Chocolate Tempering Machine

CTW250 Chocolate Tempering Machine is required for one of the important processing step in the production of cocoa syrup. It is utilized for manufacturing evenly colored & textured, smooth, glossy, uniform consistency, & clump free hot chocolate. This machine is designed having a cuboidal structure made of stainless steel with user friendly control panel. It can produce up to 250 kilograms of product during its single cycle and also prevents waxy texture that occurs when fats separate out from cocoa.

CTW500 Chocolate Tempering Machine is installed in food industries and bakeries for producing hot chocolate of uniform consistency. It is used for the final process of cocoa processing to remove crystals from the butter that can be seen with the naked eye, which causes the surface of the end product to appear mottled. With the production capacity of 500 kilograms per hour, this machine can automatically control the temperature required at each stage of tempering to assure the presence of best form of crystallization.

CTW10 Small Automatic Chocolate Tempering Machine is designed having a vertical structure stainless steel structure with side feeding system. It consists of a processing container that has the capacity of producing up to 10 kilograms of syrup per cycle. This machine works on PLC control panel & is required for crystallizing to get smooth, glossy, and evenly textured paste of hot chocolate. It is an ideal instrument for small confectionaries and cake & pastry shops.

CTW100 Small Automatic Chocolate Tempering Machine is utilized for producing evenly colored, clump free, glossy, smooth, & consistent paste of hot cocoa syrup. Product received by this machine can be used for decoration, coating, moulding, & filling purpose while manufacturing of cake, pastries, biscuits, cookies, & toffees. It is constructed having a food grade steel structure with the flow capacity of 100 kilograms per hour.