1 December 2017
This video show the simple and effective cleaning process for Chocolate World Tempering Machines, standard on 24 kg capacity tempering machines and larger.
When changing from dark to milk or from milk to dark chocolate, customers generally do not dispense 100% of the chocolate from their tempering machines prior to running a new batch. They simply drain the remaining chocolate from the basin and then proceed. However, if changing from a dark or milk chocolate to a white chocolate, most customers prefer to completely rid their machines of all traces of chocolate prior to working with a new batch and this feature ensures that the process is fast and easy.
Watch this video
link for cleaning instructions for Chocolate World automatic continuous tempering machines.
Chocolate World tempering machines are manufactured in Belgium and distributed by TCF Sales. Please feel free to contact us to learn more about the Chocolate World line of automatic continuous tempering and enrobing machines.
"The Confectioner's Friend"