Chocolate tempering system for mould filling and vibrating
Ensuring chocolate maintains a stable, glossy finish and shrinks for easy mould removal is crucial in chocolate production. Achieving this reliably often requires specialized equipment tailored for tempering cocoa butter correctly.
Fill and vibrate chocolate moulds effortlessly
The CONTINUA 30/60, offered by Prefamac, is designed to temper chocolate for filling and vibrating moulds. Available in 30 or 60 liter volumes, this system allows stable crystallization of cocoa butter for a glossy finish and easy mould release. The model can be paired with an enrobing belt for coating pralines, truffles, or biscuits. Constructed from pearled stainless steel, it also features a standard vibration table with a separate motor, heating carpets for optimal temperature control, and a digital thermostat with security measures. Users can choose from multiple enrober belt configurations and dosing systems, ensuring operational flexibility.
Benefits
- Stability in crystallization for a glossy finish
- Ease of chocolate mould removal
- Flexible volume options - 30L or 60L
- Various enrober belt configurations available
- Optimal temperature control with digital thermostat