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Tempering Equipment

hmt100-automated-tempering

HMT100 automated tempering

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

Tempering equipment is most commonly used in manufacturing chocolate products as well as bakery products. However, tempering can also be found in the metals industry for processing alloys. The idea behind the tempering process is to heat two or more items to a certain temperature so that they can be blended together easier. Chocolatiers pass the chocolate through a heating cycle and then a cooling tunnel to give their final products a smooth and glossy finish. Tempering machines automate this process, evenly distributing the crystal structure in melted chocolate across the entire production line. Besides enhancing the look and texture of coatings, denser and consistent crystallization also has the benefit of slowing down fat migration in your chocolate-filled products. A vibrating table is an important component for tempering chocolate. First the chocolate mixture goes through a dispenser into the chocolate mould. After which the vibrating table is used to evenly distribute the mixture in the mould so that there are no air bubbles. Thus, creating a smooth and consistent final product.

Continuous

Very powerful and easy-to-use automatic tempering machine, for artisan chocolatiers. This heats up the chocolate very slowly, then cools it down equally slowly, leaving the finished chocolate silky smooth.


<h2>Start producing silky smooth chocolate in an easy way</h2>
The CYCLOP Tempering from Hacos is an automatic continuous tempering machine. It is fully automatic and standard equipped with a vibrating table for moulding. With a capacity of between 45 to 200 Kg/h and a touch screen PLC to control your process features.

Available models: 50 and 80 kg.

Automatic continuous tempering machine

Tempering

liquid

solid

Used in the confectionery industry to coat nuts, ice cream, toffee, biscuits, and cookies with chocolate. Enrobing is essentially a mechanized alternative to hand-dipping. Enrobing with chocolate extends a confection's shelf life.


<h2>Increase your throughputs through automatic enrobing</h2>
The CYCLOP Tempering machine from Hacos is an automatic continuous tempering machine, it is fully automatic and standard equipped with a vibrating table for moulding. The CYCLOP Enrobing system from Hacos is an attachment for CYCLOP tempering machines.

This enrobing attachment can easily be fitted to the CYCLOP tempering machines and is set up as an independent unit. When not used it can be folded up and put aside, so that you can use the CYCLOP machine for tempering, moulding or filling.

Enrobing attachment for an automatic tempering machine

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Enrobing

Batch

Ideal for tempering chocolate-based fillings and flavored chocolate batches.


<h2>Start tempering fillings while keeping the quality</h2>
The HB Batch tempering from Hacos is an automatic batch tempering machine for chocolate and fillings. 35 minutes per batch when starting from melted chocolate.

External cold water is used to flow through the system and circulated by a water circulation pump. Inside the tank, a sturdy mixing system with scrapers provides excellent mixing and heat-exchanging for a fast and good tempering result. All the parameters can be controlled through the PLC touch screen.

Batch tempering machine for chocolate and fillings

Mainly used to feed enrobers, small depositors and decorating systems.


<h2>Small scale professionally controlled tempering</h2>
The HTF from Hacos is an industrial mini-tempering machine available in different capacities 100, 150, and 200 Kg/h. Offering a buffer tank from 35 to 200 Kg. It can be used for pigmented, flavored, or dedicated chocolates. These tempering machines have a mobile system, double jacketed buffer tank of 35 kg, freon cooled tempering system with built-in cooling compressor, and chocolate pump. It is available in single or twin versions.

Industrial mini-tempering machine

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

Automatic tempering machine, for batch process in a medium scale production.


<h2>Start tempering under with energy-efficient process</h2>
The HMT 100 from Hacos is an automatic batch tempering machine that can be used as a manual wheel machine, but is equipped with an automatic batch tempering machine; it is also an efficient melter.

Once the chocolate is tempered, the tempering system switches off, keeping energy consumption very low, this means that this device is energy efficient. The heating pulse function enables you to reheat the chocolate quickly when it becomes 'over tempered'. Can be used for hand-moulding or in combination with a semi-automatic moulding line.

Automatic batch tempering machine

Continuous tempering machine for medium scale process.


<h2>Start producing in a cost-effective and continuous process</h2>
The HST-150 from Hacos is an automatic cost-effective continuous tempering machine with a pump, tempering column, and cooling system. With a capacity of 150 Kg/h and a touch screen PLC to control all the parameters of your process.

HST-M 150: self-tempering moulding machine. Can be used in the HML 720 semi-automatic moulding line
HST-D: self-tempering depositor, equipped with separate depositing pump; and

HST-E: self-tempering enrober A level sensor for automatic filling is standard.

Automatic continuous tempering machine with pump

Prepare chocolate mixes for application to your product as coatings. Enhance the attractiveness of your product by coating with chocolate of controlled crystalline composition. This is a High capacity tempering machine, for chocolate.


<h2>High capacity chocolate tempering from an industry leader</h2>
Kreuter’s chocolate High capacity tempering machine, provides the mechanical means and precise temperature control required to form the most desirable crystal structures and the highest quality confectionery chocolate. Processing temperatures from 28 C and 32 C are possible and machines are available with capacities from 500 kg/h and 1,000 kg/h. The system functions with a wide range of chocolate formulations and precise process control, which allows an accurate and consistent formulation of customer-specified crystal structures. Options exist for fully integrated accessories such as a buffer tank, a decrystallizer, and a cooling circuit.

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High capacity tempering machine

Is your current enrobing solution wasting money? Do you need to reduce your running costs and increase your enrobing flexibility without compromising on quality? The latest combined tempering and enrobing machine uses advanced water-free cooling systems allowing for much lower running costs, simpler installation and easier use whilst improving quality.


<h2>Cost-reducing all-in-one temper and enrobing solutions for any production line</h2>
The Aasted Nielsen Tempa is available in two versions offering you the best choice for your circumstances. The Tempa 420 is a 200kg per hour capacity combined enrober and temper unit. It's mounted on a wheeled chassis for complete flexibility. The Tempa 200 is the standalone temper unit as featured in the 420. Featuring a 200kg/hour capacity and wheeled base it's ideal for testing or product design use or as a production temper machine.

Aasted Nielsen Tempa is constructed in hygienic stainless steel and is simple to clean and maintain thanks to it's completely mobile design.

Chocolate tempering and enrobing machine

Do you need to lower your energy consumption due to either rising power costs or increasing environmental targets, or both? Now there is a chocolate tempering machine that can delivery the best possible quality whilst at the same time delivering drastic energy savings.


<h2>Next-generation tempering solution results in better chocolate with up to 80% energy savings</h2>
Aasted SuperNova Energy produces the highest possible quality giving product superior consistency, look and break by using a new tempering system.

Only 33% of the mass is crystallised in the SuperNova Energy, which increases the crystallisation time by up to 10 times compared to a traditional temper machine. This delivers a superior product with smaller crystals and a much higher melting point.

The by-pass concept also delivers significant energy and therefore cost savings. Water and power consumption are reduced by as much as 80% compared to a traditional temper machine of equivalent throughput.

Basic, Pre-Heat and CTS modules are available to suit your existing production setup allowing for direct replacement.

Energy saving chocolate tempering machine

If your existing traditional chocolate tempering machines are costing money in increased energy costs and require frequent monitoring to ensure consistent quality, the latest developments in temper technology will save you money and improve your chocolate product.


<h2>Next-generation tempering solution offers high quality performance with reduced costs</h2>
Aasted SuperNova temper machines have been designed to offer the highest quality in an easy-to-maintain and flexible package that fits your needs. SuperNova can handle any tempering requirements at any scale.

Basic, Pre-Heat and CTS modules are available to suit your existing production setup allowing for direct replacement. A heavy duty version is available with components specifically designed to last when tackling heavy masses such as nougat and other high viscosity masses in a high volume situation.

High quality materials and engineering throughout the range and easy access to all serviceable parts, mean high uptime and performance levels where you need them.

Chocolate tempering machine

Developing new products, producing specialty chocolates, laboratory testing, and in-shop production require chocolate production machinery with a small capacity.


<h2>Convert cocoa beans into fine chocolate bars on a small scale</h2>
The 10Kg bean to bar line from JAF INOX includes all necessary equipment to produce great-tasting chocolate from cocoa beans. It is ideal for small batches, small-scale production, laboratory trials, and chocolate shops looking to create the ultimate experience.

The 10 kg bean to bar line includes a classification table measuring 180 x 80 cm, a 10kg cylindrical roaster, a 10 kg/H five-deck winnower with cyclone, a 10kg batch knife mill, a 120 x200 mm five-roll refiner with chiller, and automatic feed of 30 kg/H. It also includes a 10 kg single shaft conche, an 8 kg compact tempering machine, and a 5 m x 30 cm cooling tunnel with indirect heat exchange.

Chocolate bean to bar line 10kg

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

<span style="font-weight: 400">The molding process is often included in bakery products. Utilizing molding equipment guarantees a uniform shape, weight, and size. The molding machine first gently flattens the dough mix by going through a sheeter, where a series of rollers press the thin piece of dough. The sheet is then cut into the specified shape and, depending on your final product, may be rolled by using a curling chain. After the molding, other ingredients may be added before the products are conveyed for baking or freezing.</span>

Moulding

Roasting involves extended exposure to heat in an oven or over a fire. Depending on your end product, roasting equipment makes sure that the raw materials you put in undergo even roast intensity before they are transferred for further processing. Some roasting technologies may also be used for other cooking requirements, including toasting and drying. When thinking about roasting, the idea of roasted coffee comes to mind. However, there are a wide array of food products that go through a roasting process. For example, nuts such as almonds and cashews go through a roasting machine

Roasting

Installing a chocolate production line that works efficiently and smoothly can be a daunting task, particularly if different suppliers produce different machines.


<h2>Produce fine chocolate from cocoa beans</h2>
The Bean to bar line from JAF INOX includes all major equipment needed to produce great-tasting chocolate from cocoa beans. It has a capacity of 200Kg per batch and is ideal for chocolate makers looking to improve their production capacity and efficiency.

The bean to bar line includes a 60 kg/H capacity classification machine, cylindrical roaster, cocoa cooler, continuous sieve winnower, and a 30 kg batch knife mill. In addition, a 200 x 500 mm five-roll refiner with chiller, a 100 kg/H automatic feed for the refiner, a 200 kg/H single shaft conche, a flex tempering machine, a flex dropping tool, and a 10 m x 60 cm cooling tunnel are also included.

Chocolate bean to bar line 200kg

The production of high-quality chocolate from the bean can often be out of the reach of small producers, who often have had to rely on using chocolate produced by others to create their own confections. An affordable, small scale bean to bar machine can allow small-scale producers to create handcrafted chocolates to their own recipe, adding significant value to their product by selecting specific beans, including single-origin.


<h2>Compact machine to produce high-quality chocolate directly from cocoa nibs</h2>
The Multiprocess C from Tecno 3 is the first small-scale machine to produce chocolate directly from nibs. The unit combines all the processes for chocolate production in one easy-to-operate unit. Process steps include nib grinding, ingredient mixing, ball milling, conching, tempering, and refrigeration. Ease of use and maintenance is ensured by the lack of any pumps or connection pipes, making cleaning straightforward. The entire machine is constructed of AISI 304 stainless steel for strength, longevity and hygiene.

The bean to bar machine is available with 3 mixer sizes allowing the production of batches of 5kg, 25kg or 50kg of chocolate. As well as high-quality bars of dark, milk or white chocolate, the Multiprocess C can also produce Gianduja chocolate, chocolate spreads, nut pastes, and creamy chocolate fillings, providing even more flexibility to small-scale confectionery producers. Designed to be easy to use by a single operator, the Multiprocess C is fitted with a Siemens touch screen HMI to adjust recipe parameters and to monitor the chocolate production process.

Entry level bean-to-bar machine

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

<span style="font-weight: 400;">One of the challenges when setting up a small-scale cocoa processing factory is making all of the equipment work together for maximum output. Rather than experimenting and compromising on both quality and capacity, a complete entry-level bean to bar line system can help you begin the production of high-quality cocoa-based products right away, at maximum level of output.</span>


<h2>Initiate production of artisan chocolate with small-scale bean to bar line.</h2>
<span style="font-weight: 400;">This entry-level Bean to Bar system by Nemisto contains a range of different units and is the ideal solution for the complete processing of artisan chocolate. The complete line includes bean roasting, nib and shell separation, mixing and refining, conching by refiner conch, and chocolate tempering units that work seamlessly together to produce a high-quality end product.</span>

<span style="font-weight: 400;">The cacao roaster is capable of processing 5 kilograms per batch at a time while the winnower, or more well known as the bean nibs separator can separate up to 20 kilograms of different-sized beans per hour. On the other hand, the pre-grinder can grind approximately 15 kilograms per hour and turn the cocoa nibs fine to a size of between 50 and 100 microns. The pre-grinder can also be adjusted for better quality output, making the overall capacity of this entry-level bean to bar line up to 15kg per day.</span>

<span style="font-weight: 400;">Finally, the 2 roll refiner and conch allow you to set the temperature in 2 places: the rollers and in the bowl. During this process, the speed of conching in the bowl can be customized to determine the fineness of the end product like cocoa liquor and artisan chocolate.</span>

<span style="font-weight: 400;">All units are predominantly made out of stainless steel, guaranteeing longevity, easy maintenance, and cleaning.</span>

Entry level bean to bar line

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Grinders use a spinning blade or rotating abrasive elements to reduce the size of various materials. The specifications, RPM and grit of the engineered grinder, will result in various particle sizes. As a result, what you want to make will determine the type of grinder you need. Grinding is used for improving the texture and flow properties of various products and to enhance the flavor of food products such as coffee, spices, sugar, nuts, sesame, poppy seeds, lentils, wheat, and rice. Choosing the right rotational speed, grinding elements, and processing power allow the grinding and shredding of a wide range of materials into coarse or fine powders. Popular types of heavy duty grinders in food processing include angle grinders, bench grinders and meat grinders.

Grinding

Enhance the appearance of coatings applied to your product by control the crystal composition.  By exposing compounds to prescribed temperature cycling, crystal formation is controlled and higher quality coatings are achieved. This is a process heat exchanger for the confectionery industry that provides two zones of precisely controlled temperature. Typical use of the first zone is to heat a raw confectionery compound to a uniform temperature and achieve complete melting. The second zone is then used to uniformly cool to a precise lower temperature to create crystals in a precisely controlled manner.


<h2>A process heat exchanger with two zones of precise compound temperature control</h2>
Kreuter’s compound conditioner is commonly used for the preparation of chocolate and other confectionery compounds for coating. Raw compound is taken from the used tank and uniformly heated to achieve complete melting in the first zone. Then, as the compound travels through the second zone it is carefully cooled under precisely controlled conditions to aid the formation of crystals or other structural changes that the customer may desire. This use is not exclusive however and the two zones of this heat exchanger can be used in a variety of temperature conditioning applications. The compound conditioner is available in various sizes capable of handling from 100 kg/h to 1500kg/h continuous production capacities. All sizes are available in an “Easy Clean” version designed for easy disassembly for maintenance and cleaning.

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High capacity compound conditioner

To maintain and improve the quality of your chocolate production, you need a chocolate temper meter for accurate and quick readings of the temper curve and temper index in a portable and easy-to-use unit.
<h2>Fast, accurate measurements of tempered chocolate quality</h2>
With an easy-to-read 5" color display, the ChocoMeter from Aasted makes analyzing the quality of your tempered chocolate quick and straightforward. This compact unit and its operating system have been designed in consultation with the chocolate industry to provide all the information you need to maintain the highest quality levels.

Offering maximum flexibility, the ChocoMeter has a built-in printer to provide hard copies of your temper curves instantly. Additionally, you can download the data directly to any Microsoft Office app with no additional software required.

Designed to be used by non-technical staff, the unit includes a built-in operating guide with graphical step-by-step instructions. The built-in electronic cooling element delivers rapid results, and the unit displays graphic temper curves, tangents, reference curves, and more.

Chocolate temper meter

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

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Tempering Equipment

Which tempering equipment equipment do you need?