Product Description
CTW100 Small Automatic Chocolate Tempering Machine
Chocolate Tempering Machine is designed according to the characteristics of the natural cocoa butter. We have CE certificate.
The tempering central consists of jacket tank with deflector and mixing system. According to natural chocolates temperature requirements, firstly cooling down then heating up so as to achieve the tempering purpose. The temperature sensor controls the water pump, heater and refrigerators switch to let every part act automatically. Tye control precision could be + 1oC. Theres mixing vanes inside the tank, which could make chocolate temperature uniformity.
Technical Specifications:
| Model | CTW10 | CTW50 | CTW100 |
| Capacity | 10kg/batch | 50kg/batch | 100kg/batch or flow |
| Power | 2.75kw | 5kw | 10kw |
| Weight | 45kg | 50kg | 100kg |
| Machine Size | 600 x 500 x 700 mm | 800x600x1000 | 800x800x1000 |
Efficient Continuous TemperingThe CTW100 ensures consistent chocolate quality thanks to its continuous flow tempering method, controlled via a digital touch screen. Electric heating with precision sensors maintains temperatures between 0C to 65C. With variable speed control and an air-cooling system, this machine achieves precise results for every batch.
Designed for Versatility and ConvenienceThis compact unit suits artisan confectioners, small batch chocolatiers, and labs. It handles very small chocolate batches (as low as 2 kg) yet accommodates up to 100 kg in its stainless steel tank. A removable bowl and agitators facilitate straightforward cleaning, enhancing daily workflow.
Enhanced Enrobing CapabilitiesThe CTW100 comes with an optional integrated conveyor belt, ideal for enrobing applications. The stainless steel double agitators ensure thorough mixing and even coverage. Low noise operation and fan-assisted air cooling make it suitable for various production environments.
FAQs of CTW100 Small Automatic Chocolate Tempering Machine:
Q: How does the CTW100 temper chocolate using continuous flow method?
A: The CTW100 utilizes a continuous flow tempering method, where chocolate is constantly circulated and monitored by precision sensors. This guarantees an even crystallization and maintains optimal texture for enrobing and molding.
Q: What types of chocolate applications are suitable for the CTW100?
A: The machine is ideal for chocolate melting, tempering, and enrobing. Its frequently used in artisan confectionery, small batch production, and laboratory settings due to its flexibility and consistent output.
Q: When is the integrated conveyor belt used and is it mandatory?
A: The integrated conveyor belt is optional and typically used when enrobing products with chocolate. It is not required for melting or tempering only; users can operate the machine without the belt for standard applications.
Q: Where can the CTW100 be installed and operated?
A: Thanks to its compact dimensions and low noise operation, the CTW100 can be installed in confectionery workshops, chocolate factories with limited space, research labs, or small production units. It operates on standard 220-240V electrical supply.
Q: What is the cleaning process for the CTW100 chocolate tempering machine?
A: Routine cleaning is simplified, as both the bowl and double agitators are removable. This allows users to easily wash or sanitize these components, maintaining hygiene and prolonging equipment lifespan.
Q: How does the machine ensure precise temperature control during tempering?
A: The CTW100 uses an electric heating system integrated with precision sensors that continuously monitor and adjust the temperature, ensuring stability in the adjustable range from 0C to 65C.
Q: What are the key benefits of using the CTW100 for chocolate production?
A: Its automatic operation, digital touch controls, adaptable batch sizes (2-100 kg), low noise output, efficient cleaning design, and precise temperature management make chocolate production faster, more reliable, and easier for small-scale professionals.
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