Continuous Tempering, Moulding, 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. Some of the machines can be equipped with depositing heads that fill mould cavities in one deposit. Additionally, most of the machines can be equipped with an enrobing line that is fitted by removing the vibration table or can accommoodate a mould loading machine or cooling tunnel. If using craft chocolate or free-form chocolate, please let us know this. Dialing in proper temperatures and other settings may be more difficult. Also, optional on-site support is available for a fee and can be extremely helpful for equipment set up and streamlining the start up process.