n chocolate production, improperly tempered chocolate is prone to issues such as surface whitening and a lack of gloss. Chocolate produced by our tempering machines boasts a brilliant sheen, excellent snap, and a smooth, refined texture. We offer solutions tailored to production lines of various scales. Please contact us for more information! WhatsApp/Tel: 86 13838385752
Parameters of Commercial Chocolate Tempering Machine
Model
FL – 250
FL – 500
FL – 1000
Output
250kg/h
500kg/h
1000kg/h
Main Motor Power
2.5 kw
3 kw
4 kw
Heater
5×4 kw
5×4 kw
5×4 kw
Proportional Valve
Siemens
Siemens
Siemens
PLC/HMI
Delta/Siemens
Delta/Siemens
Delta/Siemens
Water Pump
Grundfos pump
Grundfos pump
Grundfos pump
Water Chiller
5HP
10HP
15HP
Factory Prices!WhatsApp/Phone: +86 13838385752.
automatic chocolate tempering device
Chocolate Tempering Machine Working Principle
The chocolate first enters the heating zone, where heat melts the existing crystals. The operator adjusts the actual temperature based on the recipe, cocoa butter content, and production process.
The melted chocolate then enters the cooling zone. A chilled water system lowers the chocolate’s temperature to facilitate the formation of stable crystals. During this stage, agitation and circulation maintain a uniform temperature, preventing localized clumping.
After cooling, the chocolate enters the reheating zone, where the temperature is raised to the optimal level for processing.
The tempered chocolate is then conveyed by a pump to downstream equipment, such as depositors or enrobers.
Chocolate Storage Tank: This tank temporarily stores melted chocolate. It ensures a continuous supply of material to the tempering unit, preventing interruptions in the feed.
Chocolate Pump: Responsible for transferring chocolate from the storage tank to the tempering machine or downstream production equipment. The pump is designed to handle the specific viscosity and temperature of the chocolate while maintaining a steady flow rate to ensure consistent production line output.
Chocolate Tempering Machine: The core piece of equipment; it features internal heating, cooling, and reheating zones, as well as agitation mechanisms and temperature sensors.
Water Chiller: Supplies stable cooling water for the tempering process. Insufficient cooling capacity can compromise tempering speed and chocolate crystal stability. We offer chillers with various performance specifications, allowing you to select the right model based on your production volume.
Decrystallizer: Used to melt residual chocolate in pipelines or equipment, preventing blockages caused by solidification during downtime. Upon restarting production, the decrystallizer helps restore flow within the system, thereby reducing cleanup time.
Water Tank: Stores and circulates the hot or cooling water required for the tempering process, ensuring a stable water circulation supply across different temperature zones.
About Foodline
We are a large-scale food machinery company that provides equipment configuration recommendations tailored to your specific production processes. Factors such as chocolate recipes, product shapes, depositing speeds, and workshop layouts dictate specific requirements for tempering machine capacity, pumping pressure, cooling capabilities, and discharge methods. We can recommend the ideal models and integrated solutions based on your products and production lines. We also supply complete chocolate production lines. Our sales team is available 24/7—please feel free to contact us! WhatsApp/Tel: 86 13838385752
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