Chocolate tempering system for mould filling and vibrating

Tempers and Enrobes Chocolate Products Efficiently

The CONTINUA 30/60 from Prefamac Chocolate Machines is an automatic tempering and enrobing system engineered to address the intricate needs of chocolate and confectionery production. Specially crafted for chocolatiers and confectionery manufacturers, it ensures precise tempering by stabilizing cocoa butter crystals, leading to glossy finishes and optimal texture for chocolate bars, filled molds, enrobed pralines, truffles, and biscuits. Available in 30 or 60-liter capacities, it integrates seamlessly into production lines with options for manual or automated filling and vibrating. The inclusion of a PLC system simplifies operation, allowing easy parameter adjustments and multiple language support, which streamlines the tempering process and enhances productivity. Built entirely from pearled stainless steel, it’s designed for durability and ease of maintenance, with features like a hermetic cooling group and a digital thermostat for precise temperature management. Customization options include enrober belts and dosing systems, providing flexibility to meet specific production requirements.