Chocolate tempering solution for superior gloss and shelf life

Efficiently Tempers and Precrystallizes Chocolate

The Turbotemper®e series from SOLLICH KG represents cutting-edge precision in chocolate tempering, specifically engineered for the nuanced needs of chocolate manufacturers and industrial bakeries. This equipment employs an innovative multi-stage tempering mechanism to ensure optimal precrystallization, enhancing the texture and shelf life of chocolate products such as bars, pralines, and coated biscuits. Designed for continuous high-speed production, it seamlessly integrates with existing production lines, offering PLC-controlled automation for precise temperature management and minimal manual intervention.

The Turbotemper®e accommodates a diverse range of chocolate formulations, including those with high milk fat content and cocoa butter equivalents, ensuring consistent quality across dark, milk, and white chocolates. With a robust construction available in stainless steel, the equipment is resistant to corrosion, supporting long-term operational durability. Energy efficiency is a key feature, with the system designed to reduce energy consumption through optimized temperature control.

In terms of compliance, the Turbotemper®e aligns with international food safety standards, making it suitable for diverse geographical markets. Maintenance is streamlined through its integrated cleaning device, promoting hygiene and reducing downtime. With customizable options, including the Turbotemper®e Flex and Heavy Duty models, SOLLICH offers tailored engineering support to meet specific production requirements, ensuring each unit is suited to handle particular processing capacities and product types effectively.