1. Melt the chocolate completely 2. Cool to crystallization temperature 3. Crystallize 4. Melt away unstable crystals
The chocolate temperer is specially designed for natural cocoa butter. After tempering, the chocolate product will have a good flavor and can be stored for a long time. Widely used in commercial and handmade chocolate/confectionery companies, and add some parts and equipment to manufacture various chocolate products, such as molded chocolate, coated chocolate, hollow chocolate, truffle grinding products, etc.
1) DELTA control system, Siemens electronic components. 2) Touch screen, more languages ​​can be selected. 3) Multiple control methods. Automatic dosing, intermittent dosing, button and pedal control dosing. The chocolate flow rate is adjustable. 4) The auger screw can rotate in different directions, which is very useful for cleaning and emptying the nozzle. 5) When stepping on the pedal, the chocolate will be pulled up. When the pedal is stepped on, the chocolate in the auger will be sucked back to the holding area. 6) The preset temperature is used for different processes. For example, melt at 55°C, store and eat at 38°C. Then the machine will automatically keep the temperature at 55°C when melting. After it is completely melted, the heating system will stop working until the temperature drops to 38°C and keep it at 38°C to serve customers.
Media Contact Company Name: Chengdu Lixin Technology Co., Ltd. Contact Person: Suzy Email: Send Email Phone: 0086 15528001618 Country: China Website: https://www.lstchocolatemachine.com