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25L Home DIY Chocolate Tempering Machine Chocolate Melting Mahcine With Low Price
Feature:
Usually, chocolate tempering methods include the following steps:
1. Melt the chocolate completely
2. Cooling to the temperature of crystallization
3. Produce crystallization
4. Melt away unstable crystals
Parameters:
Production per hour | 90kg |
Power | 1.86KW |
Cooling | 0.74KW |
Capacity | 24kg/batch |
Voltage | Single phase 220v |
Weight | 130 kg |
Dimension(L*W*H) | 745*745*1550 |
Microprocessor with digital temperature display | |
Pedal to dose the chocolate |
Solution temp. | Cooling temp. | Tempering temp. | Cooling temp. after depositing | Storage temp. | |
Black chocolate | 50~55℃ | 27~28℃ | 31~32℃ | 10~18℃ | 18~20℃ |
Milk chocolate | 45~50℃ | 26~27℃ | 29~30℃ | 10~18℃ | 18~20℃ |
White chocolate | 40~45℃ | 25~26℃ | 28~29℃ | 10~18℃ | 18~20℃ |