Continuous tempering machine for chocolate production
In the chocolate manufacturing process, maintaining optimal temperature during production is crucial to ensure product quality and consistency. Without proper tempering, chocolate can develop unwanted textures and inconsistent crystallization, leading to subpar products that do not meet industry standards.
Regulate and sustain chocolate temperature
The Continuous Tempering Machine from Prefamac is designed to bring liquid chocolate to the desired processing temperature in a constant flow. This machine ensures a continuous ‘triangle flow’ of chocolate between the melting kettle, tempering machine, and the end-use application, such as enrobing or dosing machines. The system is equipped with various options, including an external chocolate pump for longer distances, supplementary heating for piping, and a pre-treatment module for the first temper zone. Built entirely of stainless steel, it features a closed water circuit with glycol cooling, ensuring efficient and loss-free operation. The machine operates under a three-phase connection and is equipped with Siemens or Allen Bradley PLC and touchscreen for easy control. Available throughput capacities range between 200 kg/h and 1500 kg/h, accommodating different production scales.
Benefits
- Consistent chocolate temperature for optimal processing
- Reduced energy consumption with advanced tempering features
- Easy operation with integrated touch screen controls
- Scalable capacity options, from 200 kg/h to 1500 kg/h
- Low maintenance with closed water circuit and stainless steel construction