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Tempering Machine

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Tempering Machine

Use: tempering machine for chocolate

Model: CTNYQYH250/500

Capacity: 250/300kg/hr

  Product Description

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档

D: Temperature for hot water: 33-31档

1ST TEMPERING STAGE:

Chocolate temperature drops from 40 to 35桫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 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:


IT PROMOTING: BEIJING YIYUAN IT LTD

IN&EXPORT: BEIJING YIYUAN ECONOMIC TRADE LTD

WEBSITE: machine.mycotrade.com

E-MAIL: sales@mycotrade.com