 degrees. Cooling happens at a specific point in the flow inside the machine, which creates a seed for the tempering. The chocolate is 31 degrees when leaving the machine. Over-crystallization can’t happen under such conditions, and the stability of the chocolate is maintained.

Cookmarket Les équipements CHR pro aux meilleurs prix

An important feature of our auto-tempers is metal screw, which, unlike plastic ones, is safer for making chocolate and does not give any extra flavors or smells. And the coolest thing is that it does not need to be removed from the body while deep cleaning the machine to switch to work with a different type of chocolate (for example, from dark to white).


Specifications:

  • Weight : 175 kg
  • Loading capacity : 20 kg
  • Supply : 380 V (220 V — on demand) ~ 50 Hz
  • Power : 1,8 kW/h
  • Package overall size : 650 x 1050 x 1580 mm
  • Package weight : 176 kg

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