| Tempering Machine
Use: tempering machine
for chocolate
Model: CTNYQYH250/500
Capacity: 250/300kg/hr
CHOCOLATE TEMPERING MACHINE
GENERAL DESCRIPTION:
The chocolate tempering machine is key equipment for
the chocolate production. It is mainly used to tempering
the temperature of chocolate in different stages. The
whole system consists of tempering, cold/hot water
circulating, controlling (includes temperature sensor,
magnetic valve, refrigeration, heating) and main frame.
This equipment is fixed with PLC computerized control
system. Tempering center has Central vertical scrapping
type stirring system. The chocolate syrup will be
continuously feeding into the tempering room and sending
out of such room through the chocolate pumps. The
temperature for each stage will be regulated
independently according to the formula requirement.
MAIN PARAMETERS:
|
MAIN POWER |
kw |
2.2 |
|
HOT WATER PUMP |
w |
960W*2 |
|
ELECTRIC HEATER POWER |
kw |
3 |
|
CHOCOLATE THICK |
mm |
3.5 |
|
CHOCOLATE PRESSURE |
bar |
2 |
|
CHOCOLATE PUMP |
kw |
1.5 |
|
WATER PRESSURE |
bar |
2~3 |
|
REFREGIRATION POWER |
kw |
3 |
|
DIMENSION |
mm |
750*900*2000 |
|
TOTAL POWER CONSUMP. |
kw |
6.16 |
|
FLOW RATE: |
L/HR |
300 |
|
TEMPERING TIME |
Min |
1.5-2.5 |
TEMPERING STAGE:
1) The tempering machine has 6 temperature detectors
(thermocouple) , the accuracy may reach ±0.1℃
A: Temperature for chocolate feed in: 35-40℃
B: Temperature for cold water feed in: 12-16℃
C: Chocolate temperature after first time cooling
down: 32-30℃。
D: Temperature for hot water: 33-31℃。
1ST TEMPERING STAGE:
Chocolate temperature drops from 40℃ to 35℃～32℃.
During this stage, cocoa butter becomes crystallized,
and the crystal shapes will change once temperature
changed.
2ND TEMPERING STAGE:
Chocolate temperature drops from 32℃ to 28℃.
During this stage, the crystal (from 1st stage) will
become more in small and equally size pieces. Mostly in
β type crystal. In the meantime, chocolate becomes more
density and low flow rate .
3RD TEMPERING STAGE:
Chocolate temperature returns back from 28℃ to
39-30.5℃.
During this stage, the chocolate butter crystal
shapes become almost the same and that is final aim for
the tempering.
2) During the chocolate tempering, the temperature
changes as following:
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