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Automatic tempering machine 60kg

The compact and efficient automatic tempering machine for chocolate with a load capacity of up to 60 kg. High performance – fast results, this model tempers 60 kg in approximately 15 minutes and in one hour is capable of tempering over 180 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.

25,410.00

Description

The senior member of KADZAMA professional automatic tempering machines family. It differs from the junior ones only by the largest tank volume, which holds up to 60 kg of chocolate at the same time. Everything else is the same:

The compact and efficient automatic tempering machine for chocolate. High performance – fast results, this model tempers 60 kg in approximately 15 minutes and in one hour is capable of tempering over 180 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.

Features:

    • 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 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. It makes it possible to build an automated line for chocolate products manufacturing, not wasting time on chocolate preparation and save on highly qualified staff.

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:

  • Dimensional size : 1549 х 1000 х 938 mm
  • Weight : 235 kg
  • Loading capacity : 60 kg
  • Supply : 400 V ~ 50 Hz
  • Power : 4,2 kW/h
  • Cooling power : 11.000 btu
  • Package overall size : 790 x 1150 x 1720 mm
  • Package weight : 231 kg
  • The period of tempering : 15 min

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