Automatic Continuous Tempering, Moulding and Enrobing
Automatic continuous tempering machines designed for mainstream chocolate use an auger pump technology to circulate chocolate through heating and cooling zones to produce evenly tempered chocolate without over crystallization common in traditional batch tempering machines. The auger pump facilitates molding / dosing capabilities with foot pedal or time based dosing and vibration tables. Find depositing heads that fill mould cavities in one deposit, tempering with enrobing, mould loading processing, and cooling options. NOTE: If using craft chocolate or free-form chocolate, please let us know. Dialing in best tempering temperatures may be more difficult at start up. Also, optional on-site installation can be extremely helpful.